Head Chef – Pastry & Bakery

HRInvest; Kuwait; On-site; KWD 24,000 - 36,000; Full time

Job summary

HRInvest in Kuwait seeks a Head of Baking & Pastry to set strategic direction and uphold technical standards across central kitchen and outlets.

You will lead bakery operations across brands, ensure quality, portioning, and food safety, and drive menu innovation in collaboration with the Culinary Director.

Qualifications

• Diploma or Bachelor’s Degree in Culinary Arts or related field.
• 10–15 years of professional Bread and Pastries experience.
• Experience in multi-unit restaurant/bakery operations and central kitchen management.

Responsibilities

• Set the strategic direction, technical standard, and innovation pipeline for bakery/pastry across central kitchen and outlets.
• Act as technical authority, auditor, and trainer for baking operations across brands.
• Partner with Culinary Director on category strategy, product development, and capability building.
• Ensure quality, presentation, taste, portioning, and food safety across all outlets.

Skills

Leadership

Attention to detail

HACCP knowledge

Recipe standardization

Portion control

Food cost management

Kitchen audits

Team development

Multi-unit operations

Education

Diploma or 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

To set the strategic direction, technical standard, and innovation pipeline for all bakery and pastry operations — across central kitchen and outlet level — while ensuring consistent quality, presentation, taste, portioning, food safety, cleanliness, and operational efficiency. The Head of Baking & Pastry serves as the technical authority, auditor, and trainer for all baking and pastry operations across brands and outlets, and partners with the Culinary Director on category strategy, product development, and long-term capability building.

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 in Bread and Pastries
• Experience in: multi-unit restaurant/bakery operations, central kitchen/commissary management, high-volume bread and pastry production, new product development and menu innovation
• 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.