Job Description:
The Back-of-House Manager oversees all kitchen activities in a restaurant or hotel kitchen in Sharjah. Responsibilities include managing kitchen staff, ensuring food quality and safety, controlling inventory, and maintaining hygiene standards. The manager coordinates with chefs and front-of-house teams to ensure efficient operations and customer satisfaction.
The role requires scheduling staff, monitoring kitchen equipment, implementing health protocols, and training personnel. The manager will focus on minimizing waste and controlling costs while maintaining a high level of food quality and service speed.
Strong leadership, communication skills, and the ability to work in a fast-paced environment are essential. The manager must also ensure compliance with all regulatory requirements related to food safety and kitchen operations.
Job Requirement:
Applicants should have a diploma or degree in Culinary Arts or Hospitality Management, with a minimum of three years’ experience in kitchen management or supervision. Knowledge of hygiene standards and inventory control is required. Fluency in English is necessary.
