Kitchen Manager – International Cuisine (High‑Volume Burger)

About the role

We are seeking an experienced and dynamic Kitchen Manager – International Cuisine to oversee daily kitchen operations, ensure food quality standards, manage kitchen staff, and maintain operational efficiency in a high‑volume burger concept. The ideal candidate should possess strong leadership skills, operational knowledge, and experience in fast‑paced restaurant environments.

Key responsibilities

• Manage and supervise all daily kitchen operations efficiently.
• Ensure burger and menu items are prepared according to brand recipes and quality standards.
• Monitor food quality, presentation, portion control, and consistency.
• Lead, train, and motivate kitchen staff to achieve operational excellence.
• Maintain compliance with food safety, hygiene, and HACCP standards.
• Oversee kitchen scheduling, manpower planning, and staff performance.
• Monitor inventory levels, food cost, wastage, and kitchen expenses.
• Coordinate with purchasing and operations teams for smooth kitchen functioning.
• Implement cost‑control measures and improve kitchen productivity.
• Support menu development and operational improvements when required.

Required profile

• Minimum 4–6 years of experience in international cuisine kitchen operations.
• Previous experience as Kitchen Manager, Sous Chef, or Head Chef preferred.
• Strong leadership and team management abilities.
• Excellent understanding of burger preparation, grilling, and high‑volume operations.
• Good knowledge of food safety, hygiene, and HACCP standards.
• Ability to work under pressure and manage multiple tasks effectively.
• Strong communication and organizational skills.

Required skills

• Operational Management
• HACCP standards
• Menu Development
• International cuisine kitchen operations
• Inventory Management
• Food Costing
• High‑volume operations
• Food safety hygiene
• Burger preparation
• Grilling