Job Description:

1. Menu Preparation:

• Design and update daily and weekly menus in line with the employer’s preferences, dietary needs, and nutritional requirements.

• Create customized menus for specific occasions such as formal events, family gatherings, and themed dinners.

• Incorporate seasonal ingredients and international cuisines, ensuring variety and balance.

• Coordinate with nutritionists or personal physicians (if required) for special health- based menu planning.

• Ensure all menus are cost-effective while maintaining luxury quality and presentation standards.

2. Food Preparation Supervision by Team:

• Delegate food preparation tasks to the kitchen team, ensuring clear understanding of recipes, techniques, and presentation standards. • Conduct regular briefings with kitchen staff to review daily menus, special requests, and individual responsibilities.

• Personally supervise and quality-check all dishes before they are served to ensure consistency, taste, and hygiene.

• Monitor food prep processes to ensure adherence to recipes, cooking times, portion sizes, and plating aesthetics.

• Provide training and mentoring to junior chefs and support staff to maintain high culinary and hygiene standards.

3. Operational Management:

• Supervise the entire kitchen operation including planning, scheduling, and task allocation.

• Maintain high standards of cleanliness and hygiene in line with HACCP and Dubai Municipality regulations.

• Oversee procurement and inventory of food supplies, maintaining cost-efficiency and zero waste.

• Ensure kitchen equipment is maintained, serviced, and in good working condition.

4. People Management:

• Lead and train a team of kitchen staff (sous chefs, commis, stewards, etc.).

• Foster a respectful, disciplined, and team-oriented kitchen culture.

• Conduct regular performance reviews and provide on-the-job coaching.

5. Communication s Coordination:

• Liaise with household management, nutritionists, and other estate staff for smooth coordination of meals and events.

• Plan and execute special functions, banquets, and VIP hospitality needs.

• Provide regular reports on kitchen expenses, maintenance, and team performance.

Requirements:

• Minimum 15 years of culinary experience, with at least 5 years in a leadership role in private households, 5-star hotels, or fine dining restaurants.

• Experience in managing kitchens for UHNWIs preferred.

• Strong knowledge of international cuisines and dietary needs (e.g., gluten-free, vegan, diabetic-friendly).

• Formal culinary education or equivalent professional training.

• Excellent leadership, organizational, and interpersonal skills.

• Discreet, trustworthy, and culturally sensitive.

F&B & Operations Manager jobs

F&B & Operations Manager