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assistant manager- food safety & quality

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demi chef de partie - cold kitchen Jobs in Kuwait Jobs In Kuwait

demi chef de partie - cold kitchen

executive sous chef

Marriott International

<div>
 <strong>
  Additional Information
  <br/>
  <br/>
 </strong>
 <strong>
  Job Number
 </strong>
 25173798
 <br/>
 <br/>
 <strong>
  Job Category
 </strong>
 Food and Beverage &amp; Culinary
 <br/>
 <br/>
 <strong>
  Location
 </strong>
 Courtyard by Marriott Kuwait City, Al Shuhada Street, Kuwait City, Kuwait, Kuwait, 15463VIEW ON MAP
 <br/>
 <br/>
 <strong>
  Schedule
 </strong>
 Full Time
 <br/>
 <br/>
 <strong>
  Located Remotely?
 </strong>
 N
 <br/>
 <br/>
 <strong>
  Position Type
 </strong>
 Management
 <br/>
 <br/>
 <strong>
  Job Summary
  <br/>
  <br/>
 </strong>
 Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
 <br/>
 <br/>
 <strong>
  CANDIDATE PROFILE
  <br/>
  <br/>
 </strong>
 <strong>
  Education And Experience
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
   <br/>
   <br/>
  </li>
 </ul>
 OR
 <br/>
 <br/>
 <ul>
  <li>
   2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  CORE WORK ACTIVITIES
  <br/>
  <br/>
 </strong>
 <strong>
  Assisting in Leading Kitchen Operations for Property
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Provides direction for all day-to-day operations.
  </li>
  <li>
   Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
  </li>
  <li>
   Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  </li>
  <li>
   Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  </li>
  <li>
   Encourages and builds mutual trust, respect, and cooperation among team members.
  </li>
  <li>
   Serving as a role model to demonstrate appropriate behaviors.
  </li>
  <li>
   Ensures property policies are administered fairly and consistently.
  </li>
  <li>
   Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  </li>
  <li>
   Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  </li>
  <li>
   Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  </li>
  <li>
   Supervises and coordinates activities of cooks and workers engaged in food preparation.
  </li>
  <li>
   Demonstrate new cooking techniques and equipment to staff.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Setting and Maintaining Goals for Culinary Function and Activities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Develops and implements guidelines and control procedures for purchasing and receiving areas.
  </li>
  <li>
   Establishes goals including performance goals, budget goals, team goals, etc.
  </li>
  <li>
   Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
  </li>
  <li>
   Manages department controllable expenses including food cost, supplies, uniforms and equipment.
  </li>
  <li>
   Participates in the budgeting process for areas of responsibility.
  </li>
  <li>
   Knows and implements the brand's safety standards.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Ensuring Culinary Standards And Responsibilities Are Met
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Provides direction for menu development.
  </li>
  <li>
   Monitors the quality of raw and cooked food products to ensure that standards are met.
  </li>
  <li>
   Determines how food should be presented, and create decorative food displays.
  </li>
  <li>
   Recognizes superior quality products, presentations and flavor.
  </li>
  <li>
   Ensures compliance with food handling and sanitation standards.
  </li>
  <li>
   Follows proper handling and right temperature of all food products.
  </li>
  <li>
   Ensures employees maintain required food handling and sanitation certifications.
  </li>
  <li>
   Maintains purchasing, receiving and food storage standards.
  </li>
  <li>
   Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Ensuring Exceptional Customer Service
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
  </li>
  <li>
   Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  </li>
  <li>
   Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  </li>
  <li>
   Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
  </li>
  <li>
   Interacts with guests to obtain feedback on product quality and service levels.
  </li>
  <li>
   Responds to and handles guest problems and complaints.
  </li>
  <li>
   Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
  </li>
  <li>
   Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Managing and Conducting Human Resource Activities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  </li>
  <li>
   Ensures employees are treated fairly and equitably.
  </li>
  <li>
   Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
  </li>
  <li>
   Administers the performance appraisal process for direct report managers.
  </li>
  <li>
   Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
  </li>
  <li>
   Observes service behaviors of employees and provides feedback to individuals and or managers.
  </li>
  <li>
   Manages employee progressive discipline procedures for areas of responsibility.
  </li>
  <li>
   Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Additional Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  </li>
  <li>
   Analyzes information and evaluating results to choose the best solution and solve problems.
   <br/>
   <br/>
  </li>
 </ul>
 <em>
  At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
  <br/>
  <br/>
 </em>
 At Courtyard, we&rsquo;re passionate about better serving the needs of travelers everywhere. It&rsquo;s what inspired us to create the first hotel designed specifically for business travelers, and it&rsquo;s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We&rsquo;re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve &ndash; all while having fun.
 <br/>
 <br/>
 In joining Courtyard, you join a portfolio of brands with Marriott International.
 <strong>
  Be
 </strong>
 where you can do your best work,
 <strong>
  begin
 </strong>
 your purpose,
 <strong>
  belong
 </strong>
 to an amazing global team, and
 <strong>
  become
 </strong>
 the best version of you.
</div>


Executive Sous Chef

<div><b>Additional Information</b><br>
<b>Job Number</b>25173798<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Courtyard by Marriott Kuwait City, Al Shuhada Street, Kuwait City, Kuwait, Kuwait, 15463<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<p></p><div><div><br>
<p><b>JOB SUMMARY</b></p><p><br>
</p><p>Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Assisting in Leading Kitchen Operations for Property</b></p>
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul><p><br>
</p><p><b>Setting and Maintaining Goals for Culinary Function and Activities</b></p>
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul><p><br>
</p><p><b>Ensuring Culinary Standards and Responsibilities are Met</b></p>
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul><p><br>
</p><p><b>Managing and Conducting Human Resource Activities</b></p>
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul><p><br>
</p><p><b>Additional Responsibilities</b></p>
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul></div><p></p><div><br>
</div><p><i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i></p><p></p><p>
At Courtyard, we&rsquo;re passionate about better serving the needs of travelers everywhere. It&rsquo;s what inspired us to create the first hotel designed specifically for business travelers, and it&rsquo;s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We&rsquo;re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve &ndash; all while having fun.<br>
<br>
<br>
</p><div>In joining Courtyard, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</div></div></div><p></p>

Grand Hyatt Kuwait City

<div><div><p>Summary</p><div><p>
As a Sous Chef, you will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.</p><br>
<p>
The Sous Chef is responsible to assist the Chef de Cuisinein managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.</p></div></div><p></p><div><p><br>
Qualifications</p><div><p>
A potential candidate should ideally have:</p>
<ul>
<li>Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards and specifically Banquets experience.</li>
<li>Preferably with experience in luxury international brands.</li>
<li>Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.</li>
<li>Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</li></ul></div></div></div>

SOUS CHEF

<div><div><p>Summary</p><div><p>
As a Sous Chef, you will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.</p><br>
<p>
The Sous Chef is responsible to assist the Executive Pastry Chef in managing Pastry kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.</p></div></div><p></p><div><p><br>
Qualifications</p><div><p>
A potential candidate should ideally have:</p>
<ul>
<li>Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards and specifically Pastry experience.</li>
<li>Preferably with experience in luxury international brands.</li>
<li>Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.</li>
<li>Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</li></ul></div></div></div>

SOUS CHEF - PASTRY

<div><div><p>Summary</p><div><p>
As a Commi Chef, you will be responsible to provide an excellent and consistent level of service to your customers.</p><br>
<p></p><p>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.</p></div></div><div><p>
Qualifications</p><div><p>
An ideal candidate will possess:</p>
<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></div></div><p></p>

COMMIS - PASTRY/BAKERY

Ministère des Affaires étrangères français

<div>
 Description synth&eacute;tique du poste
 <br/>
 <br/>
 Vous participez aux missions g&eacute;n&eacute;rales d&rsquo;une UMIFRE : production de nouveaux savoirs, d&rsquo;observations et d&rsquo;analyses en sciences humaines et sociales, &eacute;changes entre chercheurs fran&ccedil;ais et locaux, formation des jeunes chercheurs, internationalisation de la recherche fran&ccedil;aise, contribution au d&eacute;bat d&rsquo;id&eacute;e. Plac&eacute; sous l&rsquo;autorit&eacute; de l&rsquo;Ambassadeur/Ambassadrice, vous dirigerez un Institut Fran&ccedil;ais de Recherche en sciences humaines et sociales &agrave; l&rsquo;&eacute;tranger (UMIFRE) &agrave; vocation r&eacute;gionale. Vous d&eacute;finirez et animerez la politique scientifique de l&rsquo;UMIFRE et coordonnerez l&rsquo;&eacute;laboration et la mise en &oelig;uvre de projets de recherche en arch&eacute;ologie et SHS, en lien avec le conseil scientifique. Vous contribuez ainsi &agrave; l&rsquo;action diplomatique de la France. L&rsquo;institut est plac&eacute; sous la tutelle du minist&egrave;re de l&rsquo;Europe et des Affaires &eacute;trang&egrave;res (MEAE), du Minist&egrave;re de l&rsquo;Enseignement Sup&eacute;rieur et de la Recherche (MESR) et du CNRS et travaille en lien avec les ambassades de France de la zone.
 <br/>
 <br/>
 Activit&eacute;s principales
 <br/>
 <br/>
 Vous mettez en &oelig;uvre les grandes missions d&rsquo;une UMIFRE : production de nouveaux savoirs, d&rsquo;observations et d&rsquo;analyses, &eacute;changes entre chercheurs fran&ccedil;ais et locaux, formation de la jeune recherche, internationalisation de la recherche fran&ccedil;aise, contribution au d&eacute;bat d&rsquo;id&eacute;e. Vous &eacute;laborez et mettez en &oelig;uvre le projet scientifique pluriannuel de l&rsquo;&eacute;tablissement en accord avec les orientations du conseil scientifique. Vous impulsez une recherche scientifique sur projets (ANR, PCRD, autres bailleurs). Vous coordonnez des programmes de recherche pour lesquels la qu&ecirc;te de financements ext&eacute;rieurs est essentielle (ANR, programmes europ&eacute;ens, Aliph&hellip;) Vous encadrez une &eacute;quipe de recherche r&eacute;partie sur plusieurs sites (Kowe&iuml;t, Oman, EAU) et assurer la promotion de l&rsquo;interdisciplinarit&eacute;. Vous d&eacute;veloppez des partenariats locaux, r&eacute;gionaux et internationaux, incluant le r&eacute;seau des UMIFRE, dans le cadre de programmes de recherche et d&rsquo;&eacute;v&eacute;nements scientifiques (colloques, workshops). Vous accompagnez le d&eacute;veloppement et la structuration des partenariats entre les universit&eacute;s fran&ccedil;aises et locales. Vous &eacute;tablissez d'&eacute;troites relations avec les r&eacute;seaux professionnels et les autorit&eacute;s du pays afin de promouvoir l'&eacute;tablissement. Vous contribuez &agrave; la formation et &agrave; l&rsquo;encadrement des jeunes chercheurs (M/D/post-doctorat) via le suivi de leur parcours, l&rsquo;animation des s&eacute;minaires et ateliers de recherche. Vous administrez l&rsquo;&eacute;tablissement : vous &ecirc;tes ordonnateur/-trice des d&eacute;penses d&rsquo;un &eacute;tablissement &agrave; autonomie financi&egrave;re (EAF) et responsable de l&rsquo;&eacute;laboration et de l&rsquo;ex&eacute;cution du budget qui repose des subventions du MEAE et du CNRS et sur d&rsquo;&eacute;ventuels financements compl&eacute;mentaires. Vous g&eacute;rez les risques. Vous entretenez une relation suivie et coop&eacute;rative avec les services de l&rsquo;Ambassade de France au Kowe&iuml;t et des ambassades des pays de la r&eacute;gion, ainsi que les services centraux du MEAE et du CNRS. Vous menez &agrave; bien la politique de valorisation (colloque, s&eacute;minaire, pr&eacute;sentation d&rsquo;ouvrages) et la politique &eacute;ditoriale, des livres et vous veillez &agrave; une bonne communication. Vous organisez des &eacute;v&eacute;nements et des manifestations &agrave; cette fin.
 <br/>
 <br/>
 Dipl&ocirc;mes ou exp&eacute;rience professionnelle recommand&eacute;e pour exercer les fonctions
 <br/>
 <br/>
 Titulaire d&rsquo;un doctorat d&rsquo;un &eacute;tablissement d&rsquo;enseignement sup&eacute;rieur fran&ccedil;ais ou d&rsquo;un autre pays de l&rsquo;UE. HDR souhait&eacute;e. Ma&icirc;trise orale et &eacute;crite de l&rsquo;anglais indispensable, arabe vivement recommand&eacute;. La connaissance ou la maitrise d'une langue locale constituerait un atout, la connaissance de la r&eacute;gion &eacute;galement.
</div>


Directeur d'établissement de recherche (F/H) - Centre français de recherche de la Péninsule arabique (CEFREPA) - Koweït

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

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