Walk-in || Kitchen Manager - Maldives !!!

MALDIVES URGENT HIRING CV SELECTION / TELEPHONIC INTERVIEW

POSITION: KITCHEN MANAGER

Vacancy: 10 Position

Workplace: Reputed Pre-Opening Multicuisine International Standard Restaurant

Salary: USD 1,000 1,500 per month

Accommodation: Provided by Company

Food: Provided by Company

Joining: Immediate

KEY REQUIREMENTS

• Minimum 7+ years of experience as a Kitchen Manager or in a similar senior kitchen management position.
• Previous experience in a reputed international-standard restaurant or star hotel is preferred.
• Very fluent in International Standard English with good communication skills.
• Strong knowledge of kitchen operations, food preparation and restaurant service requirements.
• Excellent team leadership and staff management abilities.
• Ability to work efficiently under pressure during busy operating periods.
• Strong knowledge of food quality, portion control, food safety and kitchen hygiene.
• Good understanding of food costing, inventory management and wastage control.

KEY RESPONSIBILITIES

• Manage and supervise chefs, cooks, kitchen helpers and other kitchen staff.
• Plan, organize and control daily kitchen operations.
• Ensure consistent food quality, presentation, portion size and taste.
• Maintain high standards of food safety, hygiene and cleanliness.
• Manage food ingredients, stock and kitchen inventory.
• Check incoming deliveries for quality, quantity and freshness.
• Ensure proper storage and handling of food products.
• Monitor and control food wastage and food costs.
• Prepare staff duty schedules and allocate daily responsibilities.
• Train, guide and motivate kitchen employees.
• Monitor staff performance and maintain professional kitchen standards.
• Coordinate closely with the Restaurant Manager and Front of House Manager.
• Ensure kitchen equipment is clean, safe and functioning properly.
• Report equipment issues and coordinate maintenance when required.
• Handle kitchen-related customer complaints professionally when required.
• Maintain accurate records of stock, wastage, purchases and kitchen expenses.
• Monitor ingredient consumption and ensure efficient utilization of food products.
• Ensure compliance with applicable health, food safety and workplace safety standards.
• Maintain proper kitchen opening, preparation and closing procedures.
• Manage kitchen operations effectively during peak and busy service periods.
• Identify and resolve day-to-day kitchen operational issues promptly.
• Support management in maintaining high standards of food quality, service and cost control.

Immediate joining required.