assistant director of convention & events

chef de cuisine

chef de partie

concierge manager

executive sous chef

food & beverage manager Jobs in Kuwait City

food & beverage manager

executive chef

IHG Hotels & Resorts

<div><ul><li>Fosters positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.</li><li>In conjunction with the Executive Chef and outlet Managers plans activities, promotions, menu implementations according to the annual marketing plans.</li><li>Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on.</li><li>Guide Sous Chefs in decision making and judgment.</li><li>Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.</li><li>Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.</li><li>Assist the Executive Chef in compiling the annual marketing plans and budgets.</li><li>Ensure disciplinary and grievance procedures are adhered to.</li><li>Handle customers&rsquo; comments and complaints and take swift corrective action after consultation with the Executive Chef, Director of Food and Beverage and department head concerned.</li><li>Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.</li><li>Find ways to improve the efficiency of the operations which will benefit our clients.</li><li>Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre &ndash; determined quality standards.</li><li>Constantly strive to reduce energy consumption within the kitchens.</li><li>Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary action to correct any deviation from quality standards.</li><li>Conduct weekly equipment maintenance checks &amp; stewarding cleanliness issues &amp; follows up on deficiencies in a timely manner.</li><li>Plans, co-ordinates and supervises all menu implementations in a timely manner with recipes, photographs &amp; training.</li><li>Assists in the preparation and control of daily and weekly market lists.</li><li>Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.</li><li>Create and develop new dishes and recipes by keeping up with the latest market trends.</li><li>Constantly strive to improve kitchen operating procedures.</li><li>Relate guests' comments, positive or negative, to the Executive Chef and take corrective actions where necessary.</li><li>Be fully responsible for the labor budget of the kitchen department.</li><li>Propose and initiate when approved, new services and products for our guests.</li><li>Control manpower distribution throughout the kitchens, by overseeing the schedule of all sections and make adjustments when necessary.</li><li>Perform any other reasonable duties as required by the department head from time to time</li><li>Co-operate with the company to achieve compliance with FLS legislation</li><li>Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk</li><li>Read, understand, and implement the relevant sections of the FLS Policy</li><li>Sign the Employees' Declaration having read and understood the relevant sections of the FLS Policy</li><li>Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury</li><li>Not intentionally or recklessly interfering with anything provided in the interests of safety</li><li>Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on</li><li>Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor</li><li>Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines</li><li>Not undertake any activity which compromises their personal FLS, or the FLS of others</li><li>Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.</li></ul><p>
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.</p></div>

Executive Sous Chef

<div>
 <ul>
  <li>
   Fosters positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
  </li>
  <li>
   In conjunction with the Executive Chef and outlet Managers plans activities, promotions, menu implementations according to the annual marketing plans.
  </li>
  <li>
   Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on.
  </li>
  <li>
   Guide Sous Chefs in decision making and judgment.
  </li>
  <li>
   Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.
  </li>
  <li>
   Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
  </li>
  <li>
   Assist the Executive Chef in compiling the annual marketing plans and budgets.
  </li>
  <li>
   Ensure disciplinary and grievance procedures are adhered to.
  </li>
  <li>
   Handle customers&rsquo; comments and complaints and take swift corrective action after consultation with the Executive Chef, Director of Food and Beverage and department head concerned.
  </li>
  <li>
   Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
  </li>
  <li>
   Find ways to improve the efficiency of the operations which will benefit our clients.
  </li>
  <li>
   Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre &ndash; determined quality standards.
  </li>
  <li>
   Constantly strive to reduce energy consumption within the kitchens.
  </li>
  <li>
   Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary action to correct any deviation from quality standards.
  </li>
  <li>
   Conduct weekly equipment maintenance checks &amp; stewarding cleanliness issues &amp; follows up on deficiencies in a timely manner.
  </li>
  <li>
   Plans, co-ordinates and supervises all menu implementations in a timely manner with recipes, photographs &amp; training.
  </li>
  <li>
   Assists in the preparation and control of daily and weekly market lists.
  </li>
  <li>
   Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.
  </li>
  <li>
   Create and develop new dishes and recipes by keeping up with the latest market trends.
  </li>
  <li>
   Constantly strive to improve kitchen operating procedures.
  </li>
  <li>
   Relate guests' comments, positive or negative, to the Executive Chef and take corrective actions where necessary.
  </li>
  <li>
   Be fully responsible for the labor budget of the kitchen department.
  </li>
  <li>
   Propose and initiate when approved, new services and products for our guests.
  </li>
  <li>
   Control manpower distribution throughout the kitchens, by overseeing the schedule of all sections and make adjustments when necessary.
  </li>
  <li>
   Perform any other reasonable duties as required by the department head from time to time
  </li>
  <li>
   Co-operate with the company to achieve compliance with FLS legislation
  </li>
  <li>
   Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
  </li>
  <li>
   Read, understand, and implement the relevant sections of the FLS Policy
  </li>
  <li>
   Sign the Employees' Declaration having read and understood the relevant sections of the FLS Policy
  </li>
  <li>
   Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury
  </li>
  <li>
   Not intentionally or recklessly interfering with anything provided in the interests of safety
  </li>
  <li>
   Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on
  </li>
  <li>
   Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor
  </li>
  <li>
   Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines
  </li>
  <li>
   Not undertake any activity which compromises their personal FLS, or the FLS of others
  </li>
  <li>
   Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.
   <br/>
   <br/>
  </li>
 </ul>
 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>


Agthia

<div><h2 class="jobSectionHeader"><b>Professional Summary</b></h2><div>
We are seeking an accomplished <b>Head Chef</b> with deep expertise in <b>Modern Chinese cuisine</b>, specializing in refined, elevated Chinese dishes inspired by leading luxury culinary concepts such as Philippe Chow, Mr. Chow, Hakkasan, Hutong, and other contemporary Chinese fine dining brands.</div><div>
The ideal candidate is a master of traditional Chinese culinary techniques with the ability to reinterpret them into modern, premium dining experiences. This role requires exceptional creativity, precision, and consistency to deliver sophisticated dishes with bold, balanced flavors and world-class presentation standards.</div><div>
The Head Chef will be responsible for menu innovation, operational excellence, and maintaining the highest culinary standards aligned with a premium Chinese dining brand identity.</div><h2 class="jobSectionHeader"><b>
Key Responsibilities</b></h2><h3 class="jobSectionHeader"><b>
Culinary Leadership</b></h3><ul><li>
Lead and manage the full kitchen brigade with strong discipline and structure</li><li>
Ensure consistent execution of all menu items at premium fine dining standards</li><li>
Train, mentor, and develop culinary team members to enhance performance and skills</li><li>
Maintain a strong culture of excellence, hygiene, and kitchen efficiency</li></ul><h3 class="jobSectionHeader"><b>
Menu Development &amp; Innovation</b></h3><ul><li>
Design and develop modern Chinese menus aligned with luxury dining concepts</li><li>
Create signature dishes that reflect innovation while respecting traditional Chinese roots</li><li>
Continuously refine presentation, flavor balance, and plating aesthetics</li><li>
Collaborate with culinary leadership on seasonal and promotional menus</li></ul><h3 class="jobSectionHeader"><b>
Operational Excellence</b></h3><ul><li>
Ensure strict adherence to HACCP, food safety, and hygiene standards</li><li>
Manage kitchen workflow, station organization, and operational efficiency</li><li>
Control food costing, portioning, and waste reduction strategies</li><li>
Oversee inventory, supplier selection, and premium ingredient sourcing</li></ul></div>

Head Chef – Modern Chinese Cuisine (Premium Dining)

HUNDRED GROUP

<p>Position Overview</p><p>The <b>Head Chef</b> will be responsible for overseeing all kitchen operations, menu development, food safety compliance, and team leadership across multiple outlets. This role requires creativity, strong leadership, and the ability to maintain consistency and excellence in every dish served.</p><p>Qualifications &amp; Requirements</p><ul><li>Bachelor&rsquo;s degree in <b>Culinary Arts, Hospitality Management, or related field</b>.</li><li>Minimum <b>7&ndash;10 years of culinary experience</b>, with at least <b>3 years in a leadership role</b>.</li><li>Strong knowledge of <b>international cuisine, specialty coffee pairings, and bakery/pastry items</b>.</li><li>Proven ability to manage multi-branch operations.</li><li>Excellent leadership, communication, and organizational skills.</li><li>Food Safety &amp; Hygiene Certification (mandatory).</li><li>CIPS or equivalent knowledge of procurement (advantageous).</li><li>Willing to relocate to Doha</li></ul><p>Work Location: In person</p>

Head Chef for Specialty Coffee Shop & Restaurant

<div>
 <ul>
  <li>
   In conjunction with the Executive Pastry Chef and Director of Culinary plans activities, promotions and menu implementations according to the annual marketing plans.
  </li>
  <li>
   Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned.
  </li>
  <li>
   Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
  </li>
  <li>
   Assists the Executive Pasty Chef in compiling the annual marketing plans and budgets.
  </li>
  <li>
   Ensures disciplinary and grievance procedures are adhered to and followed.
  </li>
  <li>
   Be constantly aware of customers&rsquo; expectations, which are adhered to and followed.
  </li>
  <li>
   Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
  </li>
  <li>
   Find ways to improve the efficiency of the operations which will benefit our clients.
  </li>
  <li>
   Assist the Executive Pasty Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.
  </li>
  <li>
   Constantly strive to reduce energy consumption within the kitchen.
  </li>
  <li>
   Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards.
  </li>
  <li>
   Conduct weekly equipment maintenance checks and stewarding cleanliness issues &amp; follows up on deficiencies in a timely manner.
  </li>
  <li>
   Plans, coordinates and supervises all menu implementations in a timely manner with recipes, &amp; staff training.
  </li>
  <li>
   Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchen.
  </li>
  <li>
   Assist in the preparation and control of daily and weekly market lists.
  </li>
  <li>
   Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Pastry Chef.
  </li>
  <li>
   Prepare weekly work schedule for his subordinates.
  </li>
  <li>
   Create and develop new dishes and recipes by keeping up with the latest market trends.
  </li>
  <li>
   Constantly strive to improve kitchen-operating procedures.
  </li>
  <li>
   Relate guests&rsquo; comments, positive or negative, to the Executive Pastry Chef and take corrective actions where necessary.
  </li>
  <li>
   Be fully responsible for the labor budget of the kitchen department.
  </li>
  <li>
   Propose and initiate when approved, new services and products for our guests.
  </li>
  <li>
   Perform any other reasonable duties as required by the department head from time to time.
  </li>
  <li>
   Co-operate with the company to achieve compliance with FLS legislation
  </li>
  <li>
   Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
  </li>
  <li>
   Read, understand, and implement the relevant sections of the FLS Policy
   <br/>
   <br/>
  </li>
 </ul>
 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>


Head of Pastry Chef

Grand Hyatt

<div>
 <strong>
  Organization- Grand Hyatt Kuwait City
  <br/>
  <br/>
 </strong>
 <strong>
  Summary
  <br/>
  <br/>
 </strong>
 As a Commi Chef, you will be responsible to provide an excellent and consistent level of service to your customers.
 <br/>
 <br/>
 The Commis Chef is assigned to prepare consistent, high quality food products and ensure courteous, professional, efficient and flexible service that supports the outlet&rsquo;s operating concept and Hyatt International standards.
 <br/>
 <br/>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 An ideal candidate will possess:
 <br/>
 <br/>
 <ul>
  <li>
   1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards
  </li>
  <li>
   Basic Culinary skills
  </li>
  <li>
   Good hygiene knowledge
  </li>
 </ul>
</div>


Commis - Pastry/Bakery

Ramr

<p>The Commi Chef is the entry-level culinary position within RAMR Group Co.'s kitchen brigade, responsible for supporting the preparation, production, and service of food across all sections of the kitchen under the direct supervision of the Chef de Partie and Sous Chef.</p><p><i><b>Education</b></i></p><ul><li>A culinary diploma, certificate, or vocational qualification from a recognised culinary school or hospitality institution is preferred.</li><li>Candidates with strong practical kitchen experience in lieu of formal qualifications will be considered where their skills and attitude demonstrate the required standard.</li></ul><p><i><b>Experience</b></i></p><ul><li>2 years of professional kitchen experience.</li></ul><p>Job Type: Full-time</p><p>Work Location: In person</p><p>Work Location: In person</p>

Commi 1

Explore 35+ Executive chef in Kuwait City this May. Find roles across top companies and apply now to boost your career.

35 executive chef jobs In Kuwait City

Executive Sous Chef

Executive Sous Chef

Head Chef – Modern Chinese Cuisine (Premium Dining)

Head Chef for Specialty Coffee Shop & Restaurant

Head of Pastry Chef

Commis - Pastry/Bakery

Commi 1