Virtual Key FZE Looking for Kitchen and Logistics Operations Supervisor at Dubai Full Time

Responsibilities:

Kitchen Management:
Lead and supervise kitchen staff, including chefs, cooks, and kitchen assistants, to ensure smooth day-to-day operations.
Schedule and coordinate kitchen activities, including meal preparation, cooking, packaging, and cleaning, to meet production targets and deadlines.
Monitor inventory levels of ingredients and supplies and coordinate with procurement team to ensure timely replenishment.
Menu Planning and Development:
Collaborate with the culinary team to develop seasonal menus that align with our customers preferences, dietary requirements, and nutritional goals.
Conduct recipe testing and quality checks to ensure consistency, taste, and presentation of meals.
Stay updated on food trends, market developments, and customer feedback to continuously improve our menu offerings.
Food Safety and Compliance:
Implement and enforce strict food safety and hygiene standards in compliance with regulatory requirements and industry best practices.
Conduct regular inspections and audits of the kitchen facilities, equipment, and processes to identify and address any potential hazards or deficiencies.
Provide training to kitchen staff on proper food handling, sanitation, and safety protocols.
Operational Efficiency:
Identify opportunities to streamline kitchen operations, optimize workflows, and reduce costs without compromising on quality.
Analyze production data and metrics to identify areas for improvement and implement strategies to increase efficiency and productivity.
Collaborate with cross-functional teams, including customer service, to ensure seamless coordination and execution of meal production and delivery.
Team Development and Performance Management:
Mentor, coach, and provide ongoing feedback to kitchen staff to foster a culture of excellence, teamwork, and continuous learning.
Set performance goals and KPIs for kitchen staff and conduct regular performance evaluations to assess progress and identify areas for development.
Identify training needs and opportunities for skills enhancement to enhance the capabilities and performance of the kitchen team.

Qualifications:
Bachelor’s degree in Culinary Arts, Food Service Management, or related field preferred.
Proven experience (X years) in kitchen management or culinary operations, preferably in a meal delivery or food service environment.
Strong understanding of food safety regulations, HACCP principles, and kitchen sanitation best practices.
Excellent leadership, communication, and interpersonal skills.
Ability to thrive in a fast-paced, dynamic environment and effectively manage multiple priorities.
Strong analytical and problem-solving abilities.
Proficiency in Microsoft Office Suite and kitchen management software.
ServSafe certification or equivalent is a plus.