25 Restaurant Chef jobs in Kuwait

Overview

NOW HIRING – Head Chef (American Concept Restaurant)

Location: Kuwait

Availability: Immediate Joining

Visa: 18 Ahli only

We are looking for a talented and experienced Head Chef to lead our American concept restaurant. The ideal candidate will have strong culinary expertise in American cuisine, proven leadership in managing kitchen operations, and the creativity to elevate our menu and dining experience.

• Plan, develop, and execute American-style menus (burgers, steaks, BBQ, grills, etc.)
• Supervise daily kitchen operations ensuring efficiency and quality standards
• Train, mentor, and manage the kitchen team to maintain consistency and high performance
• Monitor food cost, inventory, and wastage control
• Ensure compliance with hygiene, health, and safety regulations
• Collaborate with management on menu innovation and seasonal specials
• Maintain excellent communication with staff and ensure smooth kitchen–service coordination

• Minimum 5 years’ proven experience as a Head Chef in an American concept restaurant
• Strong leadership, organizational, and problem-solving skills
• Bilingual (English & Arabic) with excellent communication abilities
• Must hold Visa 18 Ahli
• Ready for immediate joining

• Opportunity to lead and innovate in a growing American dining brand
• Supportive work environment with career growth opportunities
• Showcase your creativity and culinary passion

Apply Now – Send Your CV Via WhatsApp

• salary: 500 KD
• Location: Kuwait City, Kuwait
• Job Type: Full-Time
• Company: Kuwait Jobs
• Mobile:
• Alternate Mobile: Not-Mentioned
• Email: Not-Mentioned

Overview

One of our clients, a leading diet-focused food company in Qatar , is seeking a talented and passionate Head Chef / Executive Chef to lead its culinary operations. The ideal candidate will be based in Kuwait and open to relocation. This role requires strong expertise in healthy cuisine, menu planning, and kitchen management, with a focus on delivering nutritious meals that align with clients’ dietary and lifestyle needs.

• Lead the culinary team in creating innovative, healthy, and balanced menus tailored to customer dietary requirements.
• Oversee daily kitchen operations, ensuring consistency, quality, and compliance with health & safety standards.
• Develop and implement standard recipes, portion controls, and presentation guidelines.
• Manage inventory, ordering, and cost control to maximize efficiency and minimize waste.
• Train, mentor, and supervise kitchen staff to maintain high performance and culinary excellence.
• Collaborate with nutritionists and dieticians to ensure menus meet dietary guidelines.
• Maintain strong supplier relationships to source fresh, high-quality ingredients.
• Drive continuous improvement in kitchen operations and customer satisfaction.

• Proven experience as a Head Chef, Executive Chef, or Senior Sous Chef (minimum 7–10 years in professional kitchens).
• Strong background in healthy, diet-specific, or nutrition-focused cuisine (experience with diet centers, meal prep, or wellness-focused restaurants is highly desirable).
• Culinary degree or equivalent professional training.
• Excellent leadership, team management, and organizational skills.
• Strong understanding of food safety, hygiene, and HACCP standards.
• Ability to manage budgets, food costs, and operational efficiency.
• Flexible and adaptable, with a passion for culinary innovation in the health & wellness space.
• Willingness and ability to relocate from Kuwait to Qatar .

• Mid-Senior level

• Full-time

• Research and Management

• Food and Beverage Services and Mobile Food Services

Overview

Function: The Head Chef is directly responsible for implementing and following the culinary standards and overseeing the culinary operations of all the restaurants and central kitchen. He is responsible to maintain controls and to ensure quality, consistency and hygiene both for products and equipment in the restaurant. Head Chef must assist the design and plan of new kitchens keeping in mind the concept, market-scenario and demand, assist the management in the development of new concepts by creating and introducing new menus. He is responsible for vendor development, equipment sourcing, raw materials identifying etc.

• Planning, controlling and directing the food preparation process and all culinary activities
• Overall responsibility for all the kitchen’s daily operations across the brand
• Assist management to design menus that enhance customers’ culinary experience while keeping up high quality and brand standards
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Manage day-to-day Kitchen operations and Culinary team
• Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost
• Support management with required culinary proposals, Menu Pricing and Menu Innovation
• Track food costs while Managing Vendors to provide Standard Cost-efficient Products
• Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed
• Implement and maintain Culinary Excellence Standards
• Train and manage kitchen personnel and supervise all culinary activities
• Standardize recipes and initiate and sustain research in the F&B industry.
• Develop all necessary manuals in liaison with the operations team
• Be responsible for vendor development, equipment sourcing and raw materials finalization.
• Augment production capacity when required and maintain quality controls consistently.
• 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 health, safety and hygiene both for products and equipment and maintain food cost at a minimum.
• Should monitor closely and continuously the activities of chefs and to ensure smooth food production
• 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
• Must have the capacity develop and manage a multi-unit, multi-concept operation in coordination with the Executive Chef.

• People management, Strong leadership and fostering teamwork
• Self-motivated with High energy Level with Great interpersonal and communication skills
• Good financial management skills
• Critical thinker and conflict resolution skills
• Good time-management skills
• Must be enthusiastic enough to absorb and innovate new ideas, study new cuisines and concepts.

• A degree in culinary science or hospitality management
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Minimum 2 years in similar role, and overall 8 years experience
• Should be familiar with handling multi-unit operations.
• Good understanding of MS Office and restaurant software programs

We are seeking a talented SOUS CHEF to join a prestigious Arabic restaurant in Kuwait. This is an exciting opportunity to work in an upmarket dining environment, supporting the Head Chef and contributing to a high-quality culinary experience.

As a Sous Chef, you will assist in managing kitchen operations, preparing authentic Arabic dishes, maintaining hygiene and safety standards, and supporting the team in delivering exceptional food quality. You will play a key role in ensuring smooth kitchen workflow and consistent excellence in every dish served.

• Proven experience as a Sous Chef in fine dining or upscale restaurants.
• Strong knowledge of Arabic cuisine and culinary techniques.
• Ability to manage kitchen staff and maintain high standards of food preparation.
• Excellent organizational skills and attention to detail.
• Professional, reliable, and able to work under pressure.

• Salary KWD 750
• Visa and flights
• Additional benefits will be discussed with shortlisted candidates

To apply for Sous Chef | Kuwait | Arabic Restaurant, please send yourCV in WORD document WITH UP-TO-DATE EMPLOYMENT HISTORY AND A FULL-LENGTH PHOTO INSERTED ON THE CV.

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