About the Role
We are hiring an experienced Chef de Cuisine in Kuwait to lead kitchen operations, drive menu excellence, and manage the kitchen brigade. This role is central to delivering an outstanding Guest and Member experience through high-quality cuisine, consistent food standards, and efficient kitchen leadership.
Key Responsibilities
- Contribute to menu creation and seasonal specials, balancing creativity with cost control and local taste preferences.
- Manage daily kitchen operations, ensuring smooth service flow across all meal periods.
- Train, mentor, and supervise the kitchen brigade, including line cooks, commis, and junior chefs.
- Enforce food safety, hygiene, and sanitation standards in line with local regulations and international best practices.
- Monitor food quality at every stage of preparation and presentation to ensure consistency.
- Collaborate with procurement and suppliers to source high-quality ingredients while controlling food costs.
- Develop and maintain standardized recipes, portion guides, and plating instructions.
- Coordinate with front-of-house teams to ensure seamless guest service and timely food delivery.
- Manage kitchen schedules, shift rotations, and labor cost optimization.
- Implement inventory management, stock rotation, and waste reduction initiatives.
- Support the implementation of new concepts, promotions, and culinary events.
Requirements
- Proven experience as a Chef de Cuisine, Head Chef, or Senior Sous Chef in hotels, restaurants, or catering operations.
- Strong knowledge of international and local cuisines, cooking techniques, and kitchen equipment.
- Solid understanding of food cost control, budgeting, and kitchen P&L.
- Excellent leadership and team management skills with the ability to train and motivate staff.
- Good understanding of HACCP, health, safety, and sanitation standards.
- Ability to work under pressure in a fast-paced, high-volume environment.
- Strong organizational, planning, and time-management skills.
- Proficiency in English; knowledge of Arabic is a plus.
Preferred Skills
- Experience in luxury hotels, fine dining, or large-scale hospitality operations.
- Exposure to Middle Eastern and GCC market culinary trends.
- Certifications in Culinary Arts and/or Food Safety (e.g., ServSafe or equivalent).
- Creative menu development skills with the ability to adapt to guest preferences and dietary needs.
- Strong communication and coordination skills with cross-functional teams.