Executive Chef - Indian Cuisine | Lead Kitchen & Menus

PPOAR; Kuwait City; On-site; KWD 4,500 - 5,900; Full time

Job summary

PPOAR in Al-Kuwait is seeking an experienced Executive Chef to lead our Indian cuisine team in a fast paced, upscale restaurant, delivering exceptional dishes. The ideal candidate will have a minimum of five years in an Executive Chef role, deep knowledge of Indian regional cooking, and strong leadership to train, motivate and supervise kitchen staff while maintaining high quality and consistency.

You will manage menu planning, food and labor costs, inventory, safety standards and supplier

Qualifications

• Minimum of 5 years experience as an Executive Chef in upscale Indian restaurants.
• In-depth knowledge of Indian cuisine, including regional variations.
• Strong leadership, with the ability to motivate and train a team.
• Excellent communication skills with management and staff.
• Proven track record of managing food cost, labor cost, inventory and operations.
• Ability to work under pressure in a fast-paced environment while maintaining quality.

Responsibilities

• Plan and create menus, ensuring the highest quality and standards are met.
• Oversee the preparation and cooking of all dishes in accordance with recipes and plating guidelines.
• Train, mentor, and lead kitchen staff to maintain consistency and efficiency in food preparation.
• Monitor inventory levels and order supplies as needed.
• Manage food cost and labor cost to meet budget targets.
• Ensure compliance with health, safety, and sanitation standards in the kitchen.
• Collaborate with restaurant management to develop new menu items based on market trends and customer feedback.

Skills

Leadership

Indian cuisine

Menu planning

Cost control

Staff training

Communication

Job description

PPOAR in Al-Kuwait is seeking an experienced Executive Chef to lead our Indian cuisine team in a fast paced, upscale restaurant, delivering exceptional dishes. The ideal candidate will have a minimum of five years in an Executive Chef role, deep knowledge of Indian regional cooking, and strong leadership to train, motivate and supervise kitchen staff while maintaining high quality and consistency.

You will manage menu planning, food and labor costs, inventory, safety standards and supplier