corporate executive chef

RTC1 Recruitment Services

<div>
 <p>
  <strong>
   Position Title:
  </strong>
  Corporate Executive Chef (R&amp;D)
 </p>
 <p>
  <strong>
   Employment Type:
  </strong>
  Full Time
 </p>
 <p>
  <strong>
   Salary KWD
  </strong>
  : up to 3,500 KWD inclusive depending on experience and qualifications
 </p>
 <p>
  <strong>
   Benefits:
  </strong>
  bonus and family benefits
 </p>
 <p>
  <strong>
   Job Location:
  </strong>
  Kuwait
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   About the Company:
  </strong>
 </p>
 <p>
  A well-known restaurant group of high-end concepts, continuously expanding in the GCC and headquartered in Kuwait.
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Job Description:
  </strong>
 </p>
 <ul>
  <li>
   Develop and implement strategic culinary plans to introduce new dining concepts and enhance existing ones in line with business objectives.
  </li>
  <li>
   Establish and monitor KPIs and SOPs across all kitchen operations to ensure maximum efficiency, consistent food quality, and high service standards.
  </li>
  <li>
   Oversee comprehensive training programs to upskill culinary staff, identify high-potential talent, and drive growth and employee retention.
  </li>
  <li>
   Analyze sales data to refine menu performance and manage vendor relationships and contracts to ensure a high-quality, cost-effective, and safe ingredient supply.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Qualifications:
  </strong>
 </p>
 <ul>
  <li>
   Bachelor&rsquo;s degree in Culinary or any related field
  </li>
  <li>
   Minimum 10 years of experience in standalone restaurants with multiple venues, 3 years of which in a director level.
  </li>
  <li>
   Must have thorough knowledge of research and development concepts and techniques, food handling, HACCP procedures, and health codes
  </li>
 </ul>
</div>


Corporate Executive Chef

Agthia

<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>

Inspire Management Training Center

<p>We are seeking a highly skilled and creative Executive Chef to lead the kitchen operations, oversee food preparation, and manage culinary teams. The Executive Chef is responsible for menu planning, food quality, kitchen management, cost control, and ensuring high standards of hygiene and customer satisfaction in a hotel, restaurant, or catering environment.</p><p><b>Key Responsibilities</b></p><ul><li>Lead and manage all kitchen operations and culinary staff</li><li>Design and develop menus based on seasonality, trends, and customer preferences</li><li>Ensure high standards of food quality, taste, and presentation</li><li>Supervise food preparation, cooking, and plating processes</li><li>Manage food cost, inventory, and kitchen budget control</li><li>Ensure compliance with health, safety, and hygiene standards (HACCP)</li><li>Train, mentor, and evaluate kitchen staff performance</li><li>Coordinate with F&amp;B management for events and special functions</li><li>Monitor stock levels and order kitchen supplies as needed</li><li>Maintain cleanliness and organization of kitchen areas</li></ul><p><b>Requirements</b></p><ul><li>Minimum <b>5&ndash;10 years of experience</b> in professional kitchen operations</li><li>At least <b>2&ndash;3 years in a senior chef role (Sous Chef or Executive Chef Assistant)</b></li><li>Culinary degree or diploma from a recognized <b>culinary institute</b> is preferred</li><li>Strong knowledge of <b>international cuisines and modern cooking techniques</b></li><li>Experience in <b>menu planning, food costing, and kitchen budgeting</b></li><li>Strong leadership and team management skills</li><li>Knowledge of <b>HACCP, food safety, and hygiene standards</b></li><li>Ability to work under pressure in a fast-paced environment</li><li>Excellent creativity, presentation, and attention to detail</li><li>Strong communication and organizational skills</li><li>Experience in <b>luxury hotels, fine dining, or large-scale catering</b> is preferred</li><li>Ability to manage multiple kitchen sections efficiently</li></ul><p>Job Type: Full-time</p><p>Pay: QAR7,000.00 - QAR11,000.00 per month</p><p>Education:</p><ul><li>Primary (Preferred)</li></ul><p>Experience:</p><ul><li>Kitchen Operation: 5 years (Required)</li></ul><p>Language:</p><ul><li>english (Required)</li></ul><p>Location:</p><ul><li>Qatar (Required)</li></ul><p>Work Location: In person</p>

Executive Chef

La qahwa

<p><b>Executive Chef &ndash; Royal House Restaurant (Muscat)Overview</b></p><p>Royal House is seeking an <b>Executive Chef</b> with a strong <b>fine dining and tasting menu background</b> to lead a modern Middle Eastern, seafood-focused concept.</p><p><b>Key Responsibilities</b></p><ul><li>Lead kitchen operations and maintain high standards</li><li>Develop <b>seasonal menus and tasting experiences (6&ndash;10 courses)</b></li><li>Elevate Middle Eastern flavors with modern techniques</li><li>Train and manage the kitchen team</li><li>Ensure consistency, cost control, and efficient service</li></ul><p><b>Requirements</b></p><ul><li>Experience in <b>fine dining / tasting menu kitchens</b></li><li>Strong creativity and modern plating skills</li><li>Leadership and team management ability</li><li>Passion for innovation and high-level execution</li></ul><p><b>What We Offer</b></p><ul><li>Creative freedom in menu development</li><li>Opportunity to build a standout concept in Muscat</li><li>Competitive salary + growth potential</li><li>Accomodation and food</li></ul><p><b>Apply With</b></p><p>CV + dish portfolio + short culinary statement</p><p>Job Type: Full-time</p><p>Pay: RO200.000 - RO300.000 per month</p><p>Application Question(s):</p><ul><li>Experience with working at fine dining restaurants</li><li>Experience of working in Gulf Nations, if so where and how long ?</li><li>Experience of working in Oman, if so where ?</li></ul><p>Experience:</p><ul><li>Restaurant/Hotel Kitchen: 8 years (Required)</li></ul><p>Language:</p><ul><li>English (Required)</li><li>Arabic (Preferred)</li><li>Hindi (Preferred)</li></ul><p>Work Location: In person</p>

Joseph's Classic Market

<p></p><div><p><b>Are you a hands-on culinary leader who takes pride in quality, consistency, and building a high-performing kitchen team</b><b>?</b></p><p>
Joseph&rsquo;s Classic Market is known for fresh, made-from-scratch prepared foods crafted daily with care. Our Executive Chef leads the heart of our Prepared Foods operation &mdash; ensuring every recipe is executed with precision, every standard is upheld, and every guest receives the quality they expect. From hot bar and grab-and-go to catering and seasonal menus, this role sets the tone for excellence in execution, food safety, and team performance.</p><p><b>
Growth &amp; Learning at Joseph&rsquo;s</b></p><p>
At Joseph&rsquo;s Classic Market, we believe in growing leaders from within. As Executive Chef, you&rsquo;ll have the opportunity to shape menus, develop culinary talent, and drive operational excellence. You&rsquo;ll expand your leadership skills in food cost control, labor management, production planning, and multi-department collaboration. Many of our leaders grow within the company, and we value those who bring both structure and creativity to their role.</p><p><b>
Key Responsibilities</b></p><ul><li><b>
Culinary Operations</b><ul><li>
Supervise daily production of all prepared foods including hot bar, grab-and-go, soups, salads, entrees, and catering</li><li>
Ensure all recipes are followed accurately and consistently, maintaining Joseph's quality standards</li><li>
Maintain proper portioning, ingredient prep, cooking times, and food presentation</li><li>
Schedule production to meet sales forecasts and peak traffic times</li><li>
Oversee special menus for holidays and events</li></ul></li><li><b>
Food Safety &amp; Sanitation</b><ul><li>
Enforce strict adherence to food safety regulations (e.g., ServSafe, HACCP, temperature logs)</li><li>
Maintain clean and organized prep areas, coolers, and storage areas</li><li>
Monitor and document hot/cold holding temperatures, cooling procedures, and shelf life</li><li>
Lead weekly deep-cleaning and sanitation schedules</li><li>
Prepare department for internal audits and health inspections</li></ul></li><li><b>
Inventory &amp; Cost Control</b><ul><li>
Order ingredients and supplies from approved vendors based on par levels and menu planning</li><li>
Maintain organized inventory systems for dry goods, fresh ingredients, and prepared items</li><li>
Track usage and minimize food waste through effective prep and repurposing plans</li><li>
Manage food cost targets and labor productivity</li><li>
Monitor catering supply inventory and coordinate with front-end teams</li></ul></li><li><b>
Team Leadership</b><ul><li>
Hire, train, and lead cooks, prep staff, and kitchen porters</li><li>
Provide ongoing coaching and feedback; conduct performance reviews</li><li>
Monitor department attendance and ensure associates adhere to scheduled shifts and company timekeeping policies, addressing any attendance or punctuality concerns promptly and consistently</li><li>
Follow up on performance or attendance issues with proper documentation and corrective action when necessary, including disciplinary action forms, notes to file, and Performance Improvement Plans (PIPs) to support accountability and improvement within the department</li><li>
Lead daily pre-shift huddles with culinary team</li><li>
Foster a culture of accountability, pride, and teamwork</li></ul></li><li><b>
Catering &amp; Guest Service</b><ul><li>
Oversee production and packaging of catering orders (corporate, events, holidays)</li><li>
Ensure accuracy, presentation, and on-time readiness of all catered food</li><li>
Respond to last-minute catering changes or high-volume demands professionally</li><li>
Support customer service team with product knowledge and cross-department coordination</li></ul></li><li><b>
Reporting &amp; Communication</b><ul><li>
Submit weekly production, waste, and labor reports to Store Manager</li><li>
Participate in department head meetings and seasonal menu planning</li><li>
Communicate clearly with deli, bakery, meat, and grocery teams for product planning</li><li>
Develop prep guides, batch logs, and training materials for new team members</li></ul></li></ul><p><b>
Qualifications</b></p><ul><li>
Minimum 3 years of leadership experience in culinary/kitchen environments (preferably in retail or catering)</li><li>
Culinary degree or food service certification preferred</li><li>
ServSafe or food safety certification or willingness to obtain</li><li>
Strong knowledge of food safety, kitchen operations, and recipe execution</li><li>
Bilingual English/Spanish required</li><li>
Ability to lift 50 lbs, stand for long hours, and work in hot/cold conditions</li><li>
Excellent communication, time management, and leadership skills</li><li>
Flexible availability including weekends, holidays, and evenings</li></ul><p><b>
Physical &amp; Work Environment</b></p><p>
This role operates primarily in a fast-paced kitchen and retail food environment. Work includes standing for extended periods, exposure to heat, refrigeration, wet floors, and heavy kitchen equipment. The schedule includes early mornings, evenings, weekends, and holidays. Frequent interaction with team members and department leaders is expected.</p><p><b>
Why Join Joseph's Classic Market?</b></p><p>
Joseph's Classic Market is known for its fresh, high-quality prepared foods made from scratch daily. As Executive Chef, you'll be part of a passionate team committed to tradition, taste, and excellence. We value your creativity, leadership, and dedication to bringing comfort and flavor to every guest experience.</p><p><b>
Benefits Include:</b></p><ul><li>
Positive Work Environment</li><li>
Competitive Pay</li><li>
Health, Dental and Vision Insurance</li><li>
401(k) Plan</li><li>
Paid Time Off &amp; Personal Days</li><li>
20% Employee Discount</li></ul><p><b>
We&rsquo;d love to tell you more.</b></p><p>
If you have questions about the role, growth opportunities, or what it&rsquo;s like to lead our Kitchen department, we encourage you to reach out. We&rsquo;re always happy to share more about how you can learn, grow, and thrive at Joseph&rsquo;s Classic Market.</p><p></p><p><br>
As part of our hiring process, we ask all candidates to complete a brief Predictive Index (PI) assessment. This helps us understand your strengths and how you may thrive within our team.</p><div>
You can complete the assessment here:</div><div>
https://assessment.predictiveindex.com/bo/76ZK/Chef</div><p></p><div><b><i><br>
Interview Process</i></b><br>
<i>At Joseph&rsquo;s Classic Market, we utilize </i><b><i>VidCruiter</i></b><i> as part of our interview process. This platform allows candidates to complete video interviews at their convenience, giving our hiring team the opportunity to better understand your experience and qualifications early in the process.</i></div><div></div><div><b><i><br>
Employment Eligibility</i></b><br>
<i>Joseph&rsquo;s Classic Market participates in </i><b><i>E-Verify</i></b><i> to confirm work authorization for all new employees. As part of the hiring process, employment eligibility will be verified through the U.S. Department of Homeland Security and the Social Security Administration.</i></div></div><p></p>

Black pearl

<div><div><h3 class="jobSectionHeader"><b>Job Information</b></h3>
<ul><div><p>Date Opened</p>
<div>04/10/2026
</div></div><div><p>Job Type</p>
<div>Full time
</div></div><div><p>Industry</p>
<div>Hospitality
</div></div><div><p>City</p>
<div>Doha
</div></div><div><p>Country</p>
<div>Qatar
</div></div><div><p>Zip/Postal Code</p>
<div>0
</div></div><div><p>Number of Positions</p>
<div>1
</div></div></ul></div><div><h3 class="jobSectionHeader"><b>Job Description</b></h3>
<div><p>A prestigious and forward-thinking cultural institution in Qatar is seeking a <b>Senior Executive Head Chef</b> to lead and elevate its culinary operations within a refined, culturally driven hospitality environment. The organization is dedicated to blending heritage with innovation, transforming cultural assets into immersive dining and lifestyle experiences that support commercial growth and global engagement.</p><p><br>
This is a unique opportunity to join a pioneering culinary team, shaping elevated food concepts, driving operational excellence, and delivering exceptional guest experiences across multiple venues and high-profile initiatives.</p><p><br>
The <b>Senior Executive Head Chef</b> will oversee the full spectrum of kitchen operations, including strategic menu development, culinary innovation, quality assurance, cost control, and team leadership. The role ensures the highest standards of food production, presentation, and consistency, while aligning with the organization&rsquo;s cultural vision and commercial objectives.</p><h3 class="jobSectionHeader"><b><br>
Key Responsibilities</b></h3><p><b><br>
Strategic Planning &amp; Execution</b></p><br>
<ul><li>
Collaborate with senior leadership to define and implement short- and mid-term culinary strategies aligned with organizational goals.<br>
</li><li>
Lead the planning, development, and execution of menu offerings across various outlets and concepts.<br>
</li><li>
Drive culinary innovation by creating menus that reflect cultural authenticity, guest preferences, and global trends.<br>
</li><li>
Conceptualize and promote seasonal menus, signature dining experiences, and special culinary events.<br>
</li><li>
Continuously review operational policies and procedures, identifying areas for improvement and implementing best practices.</li></ul><p><b><br>
Kitchen Operations &amp; Quality Excellence</b></p><br>
<ul><li>
Direct and oversee all kitchen operations, ensuring consistency in food preparation, presentation, and service standards.<br>
</li><li>
Enforce strict adherence to hygiene, food safety, and sanitation regulations.<br>
</li><li>
Conduct regular inspections of kitchen facilities, storage areas, and equipment.<br>
</li><li>
Implement effective food rotation, portion control, and waste management practices.<br>
</li><li>
Perform routine audits to ensure compliance with internal standards and regulatory requirements.</li></ul><p><b><br>
Cost Management &amp; Administration</b></p><br>
<ul><li>
Manage food costs through precise recipe engineering, portion control, and strategic sourcing.<br>
</li><li>
Maintain accurate inventory, pricing structures, and cost tracking systems.<br>
</li><li>
Oversee procurement processes, supplier negotiations, and stock management.<br>
</li><li>
Build strong supplier partnerships to ensure consistent quality and cost efficiency.<br>
</li><li>
Stay informed on industry trends, innovations, and emerging culinary practices.</li></ul><p><b><br>
Leadership &amp; Team Development</b></p><br>
<ul><li>
Lead, mentor, and inspire a high-performing culinary team, fostering a culture of excellence and accountability.<br>
</li><li>
Provide ongoing coaching, performance feedback, and professional development opportunities.<br>
</li><li>
Encourage innovation, collaboration, and knowledge sharing within the team.<br>
</li><li>
Ensure adherence to organizational policies, systems, and operational standards.</li></ul><div></div><h3 class="jobSectionHeader"><b><br>
Requirements</b></h3><br>
<ul><li>
Degree in Hospitality Management, Culinary Arts, or a related field.<br>
</li><li>
Proven experience as a Senior Executive Chef, Executive Chef, or equivalent senior leadership role in a premium or high-volume hospitality environment.<br>
</li><li>
Minimum of 6&ndash;8 years of experience in a Head Chef or senior culinary leadership capacity.<br>
</li><li>
Strong expertise in menu engineering, cost control, inventory management, and multi-outlet operations.<br>
</li><li>
Experience in culturally driven or concept-based dining environments is highly desirable.<br>
</li><li>
Proficiency in Microsoft Office applications and ERP systems.<br>
</li><li>
Excellent leadership, communication, and organizational skills.<br>
</li><li>
Willingness to relocate to Qatar.</li></ul><div><br>
To view other vacancies we have, please check our website (www.blackpearlconsult.com) and follow us on our social media accounts - LinkedIn / Facebook / Twitter / Instagram</div><div><br>
</div><div>
Disclaimer: Black Pearl will never ask for money or any form to charge our candidates just to process or consider their application for any of our available vacancies. If you happen to receive such request from any members of our staff or other individuals claiming to be part of Black Pearl, please do call our office at +9712 622 55 03 or drop us a message on our website.</div></div></div></div><p></p>

Senior Executive Head Chef- Qatar

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