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chef de cuisine - banquets Jobs in Kuwait City

chef de cuisine - banquets

chef de partie

chef de partie -bbq

chef de partie bbq

Agthia

<div><h3 class="jobSectionHeader"><b>Job Summary</b></h3><div>
We are seeking a highly skilled <b>Chef de Partie (CDP) &acirc; BBQ</b> to lead our grill section in a premium fine dining environment. The ideal candidate must have strong expertise in live-fire cooking, smoking techniques, and meat preparation, with the ability to consistently deliver exceptional flavor and presentation.</div><h3 class="jobSectionHeader"><b>
Key Responsibilities</b></h3><ul><li>
Manage and operate the BBQ and grill section independently during service</li><li>
Prepare and cook meats, seafood, and vegetables using various BBQ techniques</li><li>
Control fire, heat levels, and cooking times to achieve precise doneness</li><li>
Execute smoking techniques for meats using different flavor profiles</li><li>
Handle low-and-slow cooking methods as well as high-heat grilling</li><li>
Prepare marinades, rubs, and sauces to enhance flavor profiles</li><li>
Perform meat preparation including trimming, portioning, and basic butchery</li><li>
Ensure consistency in taste, texture, and presentation according to standards</li><li>
Maintain cleanliness and organization of the BBQ station</li><li>
Monitor stock levels and ensure proper storage of all ingredients</li><li>
Train and supervise Commis chefs and junior staff</li><li>
Follow strict food safety and hygiene standards</li></ul><h3 class="jobSectionHeader"><b>
Requirements &amp; Qualifications</b></h3><ul><li>
Minimum <b>3&acirc;5 years of experience</b> in a BBQ/grill-focused role</li><li>
Strong expertise in:</li><li>
Smoking techniques (hot smoking, cold smoking)</li><li>
Low-and-slow cooking methods (brisket, ribs, etc.)</li><li>
Meat cuts, trimming, and portion control</li><li>
Ability to manage temperature control and fire behavior effectively</li><li>
Experience in fine dining or high-end restaurant environments preferred</li><li>
Strong attention to detail and consistency</li><li>
Ability to work under pressure in a fast-paced kitchen</li><li>
Good leadership and communication skills</li></ul><div>
LOCAL CANDIDATES ONLY-KUWAIT</div></div>

Chef De Partie -BBQ

Grand Hyatt

<div>
 <strong>
  Organization- Grand Hyatt Kuwait City
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 <strong>
  <strong>
   Main Duties and responsibilities:
  </strong>
  <br/>
  <br/>
 </strong>
 Operational:
 <br/>
 <br/>
 <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), "specials", 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.
   <br/>
   <br/>
  </li>
 </ul>
 Financial:
 <br/>
 <br/>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 Strategic:
 <br/>
 <br/>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 Guest Service:
 <br/>
 <br/>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 Administration:
 <br/>
 <br/>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 Stewarding and Engineering:
 <br/>
 <br/>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 Marketing:
 <br/>
 <br/>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 General:
 <br/>
 <br/>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 Associate Handling;
 <br/>
 <br/>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   Occasional Duties:
   <br/>
   <br/>
  </strong>
 </strong>
 <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 withChef 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
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   Marketing
  </strong>
 </strong>
 :
 <br/>
 <br/>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  <strong>
   Occasional Duties:
   <br/>
   <br/>
  </strong>
 </strong>
 <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.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 We are looking for candidates who have experience in a similar operation.
 <br/>
 <br/>
 <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>


Chef De Cuisine - Banquets

lumiere sweets company

<p>Job Title: Chef (Fine Dining / QSR / Bakery Experience Required)</p><p>Job Summary</p><p>We 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.</p><p>Key Responsibilities</p><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><p>Requirements</p><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><p>Salary &amp; Benefits</p><ul><li>Salary: 250 &ndash; 325 KD</li><li>Other benefits as per Kuwait Labor Law</li></ul><p>Note:</p><ul><li>Only shortlisted candidates will be contacted</li><li>Irrelevant applications will be rejected and not considered for future positions</li></ul><p>Pay: KD250.000 - KD325.000 per month</p><p>Work Location: In person</p>

Chef/Cook

<div>
 The
 <strong>
  Corporate Chef
 </strong>
 will lead and oversee culinary operations across multiple restaurant concepts, ensuring exceptional food quality, consistency, and adherence to international brand standards.
 <br/>
 <br/>
 This role is responsible for developing and standardizing recipes, menus, and kitchen procedures, while driving operational excellence across all locations. The successful candidate will also play a key role in team leadership, innovation, and stakeholder collaboration.
 <br/>
 <br/>
 This is a full-time, on-site role based in Kuwait, requiring strong leadership, creativity, and a high level of culinary expertise.
 <br/>
 <br/>
 <strong>
  Key Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Act as the primary liaison between the organization and international brand partners, ensuring alignment and compliance with brand standards
  </li>
  <li>
   Drive consistency in food quality, presentation, and guest experience across all restaurant concepts
  </li>
  <li>
   Lead, mentor, and develop Executive Chefs and culinary teams, building a strong leadership pipeline
  </li>
  <li>
   Oversee multi-unit kitchen operations, implementing SOPs, quality control measures, and operational efficiencies
  </li>
  <li>
   Support new restaurant openings, menu rollouts, and culinary innovation while maintaining brand integrity
  </li>
  <li>
   Manage food cost, kitchen P&amp;L, and implement effective cost optimization strategies
  </li>
  <li>
   Ensure full compliance with food safety standards, including HACCP and local regulatory requirements
  </li>
  <li>
   Monitor inventory management, waste control, and procurement processes
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications &amp; Experience
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   10&acirc;15 years of culinary experience, including significant exposure to multi-unit or corporate leadership roles
  </li>
  <li>
   Proven experience as a Corporate Chef or Executive Chef within luxury or Michelin-level dining concepts
  </li>
  <li>
   Strong background in franchise operations and international brand compliance
  </li>
  <li>
   Exceptional leadership, stakeholder management, and communication skills
  </li>
  <li>
   In-depth knowledge of food safety standards, sanitation protocols, and kitchen operations
  </li>
  <li>
   Demonstrated expertise in menu development, recipe standardization, and food presentation
  </li>
  <li>
   Creative and innovative mindset with a passion for high-quality and sustainable food production
  </li>
  <li>
   Bachelor's degree in Culinary Arts, Hospitality Management, or a related field is preferred
  </li>
  <li>
   Prior experience in the GCC/Middle East is highly desirable
  </li>
 </ul>
</div>


Corporate Chef

<div><div>The <b>Corporate Chef</b> will lead and oversee culinary operations across multiple restaurant concepts, ensuring exceptional food quality, consistency, and adherence to international brand standards.</div><div>
This role is responsible for developing and standardizing recipes, menus, and kitchen procedures, while driving operational excellence across all locations. The successful candidate will also play a key role in team leadership, innovation, and stakeholder collaboration.</div><div>
This is a full-time, on-site role based in Kuwait, requiring strong leadership, creativity, and a high level of culinary expertise.</div><h3 class="jobSectionHeader"><b>
Key Responsibilities</b></h3><ul><li>Act as the primary liaison between the organization and international brand partners, ensuring alignment and compliance with brand standards</li><li>Drive consistency in food quality, presentation, and guest experience across all restaurant concepts</li><li>Lead, mentor, and develop Executive Chefs and culinary teams, building a strong leadership pipeline</li><li>Oversee multi-unit kitchen operations, implementing SOPs, quality control measures, and operational efficiencies</li><li>Support new restaurant openings, menu rollouts, and culinary innovation while maintaining brand integrity</li><li>Manage food cost, kitchen P&amp;L, and implement effective cost optimization strategies</li><li>Ensure full compliance with food safety standards, including HACCP and local regulatory requirements</li><li>Monitor inventory management, waste control, and procurement processes</li></ul><h3 class="jobSectionHeader"><b>
Qualifications &amp; Experience</b></h3><ul><li>10&acirc;15 years of culinary experience, including significant exposure to multi-unit or corporate leadership roles</li><li>Proven experience as a Corporate Chef or Executive Chef within luxury or Michelin-level dining concepts</li><li>Strong background in franchise operations and international brand compliance</li><li>Exceptional leadership, stakeholder management, and communication skills</li><li>In-depth knowledge of food safety standards, sanitation protocols, and kitchen operations</li><li>Demonstrated expertise in menu development, recipe standardization, and food presentation</li><li>Creative and innovative mindset with a passion for high-quality and sustainable food production</li><li>Bachelor's degree in Culinary Arts, Hospitality Management, or a related field is preferred</li><li>Prior experience in the GCC/Middle East is highly desirable</li></ul></div>

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

Ramr

<p>We are looking for a Bakery Chef to be responsible for the daily production, quality, and creative development of all baked goods across RAMR Group&rsquo;s food and beverage outlets. This role owns the full bakery operation &mdash; from dough preparation and pastry production through to product presentation and kitchen hygiene &mdash; while upholding the group&rsquo;s standards of quality, consistency, and culinary excellence. The Bakery Chef brings craft, precision, and creativity to every product, contributing to an exceptional guest experience across all concepts.</p><p><i><b>Experience</b></i></p><ul><li>4&ndash;7 years of professional baking and pastry experience, ideally within a high-volume bakery, hotel, or premium F&amp;B operation.</li><li>Demonstrated expertise across a wide range of bakery disciplines including artisan breads, laminated doughs, cakes, tarts, choux pastry, and plated desserts.</li><li>Strong understanding of fermentation, proofing, temperature control, and the science of baking &mdash; with the ability to troubleshoot inconsistencies and adapt recipes to meet operational requirements.</li><li>Ability to work early morning shifts, weekends, and public holidays in line with operational requirements.</li></ul><p>Job Type: Full-time</p><p>Work Location: In person</p>

Bakery chef

Explore 9+ Chef de partie bbq in Kuwait City this April. Find roles across top companies and apply now to boost your career.

9 chef de partie bbq jobs In Kuwait City

Chef De Partie -BBQ

Chef De Cuisine - Banquets

Chef/Cook

Corporate Chef

Corporate Chef

Chef/Culinary Instructor

Bakery chef