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chef de cuisine - banquets Jobs in Kuwait City

chef de cuisine - banquets

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chef de cuisine - steakhouse

chef de partie - pizza restaurant Jobs in Kuwait City

chef de partie - pizza restaurant

chef de cuisine banquets

Grand Hyatt Kuwait City

<div><div><p>Summary</p><div><p><b>
Main Duties and responsibilities:</b></p><p>
 Operational:</p><ul><li> To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times.</li><li> To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.</li><li> To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.</li><li> To be a hands-on Manager and be present at all times in the operation.</li><li> To implement a flexible scheduling based on business patterns.</li><li> To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.</li><li> To control the requisitioning, storage and careful use of all operating equipment and supplies.</li><li> To conduct daily pre-shift briefings to associates on preparation, service and menu.</li><li> To liaise with the Food &amp; Beverage Department on daily operations and quality control.</li><li> To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food &amp; Beverage combinations and up sell alternatives as necessary.</li><li> To establish culinary standards specific for the restaurant which meet the needs of the target market.</li><li> To ensure that culinary standards comply with Company and Hotel Policies &amp; Procedures and Minimum Standards.</li><li> To use, wherever possible, locally and seasonally available products in Menus and Specials.</li><li> To develop menus, buffets (where applicable), &quot;specials&quot;, signature dishes that meet the needs of the target market and are in line with the operating concept for the restaurant.</li><li> To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.</li><li> To be demanding and critical when it comes to operation standards.</li><li> To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.</li></ul><p></p><p><br>
Financial:</p><ul><li> To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.</li><li> To assist in ensuring that each Food &amp; Beverage outlet and banquet is managed successfully as independent profit center.</li><li> To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.</li><li> To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel&rsquo;s Annual Business Plan.</li><li> To monitor all costs and recommend measures to control them.</li><li> To establish an integrated cost management plan through product lining and minimal inventories.</li><li> To ensure that the Department Operational Budget is strictly adhered to.</li><li> To monitor all cost and recommend / institute measures to control them.</li><li> To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.</li><li> To review monthly forecasts and schedule resources accordingly.</li></ul><p></p><p><br>
Strategic:</p><ul><li> Bring &ldquo;Workforce of the Future&rdquo; to life; embodying our purpose by enabling your colleagues to be their best.</li><li> Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.</li><li> Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.</li><li> Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait and implement appropriate changes to current processes where necessary.</li><li> Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.</li><li> Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.</li><li> Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.</li></ul><p></p><p><br>
Guest Service:</p><ul><li> Ensure that all associates establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service.</li><li> To ensure that the Outlet team projects a warm, professional and welcoming image.</li></ul><p></p><p><br>
Administration:</p><ul><li> To ensure that all Departmental Operations Manuals are prepared and updated annually.</li><li> To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.</li><li> To submit all guest / staff incident reports.</li><li> To attend weekly Food &amp; Beverage Meeting and Daily Operations Meeting.</li><li> To provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet.</li></ul><p></p><p><br>
Stewarding and Engineering:</p><ul><li> To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.</li><li> To liaise and organize with assigned Stewards and the Chefs that the established cleaning schedules are strictly adhered to.</li><li> To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the Kitchen and the Kitchen Equipment.</li></ul><p></p><p><br>
Marketing:</p><ul><li> To participate in the formulation of the Annual Marketing Plan and implement with each Outlet Manager and Catering Department effective sales and promotional activities to maximize revenues.</li><li> To conduct monthly menu sales analysis so as to continuously tailor the menus to the customer&rsquo;s taste and preferences.</li></ul><p></p><p><br>
General:</p><ul><li> To understand and strictly adhere to the Rules &amp; Regulations established in the Associate Handbook and the Hotel&rsquo;s policy on Fire, Health and Safety.</li><li> To report for duty punctually wearing the correct uniform and nametag at all times.</li><li> To maintain a high standard of personal appearance and hygiene at all times.</li><li> To maintain a good rapport and working relationship with staff in the outlet and all other departments.</li><li> To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.</li><li> To fully support the Departmental Trainers function in the Department assigned.</li><li> To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef/Executive Sous Chef.</li><li> To project at all times a positive and motivated attitude and exercise self-control.</li><li> To have a complete understanding of the Income Audit Section in the Operations Manual and Policies &amp; Procedures.</li><li> To provide a courteous and professional service at all times.</li><li> To prepare and participate in the Monthly Objective Review.</li></ul><p></p><p><br>
Associate Handling;</p><ul><li> To identify training needs and plan training programs for the associates.</li><li> To ensure that the outlet colleagues are Multi Skilled and have the necessary skills to perform their duties with maximum efficiency, through consistent training in accordance with the Annual Training Plan.</li><li> To liaise and inform Kitchen Department and Human Resources Department of all training sessions.</li><li> To fully support the Departmental Trainers function in the Kitchen assigned, develop Department Trainers and assign training responsibilities.</li><li> To ensure that all colleagues provide a courteous and professional service at all times.</li><li> To supervise the colleagues within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department&rsquo; Operations Manual.</li><li> To conduct staff yearly performance appraisal.</li><li> To ensure that all colleagues maintain a high standard of personal appearance and hygiene at all times.</li><li> To ensure that all colleagues report for duty punctually wearing the correct uniform and nametag at all times.</li><li> To assist in the building of an efficient team of colleagues by taking an active interest in their welfare, safety and development.</li><li> To ensure that all colleagues have a complete understanding of and adhere to the hotel&rsquo;s policy relating to Fire, Health and Safety.</li></ul><p></p><p><b><br>
Occasional Duties:</b></p><ul><li> To carry out quarterly, bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.</li><li> To assume the function and responsibilities of Kitchen Duty Manager in accordance with the Kitchen Duty Roster.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li><li> To assist in the building of an efficient team of associates through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.</li><li> To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.</li><li> To prepare weekly work schedules in accordance with workload and priorities with Chef de Cuisines, Stewarding Manager, Pastry and Commissary Chefs</li><li> To keep Food &amp; Beverage associates up to date with seasonally available products and new products on the market.</li><li> To conduct yearly performance appraisal and give associates regular feedback on their job performance.</li><li> To ensure that all associates report for duty punctually wearing the correct uniform and nametags at all times.</li><li> To ensure that all associates provide a courteous and professional service at all times.</li><li> To ensure that all associates have a complete understanding of and adhere to the Hotel's Associate Rules &amp; Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li><li> To project at all times a positive and motivated attitude and exercise self-control</li></ul><p></p><p><b><br>
Marketing</b>:</p><ul><li> To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food &amp; Beverage Annual Marketing Plan.</li><li> To continuously seek ways to assist the Outlet management maximizing their revenues and profits.</li><li> To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.</li><li> To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.</li></ul><p></p><p><b><br>
Occasional Duties:</b></p><ul><li> To carry out quarterly, bi-yearly, yearly inventory of operating equipment.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li></ul></div></div><p></p><div><p><br>
Qualifications</p><div><p>
We are looking for candidates who have experience in a similar operation.</p><ul><li>
Previous experience as Chef De Cuisine with extensive banquet operations expertise.</li><li>
An inspirational and engaging leader with exceptional communication and interpersonal skills.</li><li>
A relentless and infectious passion for foods and restaurant trends.</li><li>
A sound pre-opening experience in large hotel operations would be advantageous</li></ul></div></div></div>

CHEF DE CUISINE - BANQUETS

Nadi Talent Group

<p><b>Key Responsibilities</b></p><ul><li>Assist the Head Chef in daily kitchen operations and ensure smooth service during peak hours.</li><li>Take charge of the kitchen in the absence of the Head Chef and ensure standards are maintained.</li><li>Support menu development, recipe testing, costing, and seasonal updates.</li><li>Monitor food preparation to ensure portion control and minimize waste.</li><li>Conduct regular quality checks on ingredients, prep, and finished dishes.</li><li>Enforce HACCP procedures and ensure compliance with health and safety regulations.</li><li>Coordinate with FOH team to ensure efficient service flow and guest satisfaction.</li><li>Handle supplier communication and verify deliveries for quality and accuracy.</li><li>Support recruitment, onboarding, and performance evaluations of kitchen staff.</li><li>Manage staff productivity, discipline, and conflict resolution within the kitchen.</li><li>Ensure proper storage, labeling, and FIFO practices are followed at all times.</li><li>Assist with budget tracking, food cost analysis, and implementing cost-saving initiatives.</li><li>Maintain emergency readiness, including safety drills and incident reporting.</li><li>Drive continuous improvement, team motivation, and a positive kitchen culture.</li></ul><p><b>Experience Required</b><br/><b>Minimum:</b> 7 Years in the same field</p><ul><li>Italian and Continental cuisine experience required</li></ul><p>Job Type: Full-time</p><p>Pay: AED9,500.00 - AED10,200.00 per month</p><p>Job Type: Full-time</p><p>Job Type: Full-time</p><p>Pay: KD650.000 - KD800.000 per month</p>

Sous Chef (Italian & Continental Cuisine)

Italian Chef

Hudson Manpower

<div><h3 class="jobSectionHeader"><b>About the Role</b></h3><p>
Join Hudson Manpower in collaboration with a renowned hospitality group in Kuwait. We are hiring skilled and motivated <b>Commis I &amp; Commis II Chefs</b> with experience in Continental, Arabic, or Multi-Cuisine kitchens. If you are passionate about culinary excellence and ready to grow in a professional international kitchen environment, this is your opportunity to advance your career.</p><h3 class="jobSectionHeader"><b>
Key Responsibilities</b></h3><ul><li>
Assist in daily food preparation including chopping, cutting, marination, and mise en place.</li><li>
Prepare and cook menu items under the guidance of Sous Chef and Head Chef.</li><li>
Handle assigned kitchen section efficiently (especially for Commis I).</li><li>
Ensure food quality, taste, and presentation meet company standards.</li><li>
Maintain workstation cleanliness, proper storage, and hygiene at all times.</li><li>
Follow standardized recipes, portion control, and plating guidelines.</li><li>
Support smooth kitchen operations during busy service hours.</li><li>
Monitor stock levels and inform supervisors about shortages.</li><li>
Comply with food safety and sanitation regulations.</li></ul><p><b><br>
For Commis II:</b></p><ul><li>
1&ndash;3 years of experience in a professional kitchen.</li><li>
Basic knowledge of cooking techniques and food safety standards.</li><li>
Willingness to learn and grow within the kitchen team.</li></ul><p><b>
For Commis I:</b></p><ul><li>
3&ndash;5 years of experience in hotel or high-volume restaurant kitchens.</li><li>
Strong knowledge of hot kitchen / cold kitchen / specific section handling.</li><li>
Ability to manage a section independently during service.<h2 class="jobSectionHeader"><b>
Salary &amp; Benefits</b></h2><ul><li><b>
Commis II:</b> 140 KD basic salary + 30 KD monthly performance bonus</li><li><b>
Commis I:</b> 150 KD basic salary + 35 KD monthly performance bonus</li><li>
Accommodation Provided</li><li>
Transportation Provided</li><li>
Monthly Performance Bonus (Paid Quarterly)</li></ul></li></ul></div>

Commis I & Commis II - Kuwait

Grand Hyatt

<div>
 <strong>
  Organization- Grand Hyatt Kuwait City
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  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 As a Jr. 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.
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 <br/>
 The Jr. Sous Chef is responsible to assist the Sous Chef in 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.
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 <br/>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 A potential candidate should ideally have:
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 <ul>
  <li>
   Minimum 1 years' work experience as Jr. Sous Chef- or 2 years as Chef de Partie in a hotel or large restaurant with good standards and specifically pan-Asian 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>


Jr. Sous Chef

Cozymeal

<div></div><div><div><div><div><div>Flexible Schedule</div>
<div>Manage your own calendar and accept bookings that work for your schedule.
</div></div><div></div><div><div>High Earnings</div>
<div>Boost your earnings or replace your full-time job.</div>
</div><div></div><div><div>Full Support</div>
<div>Our team does the marketing for you. We also support you from profile creation to receiving your earnings.
</div></div></div></div><div><h1 class="jobSectionHeader"><b>Chef/Culinary Instructor, Kuwait City, Kuwait</b></h1>
<div><p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p>
If you're a <b>culinary instructor</b> in Kuwait City, Cozymeal offers an exciting opportunity to share the bold and comforting flavors of Kuwaiti cuisine through hands-on culinary experiences. Teach recipes like fragrant machboos, hearty lentil soup and saffron rice with lamb while offering cultural insights into Gulf hospitality and food traditions. As a culinary instructor in Kuwait City, you can teach cooking classes in Kuwait City while maintaining complete control over your class schedule, menu creation and pricing. Whether you specialize in traditional family recipes or modern twists, Cozymeal provides expert marketing, guest communication and operational support so you can focus on delivering high-quality classes. Grow a flexible culinary business that celebrates your heritage and culinary passion. Inspire students, connect through flavor and build your brand. Partner with Cozymeal today.</p>
<p><b>
ABOUT COZYMEAL:</b></p>
<p>
Cozymeal is the #1 platform for culinary experiences &amp; cookware in the US, Canada and around the world. Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs. Besides that, guests can also find on Cozymeal other culinary experiences &amp; products, including food tours, mixology classes, wine tastings, cookware and step-by-step recipe videos. Cozymeal&rsquo;s platform is frequently used by consumers and some of the world's top companies in 120+ cities worldwide, and we have been featured in leading publications such as the Washington Post, Los Angeles Times, Fast Company and Thrillist, among others.</p>
<p><b>
ENJOY THE MANY BENEFITS BY JOINING COZYMEAL, INCLUDING:</b></p>
<ul>
<li>Income potential of up to $12,000/month (some make even more than that!)</li>
<li>Be your own boss</li>
<li>Set your own schedule, decide if you would like to work only 5 hours/week (Part-time) to 40 hours/week (Full-time)
</li><li>Reach new customers</li>
<li>Create and offer your own menus</li>
</ul>
<p><b>IMPORTANT NOTE:</b> To sign up, please visit: https://www.cozymeal.com/become-a-chef</p>
<p><b>
REQUIREMENTS:</b></p>
<ul>
<li>Based in Kuwait City, Kuwait</li>
<li>Professional culinary background</li>
<li>Access to a venue from which you can host your cooking classes. This venue can also be your home.</li>
</ul>
<p><b>SUCCESSFUL CHEFS ON COZYMEAL ALSO HAVE:</b></p>
<ul>
<li>A venue (either your home or a great kitchen space, such as a restaurant or a commercial kitchen) to host your experiences</li>
<li>A comprehensive repertoire and ability to offer a variety of cuisines</li>
<li>Experience hosting cooking classes</li>
</ul>
<p><b>Location:</b> Kuwait City, Kuwait</p></div></div></div>

Chef/Culinary Instructor

Culinary Capital

<div>
 <p>
  East International Restaurant Co was founded in 2017 by a group of inspired Kuwaiti associates, at the beginning it was started as East Cafe which strived to locate the finest and purest blends in the coffee world. We also observed the customer's needs and took action by adding a food menu that was tailored to match their fine taste. Innovations shall be considered or the main target.
 </p>
 <br/>
 <p>
  Currently, East International Restaurant Co is running with a capacity of over 150 dedicated employees working in its. East International Restaurant Co Food is actively expanding and growing as the Second milestone initiated as Cloud Kitchens, and the third milestone into Fine- Dine Restaurants in Kuwait. East International Restaurant Co&rsquo;s growth Brand is called "East, Enlist, Feryal" and will continue by expanding its portfolio of brands and bringing new food concepts to the region that comply with East International Restaurant Co&rsquo;s, The mission of Culinary Capital is licensed to practice all food-related operations including opening restaurants in Kuwait.
 </p>
 <br/>
 Tasks
 <br/>
 <ul>
  <br/>
  <li>
   Develop and design innovative menu items that align with East International Restaurant Co's culinary vision and standards.
  </li>
  <br/>
  <li>
   Oversee daily kitchen operations, ensuring high-quality food preparation and presentation in accordance with health and safety regulations.
  </li>
  <br/>
  <li>
   Lead, mentor, and manage kitchen staff, fostering a collaborative and efficient work environment.
  </li>
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  <li>
   Collaborate with suppliers to source the freshest ingredients while maintaining cost-effectiveness and inventory control.
  </li>
  <br/>
  <li>
   Implement and maintain kitchen policies and procedures to optimize productivity and minimize waste.
  </li>
  <br/>
 </ul>
 <br/>
 Requirements
 <br/>
 <ul>
  <br/>
  <li>
   Minimum of 10 years of professional culinary experience, with at least 3 years in a head chef position.
  </li>
  <br/>
  <li>
   Extensive knowledge and expertise in international cuisine, with a focus on Middle East or italian flavors and techniques.
  </li>
  <br/>
  <li>
   Proven leadership skills with the ability to manage and inspire a diverse kitchen team to achieve high culinary standards.
  </li>
  <br/>
  <li>
   Strong understanding of food safety regulations and commitment to maintaining the highest hygiene standards.
  </li>
  <br/>
  <li>
   Excellent communication and organizational skills to effectively coordinate with restaurant management and staff.
  </li>
  <br/>
  <li>
   Having Hands on experience on Central Kitchen Production.
  </li>
  <br/>
 </ul>
 <br/>
 Benefits
 <br/>
 <ul>
  <br/>
  <li>
   Accomadation Provided
  </li>
  <br/>
  <li>
   Transportation Provided
  </li>
  <br/>
  <li>
   30 Paid Holidays Annually
  </li>
  <br/>
  <li>
   Excellent Career Growth
  </li>
  <br/>
  <li>
   Return Airticket will be provide
  </li>
  <br/>
 </ul>
 <br/>
 <p>
  Join East International Restaurant Co as a Sous Chef and elevate your culinary career in our innovative kitchen. Embrace creativity, teamwork, and growth. Apply today to be part of excellence.
 </p>
</div>


Sous Chef

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