Kitchen Manager

About the Role

The Grandeur Co. is seeking a Kitchen Manager to oversee the full A-to-Z management of central kitchen operations in Al Madinah Al Munawwarah, Al Madinah, Saudi Arabia. This full-time role involves managing production, hygiene, manpower, logistics, cost control, and client handling. The Kitchen Manager ensures that production meets all safety, compliance, cost, and quality standards, while leading kitchen teams and maintaining readiness for audits, client visits, and operational reviews.

Key Responsibilities

• Manage daily operations across all kitchen sections, including receiving, storage, preparation, cooking, packaging, and dispatch.
• Ensure production timelines are met in line with contracts and service-level agreements.
• Monitor equipment usage, maintenance schedules, and facility upkeep, resolving operational gaps or emergencies immediately.
• Collaborate with QC/QA to enforce HACCP, SFDA, and international food safety standards, maintaining full documentation for compliance.
• Lead hygiene, sanitation, and waste management programs, and represent the kitchen during audits and client visits.
• Manage budgets, monitor consumption, and control both food and non-food costs.
• Collaborate with procurement and chefs for inventory control, sourcing, and ingredient utilization, taking ownership of menu food cost calculations.
• Directly supervise all kitchen-related teams, including production, packaging, logistics, hygiene, cleaning, and support staff.
• Conduct training programs, staff performance evaluations, and workshops to upskill the team, and manage staff rostering and shift planning.
• Collaborate with chefs on menu creation and development tailored to client/project requirements, adapting menus to cultural preferences.
• Conduct food tastings and quality checks to ensure client satisfaction, and maintain strong client relationships.
• Provide regular reports on kitchen performance, risks, KPIs, and action plans for improvements to operations.

Operational Focus

This role emphasizes overall operational control, compliance, logistics, and client service. The Kitchen Manager will coordinate with chefs to ensure food quality and with QC, Procurement, and Cost Control to align operations with business objectives. Key areas include ensuring accurate and timely meal dispatch and tracking, handling client complaints with proper follow-up, and implementing cost-saving initiatives.

Qualifications and Experience

• A minimum of 5-10 years of experience in kitchen management or a related field.
• Demonstrated ability to manage daily operations across all kitchen sections.
• Experience with HACCP, SFDA, and international food safety standards.
• Proficiency in budget management, cost control, and inventory management.
• Experience with ERP/reporting tools (*, Odoo) for documentation, recipe costing, and kitchen data tracking.
• Strong leadership skills with experience in supervising and developing kitchen teams.

Skills and Attributes

• Strong organizational and problem-solving abilities.
• Excellent communication and client handling skills.
• Ability to build a culture of accountability, discipline, and operational excellence.
• Detail-oriented with a focus on compliance and quality assurance.

Application Process

Salary for this position will be discussed during the interview process. Qualified candidates are encouraged to apply.