8 Catering jobs in Kuwait

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Reports To: Events Manager / Operations Manager

Employment Type: Full Time

Job Title: Events Supervisor – Catering

Department: Operations / Events

Reports To: Events Manager / Operations Manager

Employment Type: Full Time

The Events Supervisor is responsible for overseeing and coordinating all on-site catering events, ensuring smooth execution, high-quality service, and client satisfaction. This role involves supervising staff, managing logistics, and acting as the main point of contact during events.

• Supervise and coordinate all catering staff during setup, execution, and breakdown of events.
• Ensure all food, beverages, and equipment are delivered and presented according to company standards.
• Act as the on-site point of contact for clients, addressing any issues or special requests promptly and professionally.
• Coordinate with chefs, kitchen staff, and logistics team to ensure accurate timing and service flow.
• Oversee table setup, buffet arrangements, seating plans, and decoration (if required).
• Conduct pre-event briefings to assign roles and responsibilities to staff.
• Monitor quality of food presentation, staff appearance, and customer service throughout the event.
• Manage inventory of event supplies and equipment, and ensure proper handling and return.
• Collect client feedback post-event and report any incidents or areas of improvement.
• Maintain event documentation, reports, and attendance logs for internal use.
• Ensure compliance with health and safety regulations at all venues.

• Proven experience in event coordination or hospitality supervision, preferably in catering or food service.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Ability to work under pressure and adapt quickly in fast-paced environments.
• Attention to detail and a commitment to delivering high-quality service.
• Flexibility to work evenings, weekends, and holidays based on event schedules.
• Valid driver’s license (if transportation of materials is required).

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Hospitality

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1. Prepares, cooks and serves any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times.
2. Prepares appetizers plus meat and vegetables for entrees, as well as help with the proper presentation of the food.
3. Adheres to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated and kept.
4. Assists with the acceptance and storage of deliveries and that all relevant company procedures are adhered to.
5. Maintains work area to a clean, hygienic and tidy state at all times.
6. To have an understanding of menu planning, writing and the implementation of stock controls and how this enables the kitchen to meet Gross Profit %.
7. Familiarizes with the opening and closing procedures of the kitchen and carry them out as rotated.
8. Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to kitchen operation.
9. To be punctual for work and report directly to the Supervisor or Manager on duty.
10. Maintains a grooming standard at all times whether in the public eye or back areas.
11. Reports any unusual incident, guest complaints, lost and found, breakage and losses to the superiors.
12. Trains, coaches and counsels junior members of kitchen staff effectively and conducts on-the-job training for all kitchen personnel.
13. Provides assistance to co-employees within food & beverage and amongst other departments in the performance of tasks to foster teamwork and success for the Hotel.
14. Attends pre-meal briefing and de-briefing daily, the monthly F&B Staff Meeting as well as other training sessions organized by the hotel.
15. Performs other tasks as assigned by superiors.

1. To assist the Chef de Partie in ensuring that all culinary standards in that section comply with Hotel Policies and Procedures and Minimum Standards.
2. To maintain good working relationships with colleagues and all other departments.

1. Continuous learning through own IDP.
2. Any other duties as may be assigned by the superior.

1. Represents Dusit’s brand and its values at all times. We will establish relationships foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

1. Communicate and fully embrace the Company’s culture (our Vision, our Mission and our Values), lead by example and cascade to all your subordinates – “Proud to belong and to contribute”.

1. Ensure confidentiality and secure storage of all intellectual property and databases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

1. At least 2 years of Demi Chef de Partie or Commis I experience in a 5-star hotel.
2. Have a strong working knowledge of western and other Asian Cuisine.
3. Strong understanding of HACCP, displays a high level of food and personal hygiene.
4. Demonstrates real passion for menu planning and leadership.