Kitchen Manager

Salary: SAR 12,500 + Accommodation

Job Overview:

The Kitchen Manager holds a senior management position with overarching responsibility for the entire kitchen's performance. This role focuses on the business aspects—financial performance, operational efficiency, and human resources—while also upholding culinary standards. The Kitchen Manager often works in tandem with or above the Head Chef in a more corporate or multi-unit structure.

Key Responsibilities:

Full P&L (Profit & Loss) responsibility for the kitchen department, including budgeting, forecasting, and financial reporting.
Develop and implement strategies to maximize profitability through cost control (food, labor, overheads) and revenue enhancement.
Oversee all kitchen operations, including menu engineering, supplier contracts, and purchasing.
Lead, recruit, train, and manage the entire kitchen brigade, fostering a positive and productive culture.
Ensure compliance with all company policies, health codes, and safety regulations.
Analyze kitchen performance metrics and implement improvements for efficiency and quality.
Manage kitchen maintenance, equipment repairs, and capital expenditure projects.
Collaborate with F&B managers and restaurant managers to ensure a unified guest experience.
Set long-term goals for the kitchen and drive the team towards achieving them.

Qualifications and Skills:

A minimum of 8-10 years of progressive experience in the culinary industry, with at least 5 years in a senior management role (Head Chef, Executive Chef, or Kitchen Manager).
Proven track record of managing kitchen finances and delivering on budget targets.
Strong business acumen and excellent administrative skills.
Exceptional leadership and people-management skills.
In-depth knowledge of supply chain management, inventory systems, and kitchen technology.
A degree in Hospitality Management, Business Administration, or Culinary Arts is a significant advantage.

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