pastry chef

restaurant manager

chef de cuisine

chef de partie

chef de partie -bbq

executive sous 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>
 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>

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.</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>

HUNDRED GROUP

Position OverviewThe Sous Chef will act as the second-in-command in the kitchen, assisting the Head Chef in managing daily operations, supervising staff, and ensuring food quality and safety standards are met across all outlets. This role requires strong leadership, organizational skills, and the ability to thrive in a fast-paced environment.Qualifications &amp; Requirements<ul><li>Bachelor&rsquo;s degree in Culinary Arts, Hospitality Management, or related field.</li><li>Minimum 5&ndash;7 years of culinary experience, with at least 2 years in a supervisory role.</li><li>Strong knowledge of international cuisine, bakery/pastry items, and specialty coffee pairings.</li><li>Excellent leadership and communication skills.</li><li>Food Safety &amp; Hygiene Certification (mandatory).</li><li>Ability to manage multi-branch operations and coordinate with cross-functional teams.</li></ul>Job Types: Full-time, PermanentAbility to commute/relocate:<ul><li>Kuwait City: Reliably commute or planning to relocate before starting work (Required)</li></ul>Work Location: In person

Sous Chef

Kharafi Global

We are looking for a talented and passionate Chef de Partie (Indian Cuisine) to join our culinary team. We pride ourselves on delivering a high-standard dining experience and are seeking a professional who shares our commitment to excellence.What You Will Do:<ul><li>Execute Excellence: Prepare high-quality Indian dishes, including expertise in tandoor, curries, and regional specialties.</li><li>Maintain Standards: Ensure consistency in taste, presentation, and portion control for every plate.</li><li>Collaborate: Work closely with the Sous Chef and Executive Chef to refine and elevate menu offerings.</li><li>Safety First: Maintain the highest standards of food hygiene, safety (HACCP), and kitchen cleanliness.</li><li>Manage: Oversee station inventory and actively work to minimize food waste.</li></ul>What We Are Looking For:<ul><li>Proven experience as a CDP specializing in Morden Indian cuisine.</li><li>Strong knowledge of spice blending and traditional cooking techniques.</li><li>A professional attitude with the ability to thrive in a fast-paced, high-standard kitchen.</li><li>Excellent teamwork and communication skills.</li></ul>What We Offer:<ul><li>A professional, &quot;fine and casual&quot; dining work environment.</li><li>Competitive salary package.</li><li>Company-provided housing provided if needed </li></ul>Work Location: In person

Chef de Partie – Indian Cuisine

Home Cloud Kitchen & Catering Services

Job Title: Head Chef / Kitchen Supervisor / Cloud Kitchen Head ChefJob SummaryWe are looking for an experienced and driven Head Chef / Kitchen Supervisor to lead our cloud kitchen operations in Kuwait City. This is an exciting opportunity to manage a fast-paced kitchen focused on delivery-based dining, menu innovation, and consistent food quality.You will oversee daily kitchen operations, manage staff, and ensure high standards in food preparation, hygiene, and efficiency. If you are passionate about food, leadership, and operational excellence, this role offers strong growth potential in a modern food service environment.About the CompanyHome Cloud Kitchen &amp; Catering Services is a growing food service company specializing in cloud kitchen operations, delivery-based dining, and catering solutions. We focus on delivering high-quality meals through efficient kitchen systems and innovative food concepts.Why Work With Us<ul><li>Competitive salary with growth opportunities</li><li>Leadership role in a modern cloud kitchen environment</li><li>Opportunity to manage and build a kitchen team</li><li>Exposure to innovative food concepts and delivery operations</li><li>Supportive and structured work environment</li></ul>Key Responsibilities<ul><li>Oversee daily kitchen operations and food production</li><li>Supervise and manage kitchen staff, including scheduling and training</li><li>Ensure food quality, consistency, and presentation standards</li><li>Maintain hygiene and food safety standards in compliance with regulations</li><li>Manage inventory, stock levels, and kitchen supplies</li><li>Develop and update menus based on customer demand and trends</li><li>Monitor food costs and minimize waste</li><li>Coordinate with operations and delivery teams for efficient service</li><li>Ensure timely preparation and dispatch of orders</li></ul>Requirements<ul><li>3&ndash;5 years of experience as a Head Chef, Sous Chef, or Kitchen Supervisor</li><li>Strong knowledge of kitchen operations and food safety standards</li><li>Leadership and team management skills</li><li>Ability to work in a fast-paced, high-volume kitchen environment</li><li>Experience in cloud kitchens or delivery-based kitchens is an advantage</li><li>Good organizational and communication skills</li></ul>Preferred Skills<ul><li>Experience in menu planning and cost control</li><li>Knowledge of multiple cuisines or fusion concepts</li><li>Familiarity with kitchen management systems</li></ul>Work Schedule<ul><li>Schedule: Full-time, 6 days per week</li><li>Location: On-site in Kuwait City, Kuwait</li></ul>How to ApplyIf you are a motivated culinary professional with leadership experience and a passion for delivering high-quality food, apply now by submitting your CV for immediate consideration.Job Type: Full-timePay: KD500.000 - KD900.000 per monthWork Location: In person

Head Chef / Kitchen Supervisor

Celebrity Cruises

<div>
 
 
 Key Responsibilities:
 
 
 <ul>
 <li>
 Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
 </li>
 <li>
 Must have excellent food knowledge and a full understanding of culinary terms.
 </li>
 <li>
 Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
 </li>
 <li>
 Must be proficient in completing tasks, work efficiently and productively.
 </li>
 <li>
 Must be able to work in any section of a kitchen.
 </li>
 <li>
 Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
 </li>
 <li>
 Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
 </li>
 <li>
 Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
 </li>
 <li>
 Control production levels and recommend ideas for improvements and better cost controlling.
 </li>
 <li>
 Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
 </li>
 <li>
 Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
 </li>
 <li>
 Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
 </li>
 <li>
 Ensures that the HACCP program is carried out correctly.
 </li>
 <li>
 Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
 </li>
 <li>
 Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
 </li>
 </ul>
 
 
 
 
 
 
 Qualifications and Skills
 
 
 
 <ul>
 <li>
 A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and interpersonal skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
</div>

Chef De Partie

Grand Hyatt

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

Explore 45+ Executive sous chef in Kuwait City this May. Find roles across top companies and apply now to boost your career.

45 executive sous chef jobs In Kuwait City

Executive Sous Chef

Executive Sous Chef

Sous Chef

Chef de Partie – Indian Cuisine

Head Chef / Kitchen Supervisor

Chef De Partie

Chef De Cuisine - Banquets