barista

chef de cuisine

chef de partie

concierge manager

executive sous chef

chef assistant

IHG Hotels & Resorts

<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><p>
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.</p></div>

Executive Sous Chef

HUNDRED GROUP

<p>Position Overview</p><p>The <b>Head Chef</b> will be responsible for overseeing all kitchen operations, menu development, food safety compliance, and team leadership across multiple outlets. This role requires creativity, strong leadership, and the ability to maintain consistency and excellence in every dish served.</p><p>Qualifications &amp; Requirements</p><ul><li>Bachelor&rsquo;s degree in <b>Culinary Arts, Hospitality Management, or related field</b>.</li><li>Minimum <b>7&ndash;10 years of culinary experience</b>, with at least <b>3 years in a leadership role</b>.</li><li>Strong knowledge of <b>international cuisine, specialty coffee pairings, and bakery/pastry items</b>.</li><li>Proven ability to manage multi-branch operations.</li><li>Excellent leadership, communication, and organizational skills.</li><li>Food Safety &amp; Hygiene Certification (mandatory).</li><li>CIPS or equivalent knowledge of procurement (advantageous).</li><li>Willing to relocate to Doha</li></ul><p>Work Location: In person</p>

Head Chef for Specialty Coffee Shop & Restaurant

<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.
   <br/>
   <br/>
  </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>


Celebrity Cruises

<div>
 <p>
  <strong>
   Key Responsibilities:
  </strong>
 </p>
 <ul>
  <li>
   Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
  </li>
  <li>
   Must have excellent food knowledge and a full understanding of culinary terms.
  </li>
  <li>
   Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
  </li>
  <li>
   Must be proficient in completing tasks, work efficiently and productively.
  </li>
  <li>
   Must be able to work in any section of a kitchen.
  </li>
  <li>
   Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
  </li>
  <li>
   Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
  </li>
  <li>
   Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
  </li>
  <li>
   Control production levels and recommend ideas for improvements and better cost controlling.
  </li>
  <li>
   Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
  </li>
  <li>
   Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
  </li>
  <li>
   Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
  </li>
  <li>
   Ensures that the HACCP program is carried out correctly.
  </li>
  <li>
   Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
  </li>
  <li>
   Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   <u>
    Qualifications and Skills
   </u>
  </strong>
 </p>
 <ul>
  <li>
   A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
  </li>
  <li>
   A culinary school degree is required.
  </li>
  <li>
   Very strong management skills in a multicultural and dynamic environment.
  </li>
  <li>
   Very strong communication, problem solving, decision making, and interpersonal skills.
  </li>
  <li>
   Superior customer service, teambuilding, and conflict resolution skills.
  </li>
  <li>
   Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  </li>
  <li>
   Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
  </li>
  <li>
   Intermediate computer software skills required.
  </li>
  <li>
   Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
  </li>
  <li>
   Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
  </li>
 </ul>
 <p>
 </p>
</div>


Chef De Partie

<div>
 <ul>
  <li>
   Create innovative, trend-driven menus and help the head chef to enhance the existing ones based on client goals, seasonal ingredients, and customer preferences.
  </li>
  <li>
   Provide recipe development and refinement to ensure food quality and consistency.
  </li>
  <li>
   Tailor menus to meet dietary trends and specific dietary requirements
  </li>
  <li>
   Ensure that the food produced adheres to industry standards and aligns with the business&rsquo;s culinary vision.
  </li>
  <li>
   Monitor food presentation, taste, and overall quality to maintain consistency across all service periods.Has full knowledge of all menus being offered in the respective kitchen at any one time.
  </li>
  <li>
   Use your extensive experience in the culinary industry, with your strong knowledge of different cuisines, techniques, and trends.
  </li>
  <li>
   Strong business acumen and understanding of cost control, budgeting, and profit margins.
  </li>
  <li>
   Excellent communication skills to effectively train and collaborate with staff and clients.
  </li>
  <li>
   Creative and innovative, with the ability to develop new dishes and menu items.
  </li>
  <li>
   Knowledgeable about food safety regulations and quality standards.
  </li>
  <li>
   Ensure that all food leaving the kitchen meets high standards for taste, presentation, and consistency.
  </li>
  <li>
   Establish and enforce culinary standards for the kitchen, including plating and cooking techniques.
  </li>
  <li>
   Monitor food safety practices and ensure that all dishes comply with hygiene regulations.
  </li>
  <li>
   Work closely with restaurant management to align the kitchen's goals with the overall business objectives.
  </li>
  <li>
   Communicate effectively with service staff to ensure coordination between the kitchen and dining room.
   <br/>
   <br/>
  </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>


Chef De Cuisine

<div><ul><li>Create innovative, trend-driven menus and help the head chef to enhance the existing ones based on client goals, seasonal ingredients, and customer preferences.</li><li>Provide recipe development and refinement to ensure food quality and consistency.</li><li>Tailor menus to meet dietary trends and specific dietary requirements</li><li>Ensure that the food produced adheres to industry standards and aligns with the business&rsquo;s culinary vision.</li><li>Monitor food presentation, taste, and overall quality to maintain consistency across all service periods.Has full knowledge of all menus being offered in the respective kitchen at any one time.</li><li>Use your extensive experience in the culinary industry, with your strong knowledge of different cuisines, techniques, and trends.</li><li>Strong business acumen and understanding of cost control, budgeting, and profit margins.</li><li>Excellent communication skills to effectively train and collaborate with staff and clients.</li><li>Creative and innovative, with the ability to develop new dishes and menu items.</li><li>Knowledgeable about food safety regulations and quality standards.</li><li>Ensure that all food leaving the kitchen meets high standards for taste, presentation, and consistency.</li><li>Establish and enforce culinary standards for the kitchen, including plating and cooking techniques.</li><li>Monitor food safety practices and ensure that all dishes comply with hygiene regulations.</li><li>Work closely with restaurant management to align the kitchen's goals with the overall business objectives.</li><li>Communicate effectively with service staff to ensure coordination between the kitchen and dining room.</li></ul><div>
</div><p>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.</p></div>

Grand Hyatt

<div>
 <strong>
  Organization- Grand Hyatt Kuwait City
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 As a Commi Chef, you will be responsible to provide an excellent and consistent level of service to your customers.
 <br/>
 <br/>
 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.
 <br/>
 <br/>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 An ideal candidate will possess:
 <br/>
 <br/>
 <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

Explore 24+ Chef assistant in Kuwait City this May. Find roles across top companies and apply now to boost your career.

24 chef assistant jobs In Kuwait City

Executive Sous Chef

Head Chef for Specialty Coffee Shop & Restaurant

Executive Sous Chef

Chef De Partie

Chef De Cuisine

Chef De Cuisine

Commis - Pastry/Bakery