sous chef

commis i - cold kitchen Jobs in Kuwait City Kuwait

commis i - cold kitchen

f&b assistant server - al soor lounge Jobs in Kuwait City Kuwait

f&b assistant server - al soor lounge

bakery sous chef Jobs in Kuwait City Kuwait

bakery sous chef

chef de cuisine - steakhouse Jobs in Kuwait City Kuwait

chef de cuisine - steakhouse

chef de cuisine steakhouse

Marriott International

<div>Additional Information 
Job Number26026260 
Job CategoryFood and Beverage &amp; Culinary 
LocationJW Marriott Hotel Kuwait City, Al Shuhada Street P.O. Box 26302, Kuwait City, Kuwait, Kuwait, 13124 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li></ul>
<ul><li>Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Plans and manages food quantities and plating requirements for the restaurant.</li></ul>
<ul><li>Communications production needs to key personnel.</li></ul>
<ul><li>Assists in developing daily and seasonal menu items for the restaurant.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Estimates daily restaurant production needs.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented and creates decorative food displays.</li></ul> 
Leading Kitchen Team
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensuring and maintaining the productivity level of employees.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul> 
Establishing and Maintaining Restaurant Kitchen Goals
<ul><li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li></ul>
<ul><li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Effectively investigates, reports and follows-up on employee accidents.</li></ul>
<ul><li>Knows and implements company safety standards.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Manages employee progressive discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. 
<div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Chef de Cuisine - Steakhouse

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 - Banquets

Sous Chef

Nadi Talent Group

Key Responsibilities<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>Experience Required Minimum: 7 Years in the same field<ul><li>Italian and Continental cuisine experience required</li></ul>Job Type: Full-timePay: AED9,500.00 - AED10,200.00 per monthJob Type: Full-timeJob Type: Full-timePay: KD650.000 - KD800.000 per month

Sous Chef (Italian & Continental Cuisine)

Italian Chef

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 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.
 
 
 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.
 
 
 
 Qualifications
 
 
 
 A potential candidate should ideally have:
 
 
 <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

Hudson Manpower

<div><h3 class="jobSectionHeader">About the Role</h3>
Join Hudson Manpower in collaboration with a renowned hospitality group in Kuwait. We are hiring skilled and motivated Commis I &amp; Commis II Chefs 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.<h3 class="jobSectionHeader">
Key Responsibilities</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> 
For Commis II:<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>
For Commis I:<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">
Salary &amp; Benefits</h2><ul><li>
Commis II: 140 KD basic salary + 30 KD monthly performance bonus</li><li>
Commis I: 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

Explore 26+ Chef de cuisine steakhouse in Kuwait City Kuwait this March. Find roles across top companies and apply now to boost your career.