Executive Culinary Director

Seazen Group; Kuwait; On-site; KWD 32,000 - 64,000; Full time

Job summary

Seazen Group in Kuwait seeks a senior Area Chef to oversee culinary operations across the group. You will manage budgeting, cost control, and a comprehensive menu program, while guiding training and SOP adherence.

You will lead a skilled team, ensure food quality and sanitation, and partner with management to achieve KPIs and guest satisfaction. The role demands strong leadership, strategic planning, and hands-on involvement in menu development and events.

Qualifications

• Minimum 10–12 years of experience in hospitality.
• Bachelor’s Degree in Catering Science, Culinary Arts or related field.
• Excellent English communication skills (spoken and written).
• Strong planning, organizational, and time-management skills.
• Excellent interpersonal and leadership skills.

Responsibilities

• Schedules and coordinates the work of Area Chefs to achieve budgets, KPI targets, food quality, cost of sales and food safety standards.
• Collaborates with management to execute strategy and departmental goals.
• Oversees catering and special events, including demonstrations of culinary techniques at events.
• Ensures guest expectations for quality and presentation are met and drives guest loyalty.
• Assists in menu development to ensure product quality and food cost management.
• Manages operating budgets, expenses, and labor according to demand.
• Hires, trains, coaches, and develops a capable team with cross-training.

Skills

Budgeting

Cost control

Menu development

Training oversight

Quality & safety

Staff supervision

Education

Bachelor’s Degree in Catering Science, Culinary Arts

Job description

Seazen Group in Kuwait seeks a senior Area Chef to oversee culinary operations across the group. You will manage budgeting, cost control, and a comprehensive menu program, while guiding training and SOP adherence.

You will lead a skilled team, ensure food quality and sanitation, and partner with management to achieve KPIs and guest satisfaction. The role demands strong leadership, strategic planning, and hands-on involvement in menu development and events.