CDP – CD&T

2COMS Consulting Pvt. Ltd.; Kuwait City; On-site; KWD 11,000 - 20,000; Full time

Job summary

2COMS Consulting Pvt. Ltd. is seeking a Culinary Department & Training (CDT) Professional to oversee kitchen operations, uphold food quality, and lead training for kitchen staff.

You will collaborate with the Executive Chef on menus and ensure safety standards are met in a fast-paced environment. The role requires a strong culinary background, experience in kitchen management and staff development, and excellent communication and leadership skills.

Qualifications

• Proven experience in the hospitality industry with a strong culinary background.
• Experience in kitchen management, staff training, and culinary operations.
• Good knowledge of food preparation, menu planning, and food safety standards.
• Strong leadership and team management abilities.
• Excellent communication, organisational, and problem-solving skills.
• Ability to manage multiple responsibilities in a fast-paced kitchen environment.
• Ability to train, motivate, and develop kitchen staff.
• A degree or diploma in Hospitality Management or a related discipline will be an added advantage.

Responsibilities

• Supervise daily kitchen operations and ensure smooth workflow.
• Develop and conduct culinary training programs for kitchen staff.
• Coordinate menu planning and food preparation with the Executive Chef.
• Maintain food quality, presentation, and consistency.
• Ensure food safety, hygiene, and sanitation standards.
• Manage kitchen inventory and supplier coordination.
• Train and mentor staff to improve team performance.

Skills

Hospitality industry

Culinary operations

Staff training

Leadership

Food safety

Education

Hospitality degree

Job description

Job Description

Job Title: Culinary Department & Training (CDT) Professional

Job Summary

We are looking for an experienced Culinary Department & Training (CDT) Professional to manage kitchen operations, maintain food quality, and train kitchen staff while ensuring smooth and efficient culinary operations.

Key Responsibilities

Supervise daily kitchen operations and ensure smooth workflow.

Develop and conduct culinary training programs for kitchen staff.

Coordinate menu planning and food preparation with the Executive Chef.

Maintain food quality, presentation, and consistency.

Ensure food safety, hygiene, and sanitation standards.

Manage kitchen inventory and supplier coordination.

Train and mentor staff to improve team performance.

Requirements

Proven experience in the hospitality industry with a strong culinary background.

Experience in kitchen management, staff training, and culinary operations.

Good knowledge of food preparation, menu planning, and food safety standards.

Strong leadership and team management abilities.

Excellent communication, organisational, and problem-solving skills.

Ability to manage multiple responsibilities in a fast-paced kitchen environment.

Ability to train, motivate, and develop kitchen staff.

A degree or diploma in Hospitality Management or a related discipline will be an added advantage.