Executive Chef

HRInvest; Kuwait; On-site; KWD 18,000 - 36,000; Full time

Job summary

HRInvest seeks an Executive Chef – Outlet Operations & Standards to uphold top culinary quality across all outlets. You will lead kitchens, audit practices, and coach teams to ensure consistency and excellence in food, safety, and presentation.

The ideal candidate brings 10–15 years of kitchen experience, strong leadership, and deep knowledge of standardization, portion controls and cost management.

Qualifications

• Diploma or Bachelor's Degree in Culinary Arts or related field.
• 10–15 years of professional kitchen experience with leadership roles.
• Experience managing multi-unit restaurant operations or central kitchens.
• HACCP and food cost management knowledge.
• Experience conducting kitchen audits and driving improvements.
• Strong leadership, coaching and team development skills.
• Attention to detail to ensure consistent quality.

Responsibilities

• Ensure consistent culinary excellence across all restaurant outlets.
• Maintain company standards for food quality, presentation, taste and portions.
• Lead, audit and coach kitchens to drive consistency and improvements.

Skills

Culinary leadership

Quality control

Team coaching

Attention to detail

Auditing & audits

Cost management

Brand standards

Education

Diploma/Bachelor's in Culinary Arts

Job description

About The Client

A Kuwait-based organization operating within the food and beverage sector for more than a decade. The company develops and manages a portfolio of restaurant concepts, overseeing culinary operations, quality standards, and continuous operational excellence across multiple outlets.

About The Role

The Executive Chef – Outlet Operations & Standards is responsible for ensuring consistent culinary excellence across all restaurant outlets by maintaining company standards for food quality, presentation, taste, portion control, food safety, cleanliness, and operational efficiency. The role acts as the culinary leader, auditor, and coach, driving consistency and continuous improvement across all kitchens.

About You

An ideal candidate would have the following:

• Diploma or Bachelor's Degree in Culinary Arts or a related field.
• 10–15 years of professional kitchen experience, including at least 5 years in a senior culinary leadership role.
• Proven experience managing multi-unit restaurant operations or central kitchens.
• Strong knowledge of food safety standards (HACCP), recipe standardization, portion control, and food cost management.
• Experience conducting kitchen audits and implementing operational improvements.
• Strong leadership, coaching, and team development skills.
• Excellent attention to detail with the ability to maintain consistent quality across multiple outlets.
• Experience within restaurant groups or hospitality operations is highly preferred.