executive sous chef Jobs in Kuwait Jobs In Kuwait

executive sous chef

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assistant manager- food safety & quality

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chef/culinary instructor Jobs in Kuwait Jobs In Kuwait

chef/culinary instructor

sous chef

Grand Hyatt Kuwait City

<div><div>Summary<div>
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.</div></div><div> 
Qualifications<div>
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></div></div>

SOUS CHEF

<div><div>Summary<div>
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 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.</div></div><div> 
Qualifications<div>
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 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

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25173798
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 Courtyard by Marriott Kuwait City, Al Shuhada Street, Kuwait City, Kuwait, Kuwait, 15463VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 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.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
 
 
 </li>
 </ul>
 OR
 
 
 <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>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Assisting in Leading Kitchen Operations for Property
 
 
 
 <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.
 
 
 </li>
 </ul>
 
 Setting and Maintaining Goals for Culinary Function and Activities
 
 
 
 <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.
 
 
 </li>
 </ul>
 
 Ensuring Culinary Standards And Responsibilities Are Met
 
 
 
 <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.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <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.
 
 
 </li>
 </ul>
 
 Managing and Conducting Human Resource Activities
 
 
 
 <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.
 
 
 </li>
 </ul>
 
 Additional Responsibilities
 
 
 
 <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.
 
 
 </li>
 </ul>
 
 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.
 
 
 
 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.
 
 
 In joining Courtyard, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
</div>

Executive Sous Chef

<div>Additional Information 
Job Number25173798 
Job CategoryFood and Beverage &amp; Culinary 
LocationCourtyard by Marriott Kuwait City, Al Shuhada Street, Kuwait City, Kuwait, Kuwait, 15463 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
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. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<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> 
CORE WORK ACTIVITIES 
Assisting in Leading Kitchen Operations for Property
<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> 
Setting and Maintaining Goals for Culinary Function and Activities
<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> 
Ensuring Culinary Standards and Responsibilities are Met
<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> 
Ensuring Exceptional Customer Service
<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> 
Managing and Conducting Human Resource Activities
<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> 
Additional Responsibilities
<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><div> 
</div>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.
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. 
 
 
<div>In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Mini Donut

We are hiring a Head Pastry Chef to join our growing hospitality brand in Muscat, Oman. Lead a talented team, create world-class desserts, and deliver consistent quality across outlets.Recruitment location: Kuwait City, Kuwait Work location: Muscat, Oman Visa, travel, and accommodation provided by the employer.LocationKuwait City, Kuwait (Applicants must be willing to relocate to Muscat, Oman)Salary: KWD 320 &ndash; KWD 510 per month (Negotiable based on experience) Job Type: Full-time | ContractAbout the EmployerWe are a Muscat-based hospitality company specializing in premium desserts and pastries. Our brand is built on creativity, innovation, and excellence &mdash; serving customers across oman multiple outlets.We are seeking a Head Pastry Chef to lead our international pastry team and elevate our dessert offerings.Key Responsibilities<ul><li>Lead and inspire the pastry team with professionalism and creativity.</li><li>Develop and execute innovative, high-quality desserts and pastries.</li><li>Maintain consistency in product standards across all outlets.</li><li>Oversee quality control and ensure adherence to company standards.</li><li>Stay updated on global pastry trends and introduce new menu ideas.</li><li>Provide staff training and foster professional development.</li><li>Conduct outlet visits to review production, quality, and presentation.</li></ul>Qualifications<ul><li>Degree or Diploma in Hotel Management or Culinary Arts (specialization in Pastry preferred).</li><li>Minimum 7 to 10 years of professional pastry experience.</li><li>Gulf (GCC) experience is mandatory.</li><li>Proven track record as a Pastry Chef in a leadership or head role.</li><li>Exceptional creativity and innovation in pastry and dessert design.</li><li>Strong leadership, communication, and team management skills.</li><li>In-depth knowledge of international pastry standards and production techniques.</li><li>Ability to manage schedules, and ensure consistent quality.</li></ul>Compensation &amp; Benefits<ul><li>Competitive monthly salary: AED 3,900 &ndash; AED 6,200 (Negotiable based on experience).</li><li>Visa and travel provided by the employer.</li><li>Accommodation and health insurance included.</li></ul>Interested candidates are encouraged to apply directly through Indeed. Only shortlisted applicants will be contacted for interviews.Important Notice for ApplicantsThis position is offered directly by the employer based in Muscat, Oman. No recruitment fees, placement charges, or processing payments are required at any stage of the hiring process.Job Type: Full-time Benefits:<ul><li>Accommodation</li><li>Health insurance</li><li>Bonus (If applicable)</li></ul>Job Type: Full-timePay: KD320.000 - KD510.000 per month

Head Pastry Chef

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

COMMIS - PASTRY/BAKERY

Ministère des Affaires étrangères français

<div>
 Description synth&eacute;tique du poste
 
 
 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.
 
 
 Activit&eacute;s principales
 
 
 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.
 
 
 Dipl&ocirc;mes ou exp&eacute;rience professionnelle recommand&eacute;e pour exercer les fonctions
 
 
 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

Explore 13+ Sous chef in Kuwait Jobs In Kuwait this November. Find roles across top companies and apply now to boost your career.

13 sous chef jobs IN Kuwait Jobs In Kuwait

SOUS CHEF

SOUS CHEF - PASTRY

Executive Sous Chef

Executive Sous Chef

Head Pastry Chef

COMMIS - PASTRY/BAKERY

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