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bakery chef de partie

Four Seasons Hotels and Resorts

<div>
 
 About Four Seasons
 
 
 
 Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
 
 
 At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
 
 
 
 About the location:
 
 
 
 A resort-like sanctuary in Kuwait&rsquo;s heart. Discover a modern urban sanctuary in the heart of Kuwait City: a contemporary curation of Middle Eastern architecture, dazzling art and resort-like spaciousness, where striking sculptures seamlessly merge with traditional design. In this enclave of wonder &ndash; the first and only hotel in Kuwait to receive the prestigious Forbes Five-Star rating &ndash; you&rsquo;ll find soaring rooftop restaurants, leisure facilities and the city&rsquo;s largest guest rooms. Catch up with friends in the chic surrounds of Al Soor (known as La Chocolaterie of Kuwait), relax in air-conditioned cabanas by the infinity pool, ascend to a buzzing rooftop and wander the lush adjacent parkland. And with the city&rsquo;s malls and souks within a few minutes&rsquo; drive, you can experience all the spoils of the city without spoiling your precious relaxation time.
 
 
 
 What You Will Do
 
 
 
 <ul>
 <li>
 Supervise and coordinate the preparation and baking of breads, viennoiseries, laminated doughs, and other bakery items in line with production requirements and quality standards.
 </li>
 <li>
 Oversee bakery colleagues in daily operations, ensuring consistency, accuracy, and adherence to recipes approved by the Executive Pastry Chef.
 </li>
 <li>
 Plan and organize production schedules according to hotel needs, banquet events (B.E.O.s), and outlet requirements.
 </li>
 <li>
 Train, mentor, and motivate bakery colleagues to maintain a positive and productive work environment.
 </li>
 <li>
 Ensure correct usage, maintenance, and cleaning of all bakery equipment such as mixers, ovens, dough sheeters, blenders, and proofers.
 </li>
 <li>
 Monitor product quality, adjusting methods and formulas as necessary to achieve desired results.
 </li>
 <li>
 Manage requisitioning, receiving, and proper storage of ingredients to minimize waste and maintain freshness.
 </li>
 <li>
 Assist in the development of new bakery items and seasonal menu updates.
 </li>
 <li>
 Ensure the bakery kitchen is clean, organized, and compliant with hygiene and food safety standards at all times.
 </li>
 <li>
 Fill in as required on different shifts, maintaining flexibility to support business needs.
 </li>
 <li>
 Uphold standards of portion control, presentation, and consistency for all bakery products.
 </li>
 <li>
 Accept responsibility for bakery operations in the absence of senior pastry leadership.
 
 
 </li>
 </ul>
 
 What You Bring
 
 
 
 <ul>
 <li>
 Previous experience in a 5-star hotel or luxury bakery environment.
 </li>
 <li>
 Strong knowledge of bread making, laminated dough, and advanced bakery techniques.
 </li>
 <li>
 Ability to manage a team, multitask under pressure, and deliver consistent quality.
 </li>
 <li>
 Good communication and organizational skills.
 </li>
 <li>
 Fluent in English (spoken and written).
 
 
 </li>
 </ul>
 
 What We Offer
 
 
 
 <ul>
 <li>
 Complimentary single accommodation on full board basis in a high quality, well-resourced compound with Wi-Fi internet
 </li>
 <li>
 Complimentary nights at other FS Hotels worldwide
 </li>
 <li>
 Opportunities to learn and grow with online and offline trainings
 </li>
 <li>
 Regular social and sports events
 </li>
 <li>
 Paid home leave with flight tickets
 </li>
 <li>
 Complimentary employee meals and Uniforms
 </li>
 <li>
 Health medical and insurance benefits
 </li>
 <li>
 Free transportation to and from work with Wi-Fi internet access
 
 
 </li>
 </ul>
 
 Work Authorization
 
 
 
 The hotel will apply for work authorization for the successful candidate.
 
 
 We look forward to receiving your application!
</div>

Bakery Chef de Partie

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 As a Sous Chef, you will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
 
 
 The Sous Chef is responsible to assist the Chef de Cuisinein managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
 
 
 
 Qualifications
 
 
 
 A potential candidate should ideally have:
 
 
 <ul>
 <li>
 Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards and specifically Banquets experience.
 </li>
 <li>
 Preferably with experience in luxury international brands.
 </li>
 <li>
 Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
 </li>
 <li>
 Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
 </li>
 </ul>
</div>

Sous Chef

IHG Hotels & Resorts

<div>Chef de Cuisine &ndash; Mediterranean Restaurant

Are you passionate about Mediterranean cuisine and ready to lead a dynamic kitchen team? We&rsquo;re looking for a Chef de Cuisine who will showcase the diverse flavors and traditions of the Mediterranean region, ensuring exceptional culinary experiences for our guests while maintaining the highest standards of quality, hygiene, and profitability.
A little taste of your day-to-day:

Every day is different, but you&rsquo;ll mostly be:

Leading the Mediterranean kitchen operations, ensuring efficiency and excellence in every dish.

Creating and curating authentic menus with a balance of fresh produce, herbs, and spices.

Training, mentoring, and guiding your team of Sous Chefs, Chefs de Partie, and Commis.

Overseeing food preparation, portion control, and presentation standards.

Collaborating with the Executive Chef on purchasing, menu pricing, and inventory control.

Maintaining top hygiene, sanitation, and safety standards across all kitchen areas.

Driving innovation while respecting the authenticity of Mediterranean culinary traditions.
What we need from you:

Experience: 10 years in professional kitchens, with at least 2 years as a Chef de Cuisine in a 5-star hotel or high-end standalone restaurant.

Expertise: Strong knowledge of Mediterranean cuisine, cooking methods, and presentation styles.

Skills: Excellent leadership, training, organizational, and communication abilities.

Education: Culinary school training, with a high school diploma as a minimum.

Language: Proficiency in English (spoken &amp; written).

Physical Requirements: Stamina to handle kitchen demands, ability to move throughout the work areas, and capability to transport kitchen supplies.
What you can expect from us:

We give our people everything they need to succeed. From a competitive salary and benefits package to a supportive and inclusive culture, we&rsquo;ll help you thrive inside and outside of work. You&rsquo;ll become part of the global IHG family&mdash;open to new ideas, empowered to take responsibility, and supported to grow in your career.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Chef de Cuisine – Mediterranean

Position: Head Chef / Kitchen Manager (Pastry &amp; Bakery or Hot &amp; Cold Kitchen) Location: Qurain Type: Full-timeResponsibilities:<ul><li>Lead and oversee the entire pastry &amp; bakery kitchen operations (hot and cold).</li><li>Develop and implement menus, recipes, and seasonal specials.</li><li>Manage kitchen staff scheduling, training, and performance.</li><li>Control food cost, wastage, and inventory while ensuring profitability.</li><li>Coordinate with suppliers to ensure consistent quality and timely deliveries.</li><li>Maintain HACCP, hygiene, and safety standards at all times.</li><li>Act as the key link between management and the culinary team.</li></ul>Requirements:<ul><li>Minimum 8&ndash;12 years of experience in pastry/bakery operations with at least 3&ndash;5 years in a Head Chef or Kitchen Manager role.</li><li>Strong knowledge of both pastry techniques and bakery production or hot &amp; cold kitchen</li><li>Proven leadership and team management skills.</li><li>Ability to balance creativity with operational efficiency.</li><li>Strong understanding of cost control, menu engineering, and kitchen administration.</li><li>Excellent organizational and communication skills.</li></ul>Job Types: Full-time, PermanentPay: KD500.000 - KD700.000 per month

Head Chef/Kitchen Manager

Aspire Global Human Resource

<div>
 
 Aspire Global Human Resources on a look out to join a dynamic culinary team in a premium dining environment, where excellence, innovation, and leadership define every plate.
 
 
 
 
 
 
 Key Responsibilities:
 
 
 
 
 
 <ul>
 <li>
 Implement opening and closing procedures in line with approved SOPs
 </li>
 <li>
 Lead daily kitchen operations, ensuring quality, consistency, and efficiency
 </li>
 <li>
 Hire, train, coach, and motivate kitchen staff to uphold high performance and conduct standards
 </li>
 <li>
 Conduct developmental counseling for underperforming staff to elevate skills and competencies
 </li>
 <li>
 Assist the Executive Chef and Chef de Cuisine in menu planning, recipe development, and cost control
 </li>
 <li>
 Ensure compliance with health and safety regulations; maintain a clean and organized kitchen
 </li>
 <li>
 Oversee inventory management and ordering of supplies per approved standards
 </li>
 <li>
 Collaborate with front-of-house teams to ensure seamless guest experiences
 </li>
 <li>
 Inspect food freshness, supplies, equipment, and work areas daily
 </li>
 <li>
 Monitor sanitation practices and enforce kitchen safety protocols
 </li>
 <li>
 Develop recipes and presentation standards; plan menus and guarantee meal quality
 </li>
 <li>
 Schedule staff attendance, day-offs, and annual leaves with seasonal awareness
 </li>
 <li>
 Supervise and coordinate cooks and food preparation staff
 </li>
 <li>
 Read and explain operating manuals for all kitchen equipment
 </li>
 <li>
 Coordinate the work of sous chefs, senior CDPs, and CDPs
 </li>
 <li>
 Perform administrative tasks and report results timely to line manager
 </li>
 <li>
 Safeguard all kitchen SOPs and recipes with full confidentiality
 </li>
 <li>
 Taste and inspect food quality; design meals that delight guests
 </li>
 <li>
 Take charge of the kitchen when required; identify and improve operational weaknesses
 </li>
 <li>
 Train staff to prevent common kitchen hazards and promote safe practices
 </li>
 <li>
 Execute management instructions as needed
 </li>
 </ul>
 
 
 
 
 
 Key Skills &amp; Competencies:
 
 
 
 
 
 <ul>
 <li>
 Strong leadership in a fast-paced, high-volume kitchen
 </li>
 <li>
 Excellent attention to detail and commitment to quality
 </li>
 <li>
 Deep knowledge of culinary techniques, ingredients, and global trends
 </li>
 <li>
 Effective team management and staff development
 </li>
 <li>
 Flexibility to work evenings, weekends, and holidays
 </li>
 <li>
 Proficiency in Micros and kitchen administration
 </li>
 <li>
 Analytical thinking and problem-solving under pressure
 </li>
 <li>
 Clear communication and cross-functional collaboration
 </li>
 <li>
 Confidentiality and integrity in handling operational data
 </li>
 <li>
 Safety-conscious mindset with proactive risk prevention
 </li>
 </ul>
 
 
 
 
 
 Qualifications:
 
 
 
 
 
 <ul>
 <li>
 Minimum
 
 4 years of experience as
 
 a chef in a premium dining establishment
 </li>
 <li>
 Culinary diploma or equivalent professional certification preferred
 </li>
 <li>
 Proven track record in team leadership and kitchen operations
 </li>
 <li>
 Familiarity with international food safety standards and HACCP protocols
 </li>
 </ul>
 
 
 
 
 
 Benefits:
 
 
 
 
 
 <ul>
 <li>
 Competitively structured gross salary package.
 </li>
 </ul>
</div>

Executive Sous Chef

Regatta Capital Holding

We are seeking a passionate and dedicated Commi Chefs - Bakery section to join our culinary team. The ideal candidate will support in the daily bakey operations, ensuring high quality standard in operations, presentation and hygiene.Requirements: <ul><li>Minimum 2-3 experience in Bakery section ( Hotel/ restaurant experience preferred )</li><li>Knowledge of preparing different bakery items, techniques and ingredients.</li><li>Ability to follow instruction and work well with the team.</li><li>Good time management and organization skills</li><li>flexibility to work in shifts.</li></ul>Interested candidates, send us your CVs.Job Type: Full-time

Commi - Bakery

FOODHUB

ob SummaryWe are seeking a dedicated and passionate Commis Chef to join our culinary team. The ideal candidate will support the kitchen staff in food preparation, cooking, and maintaining a clean and organized kitchen environment.Key Responsibilities<ul><li>Assist in the preparation and cooking of various dishes as directed by the Sous Chef or Head Chef.</li><li>Ensure all food is prepared to the highest standards of quality and presentation.</li><li>Maintain cleanliness and organization of the kitchen, including workstations and storage areas.</li><li>Follow food safety and hygiene standards at all times.</li><li>Help with inventory management and restocking supplies as needed.</li><li>Participate in daily kitchen operations and assist with special events or catering as required.</li><li>Continuously learn and develop culinary skills under the guidance of senior chefs.</li><li>Collaborate with team members to ensure efficient service and smooth kitchen operations.</li></ul>Job Type: Full-time

Commis Chef

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