assistant director of convention & events

barista

chef de cuisine

chef de cuisine - steak house Jobs in Kuwait City

chef de cuisine - steak house

chef de partie

concierge manager

catering chef

Home Cloud Kitchen & Catering Services

Job Title: Head Chef / Kitchen Supervisor / Cloud Kitchen Head ChefJob SummaryWe are looking for an experienced and driven Head Chef / Kitchen Supervisor to lead our cloud kitchen operations in Kuwait City. This is an exciting opportunity to manage a fast-paced kitchen focused on delivery-based dining, menu innovation, and consistent food quality.You will oversee daily kitchen operations, manage staff, and ensure high standards in food preparation, hygiene, and efficiency. If you are passionate about food, leadership, and operational excellence, this role offers strong growth potential in a modern food service environment.About the CompanyHome Cloud Kitchen &amp; Catering Services is a growing food service company specializing in cloud kitchen operations, delivery-based dining, and catering solutions. We focus on delivering high-quality meals through efficient kitchen systems and innovative food concepts.Why Work With Us<ul><li>Competitive salary with growth opportunities</li><li>Leadership role in a modern cloud kitchen environment</li><li>Opportunity to manage and build a kitchen team</li><li>Exposure to innovative food concepts and delivery operations</li><li>Supportive and structured work environment</li></ul>Key Responsibilities<ul><li>Oversee daily kitchen operations and food production</li><li>Supervise and manage kitchen staff, including scheduling and training</li><li>Ensure food quality, consistency, and presentation standards</li><li>Maintain hygiene and food safety standards in compliance with regulations</li><li>Manage inventory, stock levels, and kitchen supplies</li><li>Develop and update menus based on customer demand and trends</li><li>Monitor food costs and minimize waste</li><li>Coordinate with operations and delivery teams for efficient service</li><li>Ensure timely preparation and dispatch of orders</li></ul>Requirements<ul><li>3&ndash;5 years of experience as a Head Chef, Sous Chef, or Kitchen Supervisor</li><li>Strong knowledge of kitchen operations and food safety standards</li><li>Leadership and team management skills</li><li>Ability to work in a fast-paced, high-volume kitchen environment</li><li>Experience in cloud kitchens or delivery-based kitchens is an advantage</li><li>Good organizational and communication skills</li></ul>Preferred Skills<ul><li>Experience in menu planning and cost control</li><li>Knowledge of multiple cuisines or fusion concepts</li><li>Familiarity with kitchen management systems</li></ul>Work Schedule<ul><li>Schedule: Full-time, 6 days per week</li><li>Location: On-site in Kuwait City, Kuwait</li></ul>How to ApplyIf you are a motivated culinary professional with leadership experience and a passion for delivering high-quality food, apply now by submitting your CV for immediate consideration.Job Type: Full-timePay: KD500.000 - KD900.000 per monthWork Location: In person

Head Chef / Kitchen Supervisor

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 As a Commi Chef, you will be responsible to provide an excellent and consistent level of service to your customers.
 
 
 The Commis Chef is assigned to prepare consistent, high quality food products and ensure courteous, professional, efficient and flexible service that supports the outlet&rsquo;s operating concept and Hyatt International standards.
 
 
 
 Qualifications
 
 
 
 An ideal candidate will possess:
 
 
 <ul>
 <li>
 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards
 </li>
 <li>
 Basic Culinary skills
 </li>
 <li>
 Good hygiene knowledge
 </li>
 </ul>
</div>

Commis - Pastry/Bakery

Ramr

The Commi Chef is the entry-level culinary position within RAMR Group Co.'s kitchen brigade, responsible for supporting the preparation, production, and service of food across all sections of the kitchen under the direct supervision of the Chef de Partie and Sous Chef.Education<ul><li>A culinary diploma, certificate, or vocational qualification from a recognised culinary school or hospitality institution is preferred.</li><li>Candidates with strong practical kitchen experience in lieu of formal qualifications will be considered where their skills and attitude demonstrate the required standard.</li></ul>Experience<ul><li>2 years of professional kitchen experience.</li></ul>Job Type: Full-timeWork Location: In personWork Location: In person

Commi 1

IHG Hotels & Resorts

<div>
 <ul>
 <li>
 In conjunction with the Executive Pastry Chef and Director of Culinary plans activities, promotions and menu implementations according to the annual marketing plans.
 </li>
 <li>
 Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned.
 </li>
 <li>
 Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
 </li>
 <li>
 Assists the Executive Pasty Chef in compiling the annual marketing plans and budgets.
 </li>
 <li>
 Ensures disciplinary and grievance procedures are adhered to and followed.
 </li>
 <li>
 Be constantly aware of customers&rsquo; expectations, which are adhered to and followed.
 </li>
 <li>
 Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
 </li>
 <li>
 Find ways to improve the efficiency of the operations which will benefit our clients.
 </li>
 <li>
 Assist the Executive Pasty Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.
 </li>
 <li>
 Constantly strive to reduce energy consumption within the kitchen.
 </li>
 <li>
 Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards.
 </li>
 <li>
 Conduct weekly equipment maintenance checks and stewarding cleanliness issues &amp; follows up on deficiencies in a timely manner.
 </li>
 <li>
 Plans, coordinates and supervises all menu implementations in a timely manner with recipes, &amp; staff training.
 </li>
 <li>
 Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchen.
 </li>
 <li>
 Assist in the preparation and control of daily and weekly market lists.
 </li>
 <li>
 Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Pastry Chef.
 </li>
 <li>
 Prepare weekly work schedule for his subordinates.
 </li>
 <li>
 Create and develop new dishes and recipes by keeping up with the latest market trends.
 </li>
 <li>
 Constantly strive to improve kitchen-operating procedures.
 </li>
 <li>
 Relate guests&rsquo; comments, positive or negative, to the Executive Pastry Chef and take corrective actions where necessary.
 </li>
 <li>
 Be fully responsible for the labor budget of the kitchen department.
 </li>
 <li>
 Propose and initiate when approved, new services and products for our guests.
 </li>
 <li>
 Perform any other reasonable duties as required by the department head from time to time.
 </li>
 <li>
 Co-operate with the company to achieve compliance with FLS legislation
 </li>
 <li>
 Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
 </li>
 <li>
 Read, understand, and implement the relevant sections of the FLS Policy
 
 
 </li>
 </ul>
 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>

Head of Pastry Chef

lumiere sweets company

Job Title: Chef (Fine Dining / QSR / Bakery Experience Required)Job SummaryWe are looking for a skilled and experienced Chef to join our growing team in Kuwait. The ideal candidate must have hands-on experience in Fine Dining, QSR, or Bakery operations in Kuwait and strong knowledge of food costing, kitchen operations, and quality control.Key Responsibilities<ul><li>Prepare and cook high-quality food as per company standards</li><li>Maintain consistency in taste, presentation, and portion control</li><li>Ensure proper kitchen hygiene and food safety standards</li><li>Monitor food costing and minimize wastage</li><li>Support kitchen operations and team coordination</li><li>Follow recipes and operational guidelines strictly</li><li>Maintain stock control and inventory awareness</li></ul>Requirements<ul><li>Mandatory experience as Chef in Fine Dining / QSR / Bakery in Kuwait</li><li>Strong knowledge of food costing and kitchen operations</li><li>Good understanding of hygiene and safety standards</li><li>Ability to work in a fast-paced environment</li><li>Transferable visa (18 preferred)</li><li>Immediate joiners preferred</li></ul>Salary &amp; Benefits<ul><li>Salary: 250 &ndash; 325 KD</li><li>Other benefits as per Kuwait Labor Law</li></ul>Note:<ul><li>Only shortlisted candidates will be contacted</li><li>Irrelevant applications will be rejected and not considered for future positions</li></ul>Pay: KD250.000 - KD325.000 per monthWork Location: In person

Chef/Cook

<div><ul><li>Fosters positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.</li><li>In conjunction with the Executive Chef and outlet Managers plans activities, promotions, menu implementations according to the annual marketing plans.</li><li>Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on.</li><li>Guide Sous Chefs in decision making and judgment.</li><li>Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.</li><li>Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.</li><li>Assist the Executive Chef in compiling the annual marketing plans and budgets.</li><li>Ensure disciplinary and grievance procedures are adhered to.</li><li>Handle customers&rsquo; comments and complaints and take swift corrective action after consultation with the Executive Chef, Director of Food and Beverage and department head concerned.</li><li>Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.</li><li>Find ways to improve the efficiency of the operations which will benefit our clients.</li><li>Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre &ndash; determined quality standards.</li><li>Constantly strive to reduce energy consumption within the kitchens.</li><li>Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary action to correct any deviation from quality standards.</li><li>Conduct weekly equipment maintenance checks &amp; stewarding cleanliness issues &amp; follows up on deficiencies in a timely manner.</li><li>Plans, co-ordinates and supervises all menu implementations in a timely manner with recipes, photographs &amp; training.</li><li>Assists in the preparation and control of daily and weekly market lists.</li><li>Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.</li><li>Create and develop new dishes and recipes by keeping up with the latest market trends.</li><li>Constantly strive to improve kitchen operating procedures.</li><li>Relate guests' comments, positive or negative, to the Executive Chef and take corrective actions where necessary.</li><li>Be fully responsible for the labor budget of the kitchen department.</li><li>Propose and initiate when approved, new services and products for our guests.</li><li>Control manpower distribution throughout the kitchens, by overseeing the schedule of all sections and make adjustments when necessary.</li><li>Perform any other reasonable duties as required by the department head from time to time</li><li>Co-operate with the company to achieve compliance with FLS legislation</li><li>Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk</li><li>Read, understand, and implement the relevant sections of the FLS Policy</li><li>Sign the Employees' Declaration having read and understood the relevant sections of the FLS Policy</li><li>Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury</li><li>Not intentionally or recklessly interfering with anything provided in the interests of safety</li><li>Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on</li><li>Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor</li><li>Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines</li><li>Not undertake any activity which compromises their personal FLS, or the FLS of others</li><li>Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.</li></ul>
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>

Executive Sous Chef

<div>
 <ul>
 <li>
 Fosters positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
 </li>
 <li>
 In conjunction with the Executive Chef and outlet Managers plans activities, promotions, menu implementations according to the annual marketing plans.
 </li>
 <li>
 Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on.
 </li>
 <li>
 Guide Sous Chefs in decision making and judgment.
 </li>
 <li>
 Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.
 </li>
 <li>
 Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
 </li>
 <li>
 Assist the Executive Chef in compiling the annual marketing plans and budgets.
 </li>
 <li>
 Ensure disciplinary and grievance procedures are adhered to.
 </li>
 <li>
 Handle customers&rsquo; comments and complaints and take swift corrective action after consultation with the Executive Chef, Director of Food and Beverage and department head concerned.
 </li>
 <li>
 Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
 </li>
 <li>
 Find ways to improve the efficiency of the operations which will benefit our clients.
 </li>
 <li>
 Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre &ndash; determined quality standards.
 </li>
 <li>
 Constantly strive to reduce energy consumption within the kitchens.
 </li>
 <li>
 Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary action to correct any deviation from quality standards.
 </li>
 <li>
 Conduct weekly equipment maintenance checks &amp; stewarding cleanliness issues &amp; follows up on deficiencies in a timely manner.
 </li>
 <li>
 Plans, co-ordinates and supervises all menu implementations in a timely manner with recipes, photographs &amp; training.
 </li>
 <li>
 Assists in the preparation and control of daily and weekly market lists.
 </li>
 <li>
 Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.
 </li>
 <li>
 Create and develop new dishes and recipes by keeping up with the latest market trends.
 </li>
 <li>
 Constantly strive to improve kitchen operating procedures.
 </li>
 <li>
 Relate guests' comments, positive or negative, to the Executive Chef and take corrective actions where necessary.
 </li>
 <li>
 Be fully responsible for the labor budget of the kitchen department.
 </li>
 <li>
 Propose and initiate when approved, new services and products for our guests.
 </li>
 <li>
 Control manpower distribution throughout the kitchens, by overseeing the schedule of all sections and make adjustments when necessary.
 </li>
 <li>
 Perform any other reasonable duties as required by the department head from time to time
 </li>
 <li>
 Co-operate with the company to achieve compliance with FLS legislation
 </li>
 <li>
 Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
 </li>
 <li>
 Read, understand, and implement the relevant sections of the FLS Policy
 </li>
 <li>
 Sign the Employees' Declaration having read and understood the relevant sections of the FLS Policy
 </li>
 <li>
 Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury
 </li>
 <li>
 Not intentionally or recklessly interfering with anything provided in the interests of safety
 </li>
 <li>
 Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on
 </li>
 <li>
 Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor
 </li>
 <li>
 Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines
 </li>
 <li>
 Not undertake any activity which compromises their personal FLS, or the FLS of others
 </li>
 <li>
 Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.
 
 
 </li>
 </ul>
 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>

Explore 21+ Catering chef in Kuwait City this May. Find roles across top companies and apply now to boost your career.

21 catering chef jobs In Kuwait City

Head Chef / Kitchen Supervisor

Commis - Pastry/Bakery

Commi 1

Head of Pastry Chef

Chef/Cook

Executive Sous Chef

Executive Sous Chef