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head pastry chef

International Group of Aamina

Job Title: Pastry Chef (R&amp;D Specialist) Job Summary (Ready to join immediately )Inside Kuwait (LOCAL HRINING )We are seeking a creative and experienced Pastry Chef with Research &amp; Development (R&amp;D) expertise to lead the development of innovative pastry and dessert products. The ideal candidate will have strong technical skills, a passion for experimentation, and the ability to create high-quality pastries while maintaining consistency and efficiency in production.Key Responsibilities<ul><li>Develop and create new pastry, dessert, and bakery products through R&amp;D and recipe innovation</li><li>Experiment with new ingredients, techniques, and presentation styles</li><li>Standardize recipes and ensure consistency in taste, quality, and presentation</li><li>Train and supervise pastry kitchen staff</li><li>Monitor daily pastry production and maintain quality standards</li><li>Ensure compliance with food safety and hygiene regulations</li><li>Manage inventory of pastry ingredients and supplies</li><li>Control food costs and minimize waste in the pastry kitchen</li><li>Collaborate with management to develop seasonal menus and special dessert items</li><li>Ensure proper storage and handling of all pastry products</li></ul>Qualifications &amp; Skills<ul><li>Proven experience as a Pastry Chef with R&amp;D experience</li><li>Strong knowledge of pastry techniques, baking methods, and dessert preparation</li><li>Creativity and innovation in developing new recipes and concepts</li><li>Ability to manage kitchen operations and lead a team</li><li>Knowledge of food safety and hygiene standards</li><li>Strong time management and organizational skills</li></ul>Education &amp; Experience<ul><li>Culinary or pastry arts certification preferred</li><li>5+ years of experience in pastry kitchens with R&amp;D experience</li><li>Experience in restaurants, bakeries, or hotel pastry departments preferred</li></ul>Job Type: Full-timePay: KD600.000 - KD700.000 per month

Ramr

The Pastry Chef is responsible for leading and executing all pastry, dessert, and baked goods production across RAMR Group Co.'s food and beverage outlets &mdash; delivering consistently exceptional sweet creations that complement the group's culinary identity and delight our guests. This role owns the pastry section end-to-end: from recipe development, production planning, and mise en place through to plating, quality control, ingredient management, and team mentoring.Education<ul><li>Formal culinary qualification with a specialisation in pastry arts, confectionery, or boulangerie from a recognised culinary institution &mdash; City &amp; Guilds, Le Cordon Bleu, or equivalent.</li></ul><ul><li>Ongoing professional development through industry courses, competitions, or specialist training in chocolate work, sugar craft, or contemporary pastry techniques is strongly valued.</li></ul>Experience<ul><li>4&ndash;7 years of professional pastry experience, with a minimum of 2 years in a Pastry Chef or senior pastry role within a high-quality restaurant, hotel, or multi-outlet F&amp;B group.</li></ul><ul><li>Proven track record of menu development, recipe creation, and successful seasonal menu launches in a professional kitchen environment.</li></ul>Job Type: Full-timeWork Location: In person

Pastry Chef

lumiere sweets company

Job Title: Commi (Pastry / Bakery / Kitchen) Location: Kuwait Industry: F&amp;B / Bakery &amp; PastryJob SummaryWe are looking for a skilled and disciplined Commi to join our professional kitchen team in Kuwait. The ideal candidate must have mandatory experience in the same role and strong knowledge of kitchen operations, hygiene standards, and food preparation procedures.Key Responsibilities<ul><li>Assist in daily kitchen and pastry/bakery operations</li><li>Prepare ingredients and support chefs in food production</li><li>Maintain cleanliness and hygiene in the work area</li><li>Follow food safety and HACCP standards</li><li>Ensure proper storage and handling of ingredients</li><li>Support kitchen team in preparation and service</li><li>Follow instructions from Chef/Supervisor efficiently</li><li>Maintain discipline and teamwork in the kitchen</li></ul>Requirements<ul><li>Mandatory experience as Commi / Kitchen Helper / Commis Chef</li><li>Experience in bakery, pastry, or restaurant kitchen</li><li>Basic knowledge of food preparation and hygiene</li><li>Ability to work in a fast-paced environment</li><li>Team player with a positive attitude</li><li>Ready to join immediately or within short notice</li><li>Must be currently in Kuwait or willing to relocate</li></ul>Salary &amp; Benefits<ul><li>Salary: 160 &ndash; 220 KD</li><li>Professional work environment</li><li>Career growth opportunity</li></ul>Application ProcessSend your CV to: hr@lumieresweets.comNote:<ul><li>Only shortlisted candidates will be contacted</li><li>Irrelevant applications will be rejected for current and future openings</li><li>Mandatory experience in the same role is required</li></ul>Job Types: Full-time, PermanentPay: KD160.000 - KD220.000 per monthWork Location: In person

Commi I/II/III

Nejoud Restaurant Management Company

Nejoud Restaurant Management Company is looking for Chef De Partie in Pastry and Bakery section with below description,Operating and managing the pastry &amp; bakery section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.Preparing ingredients and handling baking and other kitchen equipment.Creating pastries, baked goods, and confections, by following a set recipe.Developing new recipes for seasonal menus.Monitoring the stock of baking ingredients.Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.Ensuring their section of the kitchen adheres to safety and health regulations.Supervising and training staff members, when needed.Job Type: Full-timePay: KD230.000 - KD250.000 per monthWork Location: In person

Pastry & Bakery Chef ( Chef De Partie)

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 
 
 Main Duties and responsibilities:
 
 
 
 
 
 
 Operational:
 
 
 
 
 <ul>
 <li>
 To ensure that all the outlets and banquet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies &amp; Procedures and Minimum Standards.
 </li>
 <li>
 To assist in the implementation of a flexible associate base, with the right mix of Full Time and Part Time associates.To allocate associates over the Division based on established business levels for that day.
 </li>
 <li>
 To assign responsibilities to subordinates and to check their performance periodically.
 </li>
 <li>
 In absence of the Executive Chef, represent the Kitchen Department on the hotel's Executive Committee.
 </li>
 <li>
 To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.
 </li>
 <li>
 To monitor service and Food &amp; Beverage standards in all outlets and banquets.To work with the Outlet Managers, Event Services Manager, Pastry Chef and respective Chef de Cuisines to take corrective action where necessary.
 </li>
 <li>
 To establish and implement performance standards for the Commissary Kitchen and closely work with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.
 </li>
 <li>
 To establish and implement and control performance standards for the Stewarding Operation in Kitchens, Restaurants so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.
 </li>
 <li>
 To be available and on duty during peak periods (frequently opening and closing the operation).
 </li>
 <li>
 To conduct frequent and thorough inspections together with the Resident Manager.
 </li>
 <li>
 To handle guest and associate inquiries 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 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>
 <li>
 Responsible for identifying and developing a diverse talent pool, and providing direct feedback and ongoing coaching to appropriately facilitate meaningful development assignments.
 </li>
 <li>
 Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines, through refining, developing or introducing new ideas, processes and practices.
 </li>
 <li>
 Understands and balances the needs of stakeholders by entrusting colleagues to act upon decisions whilst concurrently providing guidance and holding them accountable.
 </li>
 <li>
 Becomes a role model that encapsulates the essence of approachability, openness and authenticity as well as spearheads a collaborative environment.
 </li>
 <li>
 Proactively identify and involve the &lsquo;right&rsquo; people for the &lsquo;right&rsquo; opportunities, whilst also knowing when to collaborate and when to entrust, to obtain support and input.
 
 
 </li>
 </ul>
 
 
 Guest Service:
 
 
 
 
 <ul>
 <li>
 To establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and inquiries on food, beverage and service.
 </li>
 <li>
 To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.
 </li>
 <li>
 To be demanding and critical when it comes to service standards.
 </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 ensure that all Kitchen forms and reports are forwarded in time to the Corporate / Area Food &amp; Beverage Departments.
 </li>
 <li>
 To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
 </li>
 <li>
 To attend weekly Food &amp; Beverage Meeting.
 </li>
 <li>
 To ensure that all meetings are well planned, efficient and result oriented.
 </li>
 <li>
 To conduct daily operations briefing with Chef de Cuisines, Pastry, Bakery, Commissary, Banquet Service and Stewarding.
 </li>
 <li>
 To attend daily operations briefing with Food &amp; Beverage Service and Banquet catering department.
 </li>
 <li>
 To ensure that deadlines on all projects are met.
 </li>
 <li>
 To ensure the smooth operation of the Kitchen Department during the absence of the Executive Chef.
 
 
 </li>
 </ul>
 
 
 Food &amp; Beverage Product:
 
 
 
 
 <ul>
 <li>
 To frequently verify that only fresh products are used in Food &amp; Beverage preparation.
 </li>
 <li>
 To frequently taste Food &amp; Beverage in all outlets and be demanding and critical when it comes to Food &amp; Beverage quality.
 </li>
 <li>
 To encourage the Assistant Director of Food &amp; Beverage to be creative and support his marketing and upsell activities.To encourage creativity among the Outlet Teams.
 </li>
 <li>
 To ensure that food in the associates&rsquo; canteen is as good as the food prepared in the hotel&rsquo;s restaurants.
 
 
 </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
 </li>
 <li>
 by the Executive Chef
 </li>
 <li>
 To respond to any changes in the restaurant function as dictated by the hotel.
 </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>
 </ul>
 
 
 Associate Handling;
 
 
 
 
 <ul>
 <li>
 To assist with recruitment, select and train Food &amp; Beverage Heads of Department and supervisory associates who are able to work within the management philosophy, following the Concepts Statement established and the Financial, Operational and Administrative Philosophies outlined above and who understand and support Hyatt&rsquo;s Philosophy of Multi Skilling and Multi-Tasking.
 </li>
 <li>
 To ensure that each Head of Department plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.
 </li>
 <li>
 To ensure that each Head of Department maximizes productivity and morale with their respective departments and consistently maintain discipline following Hotel Policies &amp; Procedures and local legislation.
 </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
 
 
 
 <ul>
 <li>
 Previous experience as Executive Sous Chef, well versed with International and Arabic Cuisine.
 </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>

Executive Sous Chef

Crowne Plaza Hotel

Pastry chef and I would like to training for your kitchen.Job Type: TemporaryPay: From KD200.000 per monthWork Location: In person

Baking and pastry chef.

Job SummaryWe are seeking a highly skilled and experienced Executive Chef with strong expertise in Arabic cuisine to lead our kitchen operations. The ideal candidate will be responsible for menu development, team leadership, and maintaining high standards of food quality, presentation, and hygiene.Key Responsibilities<ul><li>Lead and manage overall kitchen operations</li><li>Design and develop authentic and modern Arabic menus</li><li>Ensure consistency, quality, and presentation of all dishes</li><li>Supervise, train, and motivate kitchen staff</li><li>Monitor food preparation and cooking processes</li><li>Control food costs, portioning, and minimize waste</li><li>Manage inventory, purchasing, and supplier coordination</li><li>Ensure compliance with food safety and hygiene standards</li><li>Collaborate with management on menu planning and promotions</li><li>Maintain a clean, organized, and efficient kitchen environment</li></ul>Qualifications &amp; Skills<ul><li>Proven experience as an Executive Chef or Head Chef</li><li>Strong expertise in Arabic cuisine (Gulf, Levant, or Middle Eastern dishes)</li><li>Excellent leadership and team management skills</li><li>Creativity in menu development and food presentation</li><li>Strong knowledge of kitchen operations and cost control</li><li>Ability to work under pressure in a fast-paced environment</li></ul>Education &amp; Experience<ul><li>Culinary degree or certification preferred</li><li>Male candidates only</li><li>Must have strong experience in Arabic cuisine (Gulf / Middle Eastern)</li><li>Minimum 7+ years of experience as Executive Chef / Head Chef</li><li>Strong leadership and kitchen management skills</li><li>Ability to handle menu planning, cost control, and team supervision</li><li>Ready to join immediately</li><li>Inside Kuwait only</li><li>Visa: 18 (Normal, Transferable)</li></ul>Job Type: Full-timePay: KD1,000.000 - KD1,500.000 per month

Executive Chef (Arabic Cuisine Specialist)

Explore 32+ Head pastry chef in Salmiya this April. Find roles across top companies and apply now to boost your career.