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central kitchen manager

The Bakery

Skills &amp; Requirements* Minimum [5] years of experience in kitchen or food production management.* Strong leadership and staff management skills.* Knowledge of food safety regulations and hygiene standards.* Excellent time management, organizational, and multitasking abilities.* Strong problem-solving and decision-making skills.* Experience in cost control, inventory, and stock management.* Good communication skills and ability to resolve conflicts.* Proficient in using POS systems and delivery platforms.Performance Indicators (KPIs)* Food preparation and delivery time efficiency.* Compliance with hygiene and safety standards.* Staff attendance, training completion, and performance.* Control of food cost, labor cost, and wastage.* Accuracy of monthly inventory reports.* Customer satisfaction and complaint resolution.* Smooth operations across delivery platforms.Job Type: Full-timeLocation:<ul><li>Kuwait City (Required)</li></ul>

Central Kitchen Manager

Job Requirements:* Minimum 5 years of professional experience in hot and cold kitchen operations.* Strong knowledge of hot and cold kitchen techniques, ingredients, and equipment.* Experience in high-volume production, catering, or central kitchen operations is a plus.* Excellent leadership and team management skills.* Knowledge of food costing, portion control, and wastage reduction.* Familiarity with kitchen operations systems and workflow management.* Strong understanding of food safety, hygiene, and HACCP standards.* Ability to train, coach, and develop kitchen staff.* Highly organized with strong time-management skills.* Flexible to work long hours, weekends, and holidays when required.* Good communication skills; knowledge of Arabic is an advantage.* Physically fit to handle the demands of a fast-paced central kitchen environment.Job Type: Full-timeLocation:<ul><li>Kuwait City (Required)</li></ul>

Head Chef (Hot & Cold Kitchen)

Job Requirements :* Education &amp; Experience* Diploma or Degree in Culinary Arts / Pastry &amp; Bakery or equivalent.* Minimum 5 years of experience in pastry and bakery,* Strong experience in recipe development and high-volume pastry production.* Background in central kitchen or catering operations is an advantage.Skills &amp; Knowledge:* Excellent knowledge of pastry techniques, ingredients, and equipment.* Creativity in developing new recipes and presentation styles.* Strong leadership and team management skills.* Good knowledge of food costing and wastage control.* Knowledge of food safety, hygiene, and HACCP standards.* Ability to train and motivate staff effectively.* Strong organizational and time-management skills.* Ability to work under pressure and meet deadlines.Other Requirements:* Flexibility to work long hours, weekends, and holidays as needed.* Good communication skills (Arabic knowledge is a plus).* Physically fit to handle the demands of the kitchen.Job Type: Full-timeLocation:<ul><li>Kuwait City (Required)</li></ul>

Pastry Sous Chef

Copthorne Al Jahra Hotel & Resort

<div>As a Kitchen Technician, your role involves providing technical support in the installation, maintenance, and repair of kitchen equipment. You will collaborate with various teams to ensure the smooth operation of the kitchen, conduct inspections, and troubleshoot issues to uphold safety and efficiency standards. Your responsibilities also include record-keeping, staying updated on equipment technology, and contributing to a well-functioning kitchen environment.
Key Job Responsibilities:<ul>
<li>
Provide technical support for the installation, maintenance, and repair of kitchen equipment.</li>
<li>Collaborate with kitchen and maintenance teams to ensure smooth operation.</li>
<li>Conduct regular inspections and troubleshoot issues with kitchen equipment.</li>
<li>Uphold safety and efficiency standards in the kitchen environment.</li>
<li>Keep records of maintenance activities and equipment status.</li>
<li>Stay updated on technological advancements in kitchen equipment.</li>
<li>Assist in maintaining a well-functioning and safe kitchen environment.</li>
<li>Perform routine preventive maintenance on kitchen appliances and equipment.</li>
<li>Respond promptly to equipment breakdowns and resolve issues efficiently.</li>
<li>Coordinate with vendors and suppliers for necessary repairs and replacement parts.</li>
<li>Assist in the installation of new kitchen equipment and ensure compliance with safety regulations.</li>
<li>Train kitchen colleagues on the proper use and care of equipment.</li>
<li>Keep an inventory of spare parts and equipment manuals.</li>
<li>Monitor energy usage and recommend energy-efficient practices.</li>
<li>Collaborate with the engineering team to address cross-functional issues.</li>
<li>Maintain cleanliness and orderliness in the kitchen maintenance area.</li>
<li>Adhere to health and safety guidelines in all work activities.</li>
<li>Provide technical expertise during kitchen renovation or remodeling projects.</li>
<li>Support the overall maintenance and engineering functions as needed.</li>
<li>Uphold environmental, health, and safety standards in alignment with organizational policies.</li>
<li>Adhere to the company&rsquo;s environmental, health, and safety procedures and policies.</li></ul></div>

Kitchen Technician

Millennium Hotel and Convention Centre Kuwait

<div>As a Chef De Partie, you will be responsible for overseeing your section in the kitchen, ensuring the preparation and presentation of dishes meet the highest standards of quality and taste. Your role involves working closely with the kitchen team and contributing to the overall success of the kitchen department.
Key Job Responsibilities:<ul>
<li>
Oversee and manage a specific section or station within the kitchen.</li>
<li>Prepare and execute dishes according to established recipes and standards.</li>
<li>Ensure the highest standards of food quality, taste, and presentation in your section.</li>
<li>Maintain strict adherence to food safety and sanitation standards.</li>
<li>Collaborate with the Sous Chef and culinary team to ensure smooth kitchen operations.</li>
<li>Assist in keeping the kitchen organized, clean, and efficient.</li>
<li>Train and mentor the junior kitchen team within your section.</li>
<li>Contribute to the development and adaptation of recipes for your section.</li>
<li>Stay updated on culinary trends, techniques, and emerging ingredients.</li>
<li>Participate in special culinary events, promotions, and guest interactions.</li>
<li>Support other sections of the kitchen as needed during peak hours.</li>
<li>Foster a culture of excellence in culinary techniques and teamwork.</li>
<li>Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation.</li>
<li>Adhere to the company&rsquo;s environmental, health, and safety procedures and policies.</li></ul></div>

Chef De Partie

Alghanim INDUSTRIES

Date: 2 Sept 2025
 
Location: 
KW
 
Company: 
Alghanim Industries
 
Long Description Job Summary
 Ensuring Retail outlets have sufficient stock cover in store for all our Category lines in distribution, through efficient order taking, and communication to EDP for processing/delivery.
 
To also facilitate efficient sell-in of central and local promotions and assisting Merchandisers to secure space for promotional plans.
 
The role also includes responsibility for Central/Local activity implementation and Point of Sale implementation in store (through Merchandisers)
 Job Responsibilities
 
Achieving Value and Volume targets as set from month to month
 
Managing spend in trade
 
Manage product freshness through efficient store ordering, and stock rotation (with the help of Merchandisers)
 
Coaching responsibility for Merchandisers
 
Achieving monthly set Targets
 
Strictly adhering to Journey Plans
 
Ensuring On shelf availability and display for all our lines in distribution by category, according to agreed availability plan and Planogram, through a process of efficient store ordering, and implementation through Merchandisers
 
Tracking and ensuring on shelf availability and display for all our lines in distribution by category, according to agreed availability plan and Planogram
 
Inputting contractual display opportunities at all outlets under coverage
 
Implementing Central and local activity efficiently through efficient sell in
 
100% contractual implementation and reporting any deviations/exceptions
 
Efficient usage of Point of Sale Material in each of the categories, as negotiated with the Store and implemented through the Merchandisers
 
100% implementation of Local and Central Activities, through efficient sell in of promotional & new product line
 
Reporting all in store opportunities and issues to line manager
 
Maintaining excellent relationship with store supervisors or managers
 
Ensuring MF/GTRC asset integrity at store level, including maintenance follow up
 
Limit spend on Freshness through efficient store ordering, stock rotation, freshness actions in advance and reporting of any exceptions
 
Coordinating with Merchandisers to ensure all GRVs for any freshness actions are processed within 2 weeks from date of actioning
 
Optimally reduce and eliminate write-offs (0% on chocolate)
 
Achieve optimum sales phasing during the month (15-40-70-100)
 
Carry out specific implementation activity as may be delegated
 
Coach Merchandisers on display standards/effective implementations
 
Reporting to management on critical control measures as agreed/communicated
 
Candidate Requirements
 
Age 30-35 years
 
Effective communication skills
 
Good customer services skills
 
Team players and result oriented
 
Reliable, honest, Integrity and trust
 
Initiative and follow up
 
Education Diploma Bachelor’s Degree

Credit Salesman

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

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