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executive chef

BN Catering

Job Title: Executive ChefJob SummaryThe Executive Chef is responsible for managing all kitchen operations, ensuring menu excellence, food quality, consistency, and cost efficiency. He/she leads the culinary team, maintains hygiene and safety standards, and ensures customer satisfaction through innovative menus and exceptional food presentation.Key ResponsibilitiesMenu &amp; Food Quality<ul><li>Develop creative menus and ensure consistent food quality and presentation</li><li>Plan daily specials and seasonal menu changes</li><li>Standardize recipes and portion sizes across all operations</li><li>Monitor food preparation to ensure taste, quality, and freshness</li></ul>Kitchen Management<ul><li>Manage all kitchen operations including planning, preparation, and cooking</li><li>Coordinate with purchasing team for high-quality and cost-effective ingredients</li><li>Maintain kitchen equipment and oversee regular maintenance</li><li>Control kitchen expenses, food cost, and wastage</li></ul>Team Leadership<ul><li>Train, supervise, and develop kitchen staff</li><li>Allocate duties and ensure productivity across all shifts</li><li>Conduct regular performance evaluation and staff meetings</li><li>Maintain strong communication between service and kitchen teams</li></ul>Safety &amp; Compliance<ul><li>Ensure compliance with HACCP, food hygiene, and safety policies</li><li>Maintain cleanliness, organization, and sanitation across all kitchen areas</li><li>Apply strict standards of personal and staff hygiene</li></ul>Required Skills &amp; Experience<ul><li>Proven experience as Executive Chef or Head Chef</li><li>Strong knowledge of modern culinary techniques and menu development</li><li>Excellent leadership and time-management skills</li><li>Ability to control food cost and manage kitchen budgets</li><li>Expertise in food safety standards</li></ul>Education &amp; Qualifications<ul><li>Degree/Diploma in Culinary Arts or equivalent</li><li>Food Safety &amp; HACCP certification preferred</li></ul>Personal Attributes<ul><li>Creative, detail-oriented, and quality-driven</li><li>Good communication and problem-solving skills</li><li>Ability to work under pressure</li></ul>Job Type: Full-timePay: From KD800.000 per monthWork Location: Remote

Executive chef

Millennium Central Kuwait Downtown

<div>As an Executive Sous Chef, you will play a pivotal role in supporting the Executive Chef in overseeing kitchen operations and maintaining culinary excellence. Your responsibilities include supervising the kitchen team, assisting in menu development, and ensuring the highest standards of food quality and presentation.
Key Job Responsibilities:<ul>
<li>
Assist the Executive Chef in leading and managing the culinary team.</li>
<li>Collaborate with the Executive Chef in menu planning and development.</li>
<li>Ensure strict adherence to food safety, sanitation, and hygiene standards.</li>
<li>Assist in managing kitchen budgets, food costs, and inventory control.</li>
<li>Maintain culinary policies, procedures, and quality standards.</li>
<li>Promote a culture of excellence in culinary techniques and craftsmanship.</li>
<li>Train and develop the kitchen team, fostering continuous improvement.</li>
<li>Participate in maintaining a clean, organized, and efficient kitchen.</li>
<li>Support the Executive Chef in kitchen operations during service hours.</li>
<li>Assist in adapting recipes to meet dietary and cultural preferences.</li>
<li>Stay updated on culinary trends, techniques, and emerging ingredients.</li>
<li>Contribute to special culinary events, promotions, and guest interactions.</li>
<li>Collaborate with other departments to meet banquet and event culinary needs.</li>
<li>Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation.</li>
<li>Adhere to the company&rsquo;s environmental, health, and safety procedures and policies.</li></ul></div>

Executive Sous Chef

RTC-1 Employment Services

The Role
 Position Title: R&D Brand Executive Chef - Italian Cuisine Employment Type: Full Time Salary: Up to 2.4K KWD all-inclusive depending on experience and qualifications Benefits: Private medical insurance and annual flight ticket for family and 3 months of accommodation will be provided for selected overseas candidate Job Location: Kuwait City, Kuwait About the Client: A well-known restaurant group of unique concepts, continuously expanding in the GCC and headquartered in Kuwait City, Kuwait. Job Description: • Lead recipe development, menu innovation, and culinary R&D across all brands. • Oversee food costing, ingredient sourcing, testing, and kitchen equipment evaluation. • Support new product launches, kitchen design, and operational improvements. • Train and guide chefs while ensuring food safety and regulatory compliance.
 
Requirements
 <ul>
<li>Bachelor’s degree in Culinary Arts or relevant field • At least 5 years GCC experience in similar role from an Italian cuisine restaurant • Overseas candidates with GCC experience are welcome to apply; joining ticket and visa will be borne by the company</li>
</ul>
About the company
 RTC-1 Employment Services is a licensed recruitment firm based in Dubai, UAE. Our team has been in the market since 2004 and we are supporting various industries with their staffing needs across the Middle East and Africa.

R&D Brand Executive Chef - Italian Cuisine

Agthia

<div><h3 class="jobSectionHeader">Description</h3><div>
We are seeking an accomplished Head Chef with extensive experience in premium Japanese and Pan-Asian dining, specializing in menus inspired by Zuma, Novikov Asian, and White Robata. The ideal candidate is innovative and creative, capable of delivering a refined dining experience that fuses Japanese tradition with modern flair, with experience in both menu creation and preopening of premium concepts.</div><h3 class="jobSectionHeader">
Responsibilities</h3><ul><li>
Menu Expertise: Sushi, sashimi, robata grill, tempura, dim sum, and contemporary sharing plates.</li><li>
Robata Expertise: Precision grilling of premium meats, seafood, and vegetables.</li><li>
Leadership: Leading multicultural kitchen teams, mentoring chefs, and maintaining high standards.</li><li>
Operations: Food costing, supplier management, inventory management, HACCP, and workflow efficiency.</li><li>
Quality &amp; Creativity: Consistency in presentation, flavor, and brand alignment.</li><li>
Guest Experience: Delivering signature dishes that enhance brand reputation and loyalty.</li></ul><h3 class="jobSectionHeader">
Requirements</h3><ul><li>
10- 15 years of experience as a Head Chef in a reputable establishment with 5&acirc;&#128;&#147;7 years in senior leadership roles</li><li>
Expertise in sushi, sashimi, and Japanese cuisine techniques.</li><li>
Strong knowledge of food costing, supplier management, and inventory management.</li><li>
Proficient in HACCP standards and kitchen safety practices.</li><li>
Excellent leadership and mentoring skills.</li><li>
Creative and passionate about culinary trends.</li><li>
Experience with high-end Japanese/Pan-Asian restaurants like Zuma, Novikov, ROKA, Nobu, Nozomi, Soy Tokyo, Bushido by Buddha-Bar, Katana Torii, or similar brands are preferred.</li></ul></div>

Head Chef - Japanese Cuisine

Hilton

<div>Sous Chef - Outdoor Catering
A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs. 
 
 
What will I be doing? 
A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Manage all aspects of the kitchen including operational, quality and administrative functions</li>
<li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure foods are of good quality and stored correctly</li>
<li>Contribute to menu creation by responding and incorporating Guest feedback</li>
<li>Ensure the consistent production of high quality food through all hotel food outlets</li>
<li>Manage customer relations when necessary, in the absence of the Executive Chef</li>
<li>Ensure resources support the business needs through the effective management of working rotations</li>
<li>Support brand standards through the training and assessment of the Team</li>
<li>Manage the kitchen brigade effectively to ensure a well-organized, motivated Team</li>
<li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Be environmentally aware</li>
</ul>What are we looking for? 
A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul>
<li>Relevant qualifications for this role</li>
<li>Excellent planning and organizing skills</li>
<li>Ability multi-task and meet deadlines</li>
<li>Strong supervisory skills</li>
<li>A current, valid, and relevant trade qualification (proof may be required)</li>
<li>A creative approach to the production of food</li>
<li>Positive attitude</li>
<li>Good communication skills</li>
<li>Ability to work under pressure</li>
<li>Ability to work on own or in teams</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>Previous kitchen experience in similar role</li>
<li>Passion for producing high quality food</li>
<li>Knowledge of current food trends</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Sous Chef - Outdoor Catering

Holiday Inn

<div>DEMI CHEF DE PARTIE &ndash; JAPANESE CUISINE ROLE OVERVIEW

We are looking for a skilled Demi Chef de Partie specializing in Japanese cuisine to join our culinary team. The ideal candidate will have hands-on experience in authentic Japanese dishes including sushi, sashimi, tempura, teppanyaki, ramen, donburi, robata, and modern Japanese fusion. The role requires precision, creativity, and strong attention to detail to deliver exceptional dining experiences.
KEY RESPONSIBILITIES (Day-to-Day)

Food Production &amp; Quality

Prepare and execute high-quality Japanese dishes according to recipes, standards, and presentation guidelines.

Assist in sushi preparation: cutting fish, rice preparation, rolling maki, nigiri, and specialty rolls.

Work on hot, cold, and sushi sections as required.

Ensure consistency in taste, texture, portioning, and plating.

Support menu engineering and contribute new Japanese dishes for specials and promotions.

Kitchen Operations

Maintain mise en place at all times for an efficient service flow.

Properly handle and store seafood according to HACCP &amp; hotel food safety guidelines.

Monitor stock rotation and report shortages to Chef de Partie.

Maintain cleanliness and organization of workstation.

Teamwork &amp; Communication

Assist Chef de Partie and Sous Chef during peak operations.

Guide and support Commis I/II in Japanese culinary techniques.

Maintain good communication within the kitchen team and service staff.

Compliance &amp; Safety

Follow all hygiene, sanitation, and safety standards.

Ensure adherence to HACCP, allergy guidelines, and internal kitchen SOPs.

Take responsibility for equipment handling and reporting maintenance issues.
WHAT WE NEED FROM YOU

Minimum 2&ndash;3 years of experience as Commis I or Demi CDP in Japanese restaurant / sushi bar / 5-star hotel.

Strong skills in sushi preparation, seafood handling, and Japanese flavor profiles.

Knowledge of Japanese cooking techniques: sushi, sashimi, tempura, teppanyaki, ramen, robata, yakitori, donburi.

Ability to work in a fast-paced environment with exceptional attention to detail.

Physically fit to handle long hours in a hot kitchen environment.

Positive attitude, strong teamwork, and willingness to learn.
WHAT WE OFFER

Competitive salary &amp; service charge.

Fully furnished accommodation or housing allowance (as per company policy).

Duty meals, transportation, and medical insurance.

Career growth opportunities within IHG.

Multicultural working environment and world-class culinary team.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

DEMI CHEF DE PARTIE – JAPANESE CUISINE

<div>Demi Chef de Partie
A Demi Chef de Partie is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while assisting with food cost controls. 
 
 
What will I be doing? 
As a Demi Chef de Partie, you will be responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Demi Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul>
<li>Prepare and present high quality dishes within company guidelines</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure food stuffs are of a good quality and stored correctly</li>
<li>Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Awareness departmental targets and strive to achieve them as part of the team</li>
<li>Be environmentally aware</li></ul>
What are we looking for? 
A Demi Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow::<ul>
<li>NVQ Level 2</li>
<li>Basic Food Hygiene Certificate</li>
<li>Positive attitude</li>
<li>Good communication skills</li>
<li>Ability to work under pressure</li>
<li>Ability to work on own or in teams</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>NVQ Level 3</li>
<li>Previous kitchen experience in similar role</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Demi Chef de Partie

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