43 Chef Manager jobs in Kuwait City

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Executive Sous Chef

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Millennium Central Kuwait Downtown Hotel Join to apply for the

Executive Sous Chef

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Millennium Central Kuwait Downtown Hotel Get AI-powered advice on this job and more exclusive features. As an Executive Sous Chef, you will play a pivotal role in supporting the Executive Chef in overseeing kitchen operations and maintaining culinary excellence. Your responsibilities include supervising the kitchen team, assisting in menu development, and ensuring the highest standards of food quality and presentation.

Key Job Responsibilities:

Assist the Executive Chef in leading and managing the culinary team. Collaborate with the Executive Chef in menu planning and development. Ensure strict adherence to food safety, sanitation, and hygiene standards. Assist in managing kitchen budgets, food costs, and inventory control. Maintain culinary policies, procedures, and quality standards. Promote a culture of excellence in culinary techniques and craftsmanship. Train and develop the kitchen team, fostering continuous improvement. Participate in maintaining a clean, organized, and efficient kitchen. Support the Executive Chef in kitchen operations during service hours. Assist in adapting recipes to meet dietary and cultural preferences. Stay updated on culinary trends, techniques, and emerging ingredients. Contribute to special culinary events, promotions, and guest interactions. Collaborate with other departments to meet banquet and event culinary needs. 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. Adhere to the company’s environmental, health, and safety procedures and policies.

Seniority level

Seniority level Mid-Senior level Employment type

Employment type Full-time Job function

Job function Management and Manufacturing Industries Hospitality Referrals increase your chances of interviewing at Millennium Central Kuwait Downtown Hotel by 2x We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.

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Job Description:

• Lead all kitchen operations for a show-kitchen concept live fire grilling and wood-fired pizza ensuring exceptional dish quality, presentation, and guest engagement
• Design and rotate innovative, internationally inspired menus in line with OFK’s modern upscale identity
• Manage, train, and inspire a high-performing kitchen team; ensure compliance with food safety standards and Kuwait Municipality regulations
• optimize kitchen efficiency through precise cost control, inventory management, and coordination with FOH and entertainment teams

Skills

Position Title :Sous Chef (4 Vacancies)

Employment Type: Full Time

Salary: up to 750 KWD AED all-inclusive depending on experience and qualifications

Benefits: airline ticket and bonus

Job Location: Kuwait

About the Client:

A well-known restaurant group of unique concepts continuously expanding in GCC, headquartered in KuwaitCity,Kuwait.

Qualifications:

• Male, 40 years old below
• Minimum of 5 years’ experience in luxury hospitality; show-kitchen or live-fire cooking background is an advantage
• Culinary degree or diploma required; HACCP/ServSafe certification is preferred
• Strong skills in cost control, inventory management, and kitchen software; GCC experience is a plus

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**Description:**
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:
+ 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.
+ Preferably with experience in luxury international brands.
+ Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
+ Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
**Primary Location:** Kuwait-Al Kuwayt-Kuwait City
**Organization:** Grand Hyatt Kuwait City
**Job Level:** Full-time
**Job:** Culinary
**Req ID:** KUW000642
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

Job Description: Lead all kitchen operations for a show-kitchen concept live fire grilling and wood-fired pizza ensuring exceptional dish quality, presentation, and guest engagement Design and rotate innovative, internationally inspired menus in line with OFK’s modern upscale identity Manage, train, and inspire a high-performing kitchen team; ensure compliance with food safety standards and Kuwait Municipality regulations optimize kitchen efficiency through precise cost control, inventory management, and coordination with FOH and entertainment teams Skills Position Title :Sous Chef

(4 Vacancies) Employment Type: Full Time Salary:

up to 750 KWD AED all-inclusive depending on experience and qualifications Benefits: airline ticket and bonus Job Location: Kuwait About the Client: A well-known restaurant group of unique concepts continuously expanding in GCC, headquartered in KuwaitCity,Kuwait. Qualifications: Male, 40 years old below Minimum of 5 years’ experience in luxury hospitality; show-kitchen or live-fire cooking background is an advantage Culinary degree or diploma required; HACCP/ServSafe certification is preferred Strong skills in cost control, inventory management, and kitchen software; GCC experience is a plus

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Function:

The Sous Chef is responsible to maintain controls and to ensure quality, consistency and standard for products, food and equipment in the restaurant. He allocates resources, executes controls, trains and develops kitchen staff, systemizes daily functioning and maintains efficient Kitchen Operations in the department.

The Sous Chef must assist the management in the development of new concepts by creating and introducing new menus. A major responsibility is to create and implement standardized recipes, keep food cost at minimum and at the same time, initiate and sustain an ongoing research in the F&B industry.

Primary Duties & responsibilities include but not limited to:

• Directly responsible for implementing food/quality standards and overseeing all culinary operations
• Responsible for managing all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness
• The sous chef must assist in designing and planning new kitchens keeping in mind the concept, market-scenario and demand
• Kitchen management and reporting of all restaurants as specified by senior management
• Standardize recipes and initiate/sustain research in the F&B industry
• Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets
• Develop all necessary manuals in liaison with the operations team
• Augment production capacity when required and maintain quality controls consistently
• Be responsible for vendor development, equipment sourcing and raw materials finalization
• Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list
• Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen’s operations
• Prioritize F&B controls, ensure top quality and hygiene both for products/ equipment and maintain food cost at a minimum
• Train and develop F&B production staff
• Should monitor closely and continuously the activities of chefs and ensure smooth running of all kitchens
• Should be able to motivate and lead the team from the fore-front
• Take up any related responsibilities handed over to you; by the management

Skills

Skills:

• Strong Customer focus
• People management, Strong leadership and fostering teamwork
• Self-motivated with High energy Level
• Good financial management skills
• Critical thinker and conflict resolution skills
• Good time-management skills
• Great interpersonal and communication skills

Qualifications:

• A degree in culinary science or hospitality management
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Minimum 2 years in similar role, and overall 6 years experience
• Should be familiar with handling multi-unit operations.
• Good understanding of MS Office and restaurant software programs

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Function: The Sous Chef is responsible to maintain controls and to ensure quality, consistency and standard for products, food and equipment in the restaurant. He allocates resources, executes controls, trains and develops kitchen staff, systemizes daily functioning and maintains efficient Kitchen Operations in the department. The Sous Chef must assist the management in the development of new concepts by creating and introducing new menus. A major responsibility is to create and implement standardized recipes, keep food cost at minimum and at the same time, initiate and sustain an ongoing research in the F&B industry. Primary Duties & responsibilities include but not limited to: Directly responsible for implementing food/quality standards and overseeing all culinary operations Responsible for managing all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness The sous chef must assist in designing and planning new kitchens keeping in mind the concept, market-scenario and demand Kitchen management and reporting of all restaurants as specified by senior management Standardize recipes and initiate/sustain research in the F&B industry Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets Develop all necessary manuals in liaison with the operations team Augment production capacity when required and maintain quality controls consistently Be responsible for vendor development, equipment sourcing and raw materials finalization Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen’s operations Prioritize F&B controls, ensure top quality and hygiene both for products/ equipment and maintain food cost at a minimum Train and develop F&B production staff Should monitor closely and continuously the activities of chefs and ensure smooth running of all kitchens Should be able to motivate and lead the team from the fore-front Take up any related responsibilities handed over to you; by the management Skills Skills: Strong Customer focus People management, Strong leadership and fostering teamwork Self-motivated with High energy Level Good financial management skills Critical thinker and conflict resolution skills Good time-management skills Great interpersonal and communication skills Qualifications: A degree in culinary science or hospitality management Strong knowledge of cooking methods, kitchen equipment, and best practices Minimum 2 years in similar role, and overall 6 years experience Should be familiar with handling multi-unit operations. Good understanding of MS Office and restaurant software programs

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We are looking below given position on urgent basis Sous chef (Bakery Experience)

Location: Kuwait City

Responsibilities: Responsible for the preparation of bread, rolls and other typical bakery products such as croissants; Vienna bread and its French equivalent, pain viennois, often shaped into baguettes; pain au chocolate; pain au lait; pain aux raisins; chouquettes and Danish pastries.

Basic Requirements:
Must have 4 years minimum experience in bakery

Should be 18 Number Ahli transferable visa

Should join Immediately

**Salary**: KD500.000 - KD750.000 per month

Position Title: Sous Chef (4 Vacancies)

Employment Type: Full Time

Salary: Up to 850 KWD AED, all-inclusive, depending on experience and qualifications

Benefits: Airline ticket and bonus

Job Location: Kuwait

About the Client:

A well-known restaurant group with unique concepts, continuously expanding in the GCC, headquartered in Kuwait City, Kuwait.

Job Description:

• Lead all kitchen operations for a show-kitchen concept featuring live fire grilling and wood-fired pizza, ensuring exceptional dish quality, presentation, and guest engagement.
• Design and rotate innovative, internationally inspired menus in line with OFK’s modern upscale identity.
• Manage, train, and inspire a high-performing kitchen team; ensure compliance with food safety standards and Kuwait Municipality regulations.
• Optimize kitchen efficiency through precise cost control, inventory management, and coordination with FOH and entertainment teams.

Skills & Qualifications:

• Male, below 40 years old
• Minimum of 5 years’ experience in luxury hospitality; show-kitchen or live-fire cooking background is an advantage.
• Culinary degree or diploma required; HACCP/ServSafe certification is preferred.
• Strong skills in cost control, inventory management, and kitchen software; GCC experience is a plus.

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**Additional Information**
**Job Number** 25115920
**Job Category** Food and Beverage & Culinary
**Location** Courtyard Kuwait City, Al Shuhada Street, Kuwait City, Kuwait, Kuwait, 15463VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Assists Executive Chef with all kitchen operations and preparation.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
- Assists in determining how food should be presented and creates decorative food displays.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with food handling and sanitation standards.
- Performs all duties of kitchen managers and employees as necessary.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Operates and maintains all department equipment and reports malfunctions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
**Leading Kitchen Operations**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Maintains the productivity level of employees.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Ensures property policies are administered fairly and consistently.
- Communicates performance expectations in accordance with job descriptions for each position.
- Recognizes success performance and produces desired results.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Interacts with guests to obtain feedback on product quality and service levels.
- Handles guest problems and complaints.
**Maintaining Culinary Goals**
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
- Trains employees in safety procedures.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Brings issues to the attention of the department manager and Human Resources as necessary.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
_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're passionate about better serving the needs of travelers everywhere. It's what inspired us to create the first hotel designed specifically for business travelers, and it's why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We'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 - 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.