Head Chef- R&D

Client of Hudson Manpower; Farwaniya; On-site; KWD 18,000 - 30,000; Full time

Job summary

The Kuwait-based restaurant group is hiring an experienced Head Chef - R&D to lead the development of innovative food products and concepts, research trends, and translate briefs into new offerings that delight guests.

You will standardize recipes for mass production, ensure food quality and presentation, conduct audits, mentor and manage the culinary team, and collaborate with CPU and branches to maintain consistent production and documentation.

Qualifications

• Minimum 7–8 years of experience in a similar R&D culinary role.
• Bachelor's Degree in Catering Science or Culinary Arts.

Responsibilities

• Lead the development of innovative food products and concepts.
• Research emerging food trends and evaluate their commercial potential.
• Develop new products based on management and corporate briefs.
• Standardize recipes for mass production while maintaining consistency.
• Ensure food quality presentation and guest satisfaction.
• Conduct recipe audits after product launches and recommend improvements.
• Coordinate with CPU and branches to establish standardized production processes.
• Prepare recipe cards, shelf-life charts, and documentation.
• Conduct culinary audits and branch training programs.
• Identify suitable alternative ingredients when required.
• Ensure compliance with food safety and hygiene regulations.
• Submit complete recipe documentation after tasting committee approval.
• Conduct market surveys and competitor analysis.
• Collect operational feedback on newly launched dishes.
• Track KPIs and participate in monthly improvement meetings.
• Maintain confidentiality of recipes and R&D data.
• Coach, mentor and manage culinary team performance.

Skills

Food product development

Culinary leadership

Education

Bachelor's Degree in Catering Science or Culinary Arts

Job description

We are hiring experienced Head Chef- R amp D for a reputed restaurant group in Kuwait

Key Responsibilities

• Lead the development of innovative food products and concepts
• Research emerging food trends and evaluate their commercial potential
• Develop new products based on management and corporate briefs
• Standardize recipes for mass production while maintaining consistency
• Ensure food quality presentation and guest satisfaction
• Conduct recipe audits after product launches and recommend improvements
• Coordinate with Central Production Unit CPU and branches to establish standardized production processes
• Prepare recipe cards shelf-life charts and documentation
• Conduct culinary audits and branch training programs
• Identify suitable alternative ingredients when required
• Ensure compliance with food safety and hygiene regulations
• Submit complete recipe documentation after tasting committee approval
• Conduct market surveys and competitor analysis
• Collect operational feedback on newly launched dishes
• Track KPIs and participate in monthly improvement meetings
• Maintain confidentiality of recipes and R amp D data
• Coach mentor and manage culinary team performance

Job requirements

• Minimum 7 8 years of experience in a similar R&D culinary role.
• Bachelor's Degree in Catering Science or Culinary Arts