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chef de partie-cold kitchen

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all day dinning sous chef

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head chef hot cold kitchen

The Bakery

Job Requirements:* Minimum 5 years of professional experience in hot and cold kitchen operations.* Strong knowledge of hot and cold kitchen techniques, ingredients, and equipment.* Experience in high-volume production, catering, or central kitchen operations is a plus.* Excellent leadership and team management skills.* Knowledge of food costing, portion control, and wastage reduction.* Familiarity with kitchen operations systems and workflow management.* Strong understanding of food safety, hygiene, and HACCP standards.* Ability to train, coach, and develop kitchen staff.* Highly organized with strong time-management skills.* Flexible to work long hours, weekends, and holidays when required.* Good communication skills; knowledge of Arabic is an advantage.* Physically fit to handle the demands of a fast-paced central kitchen environment.Job Type: Full-timeLocation:<ul><li>Kuwait City (Required)</li></ul>

Head Chef (Hot & Cold Kitchen)

RTC-1 Employment Services

The Role
 Position Title: Head Chef Employment Type: Full Time Salary: up to 1K KWD all-inclusive depending on experience and qualifications Job Location: Kuwait About the Client: A refined dining brand offering traditional Kuwaiti dishes under a well-known restaurant group of unique concepts continuously expanding in GCC. Job Description: - Lead kitchen team in preparing authentic upscale Kuwaiti cuisine. - Plan menus, develop recipes, and maintain quality standards. - Manage inventory, purchasing, and control food costs. - Ensure smooth kitchen operations with strong leadership and communication.
 
Requirements
 Qualifications: - 40 years old and below - Must have a Bachelor’s degree in Culinary Arts or any related field - Minimum 5 years of experience in a senior Back of House (BOH) role - Expertise in Kuwaiti cuisine within an upscale, standalone restaurant is a must
 
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.

Head Chef

Key roles and responsibilities:Sous Chef is primarily responsible for overseeing the operation of a kitchen in accordance with company policy and by following standard operating procedures. Full coordination with other staff in the kitchen, who prepares most of the orders to ensure good quality in a timely manner. Everything that goes out of the kitchen is the responsibility of the Head Chef; therefore, it is essential for the person with this job to be able to always maintain complete control of the kitchen.DUTIES &amp; RESPONSIBILITIES: &middot; Determine production schedules and staff requirements necessary to ensure timely delivery of services.&middot; Estimate amounts and costs of required supplies, such as food and ingredients for quality.&middot; Order or requisition food and maintain an inventory of food and supplies needed to ensure efficient operations.&middot; Check the quality of raw and cooked food products to ensure that standards are met.&middot; Check the quantity and quality of received products.&middot; Arrange for equipment purchases and repairs.&middot; Monitor sanitation practices to ensure that employees follow standards and regulations.&middot; Arrange for equipment purchases and repairs.&middot; Supervise and coordinate activities of cooks and workers engaged in food preparation.&middot; Record production and operational data on specified forms.&middot; Direct and coordinate food or beverage preparation.&middot; Maintain production or work records.&middot; Modify work procedures or processes to meet timelines.&middot; Estimate materials or labor requirements and determine the food and beverage costs.&middot; Inspect supplies, equipment, and work areas for cleanliness and functionality for regulatory compliance and its standards.&middot; Oversee work progress to verify safety or conformance to standards.&middot; Determine production schedules and staff requirements necessary to ensure timely delivery of services.&middot; Supervise and coordinate activities of cooks and workers engaged in food preparation.&middot; Analyze recipes to assign prices to menu items, based on food, labor and overhead costs.&middot; Plan, direct and supervise the food preparation and cooking activities of staff.&middot; Prepare and cook foods of all types, either on a regular basis or as required.&middot; Monitor sanitation practices to ensure that employees follow standards and regulations.&middot; Full monitoring and instruction in food preparation, cooking and packing.Supervisory Responsibilities&middot; Train, supervise, counsel and discipline all employees in the department.&middot; Ensure all services to members are conducted in a highly professional and efficient manner.&middot; Resolve or assist workers to resolve work problems&middot; Investigate any complaints from restaurant&middot; Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.Job Type: Full-timeLocation:<ul><li>Kuwait City (Required)</li></ul>

Sous Chef Hot Kitchen

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 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.
 
 
 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.
 
 
 
 Qualifications
 
 
 
 A potential candidate should ideally have:
 
 
 <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>

Sous Chef

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 MEI LI is a specialty restaurant that celebrates contemporary Chinese cuisine rooted in tradition. Integrating China&rsquo;s rich heritage and culture with modern elements and an experiential flair, Mei Li stands out for its approachable and engaging appeal.
 
 
 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.
 
 
 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.
 
 
 
 Qualifications
 
 
 
 A potential candidate should ideally have:
 
 
 <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 pan-Asian 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>

Pan Asian Sous Chef – Hot/Cold

IHG Hotels & Resorts

<div>Chef de Cuisine &ndash; Mediterranean Restaurant

Are you passionate about Mediterranean cuisine and ready to lead a dynamic kitchen team? We&rsquo;re looking for a Chef de Cuisine who will showcase the diverse flavors and traditions of the Mediterranean region, ensuring exceptional culinary experiences for our guests while maintaining the highest standards of quality, hygiene, and profitability.
A little taste of your day-to-day:

Every day is different, but you&rsquo;ll mostly be:

Leading the Mediterranean kitchen operations, ensuring efficiency and excellence in every dish.

Creating and curating authentic menus with a balance of fresh produce, herbs, and spices.

Training, mentoring, and guiding your team of Sous Chefs, Chefs de Partie, and Commis.

Overseeing food preparation, portion control, and presentation standards.

Collaborating with the Executive Chef on purchasing, menu pricing, and inventory control.

Maintaining top hygiene, sanitation, and safety standards across all kitchen areas.

Driving innovation while respecting the authenticity of Mediterranean culinary traditions.
What we need from you:

Experience: 10 years in professional kitchens, with at least 2 years as a Chef de Cuisine in a 5-star hotel or high-end standalone restaurant.

Expertise: Strong knowledge of Mediterranean cuisine, cooking methods, and presentation styles.

Skills: Excellent leadership, training, organizational, and communication abilities.

Education: Culinary school training, with a high school diploma as a minimum.

Language: Proficiency in English (spoken &amp; written).

Physical Requirements: Stamina to handle kitchen demands, ability to move throughout the work areas, and capability to transport kitchen supplies.
What you can expect from us:

We give our people everything they need to succeed. From a competitive salary and benefits package to a supportive and inclusive culture, we&rsquo;ll help you thrive inside and outside of work. You&rsquo;ll become part of the global IHG family&mdash;open to new ideas, empowered to take responsibility, and supported to grow in your career.
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>

Chef de Cuisine – Mediterranean

Millennium Hotel and Convention Centre Kuwait

<div>As a Chef De Partie, you will be responsible for overseeing your section in the kitchen, ensuring the preparation and presentation of dishes meet the highest standards of quality and taste. Your role involves working closely with the kitchen team and contributing to the overall success of the kitchen department.
Key Job Responsibilities:<ul>
<li>
Oversee and manage a specific section or station within the kitchen.</li>
<li>Prepare and execute dishes according to established recipes and standards.</li>
<li>Ensure the highest standards of food quality, taste, and presentation in your section.</li>
<li>Maintain strict adherence to food safety and sanitation standards.</li>
<li>Collaborate with the Sous Chef and culinary team to ensure smooth kitchen operations.</li>
<li>Assist in keeping the kitchen organized, clean, and efficient.</li>
<li>Train and mentor the junior kitchen team within your section.</li>
<li>Contribute to the development and adaptation of recipes for your section.</li>
<li>Stay updated on culinary trends, techniques, and emerging ingredients.</li>
<li>Participate in special culinary events, promotions, and guest interactions.</li>
<li>Support other sections of the kitchen as needed during peak hours.</li>
<li>Foster a culture of excellence in culinary techniques and teamwork.</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>

Chef De Partie

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