EXECUTIVE CHEF

Rose City Catering Company; Kuwait City; On-site; KWD 20,000 - 36,000; Full time

Job summary

Rose City Catering Company in Kuwait City seeks a senior culinary leader to develop and update menus, ensure nutritional balance within budget, and lead a large kitchen team including Sous Chefs, Cooks, and Assistants.

The role requires a minimum 15 years in culinary with at least 5 years in a senior leadership position, and experience in institutional, catering, or hotel environments. English is advantageous, with a focus on safety and SOPs.

Qualifications

• Education Diploma or Bachelor's Degree in Culinary Arts or Hotel Management.
• Experience Minimum 15 years in culinary with at least 5 years in a senior leadership role.
• Industry Proven experience in large-scale institutional restaurants catering and hotels.
• Languages English is a strong advantage.

Responsibilities

• Develop review and update menus to ensure variety, nutritional balance, and alignment with budget.
• Implement and maintain standardized recipes and SOPs for all menu items to ensure consistency across service locations.
• Lead, mentor, and manage a large culinary team including Sous Chefs, Cooks, Kitchen Assistants, and Dishwashers.
• Conduct regular performance evaluations and organize culinary skills development programs and food safety training sessions.
• Implement and monitor HACCP plans for all food production processes.
• Analyze food cost reports and implement strategies to maintain food costs within the approved budget.
• Identify opportunities for cost savings without compromising food quality or standards.
• Continuously research and introduce new dishes, techniques, and presentation styles to enhance the dining experience.
• Prepare and submit daily, weekly, and monthly operational reports to Management.

Skills

Leadership

Menu planning

Cost management

Team management

Food safety

Education

Diploma or Bachelor's Degree in Culinary Arts or Hotel Management

Job description

KEY DUTIES

• Develop review and update menus to ensure variety nutritional balance and alignment with approved budget and cost target
• Implement and maintain standardized recipes SOPs for all menu items to ensure consistency across all service locations
• Lead mentor and manage a large culinary team including Sous Chefs Cooks Kitchen Assistants and Dishwashers
• Conduct regular performance evaluations and organize culinary skills development programs and food safety training sessions
• Implement and monitor HACCP plans for all food production processes
• Analyze food cost reports and implement strategies to maintain food costs within the approved budget
• Identify opportunities for cost savings without compromising food quality or standards
• Continuously research and introduce new dishes cooking techniques and presentation styles to enhance the dining experience
• Prepare and submit daily weekly and monthly operational reports to the Management

QUALIFICATIONS

• Education Diploma or Bachelor's Degree in Culinary Arts or Hotel Management
• Experience Minimum 15 years in culinary with at least 5 years in a senior leadership role
• Industry Proven experience in large-scale institutional restaurants catering and hotels
• Languages English is a strong advantage