Head Chef/ R&D Chef

confidential; Kuwait; On-site; KWD 3,000 - 15,000; Full time

Job summary

A leading culinary establishment in Kuwait seeks a Head Chef/R&D Chef to blend creativity with healthy meal innovation. The ideal candidate will lead a kitchen team, ensuring high standards in food preparation while developing new recipes focused on active lifestyles. Responsibilities include overseeing operations, training staff, conducting research on nutrition, and adhering to food safety regulations. The role demands strong leadership, excellent culinary skills, and a passion for innovation in cuisine.

Qualifications

• Proven experience as a Head Chef or in a similar role within the culinary industry.
• Strong leadership and team management skills.
• Creative mindset with a passion for culinary innovation.
• Excellent knowledge of food safety and sanitation regulations.
• Ability to work under pressure and in a fast-paced environment.
• Strong communication and interpersonal skills.
• Experience in menu planning and cost control.
• Understanding of nutrition and dietary needs for active individuals.
• Flexibility to adapt to changing demands and trends.
• Commitment to continuous learning and professional development.

Responsibilities

• Lead and manage the kitchen team to ensure efficient operations and high-quality food preparation.
• Develop and innovate new recipes that align with the company’s focus on healthy lifestyle.
• Conduct research on nutritional trends and ingredients to enhance menu offerings.
• Ensure compliance with food safety and hygiene regulations in the kitchen.
• Monitor inventory levels and manage food costs effectively.
• Train and mentor kitchen staff to improve their culinary skills and knowledge.
• Continuously create new menus.
• Gather feedback from customers to continuously improve dishes and service.
• Prepare and present dishes for special events and tastings.
• Stay updated on industry trends and competitor offerings to maintain a competitive edge.

Skills

Culinary techniques

Nutrition knowledge

Recipe creation

Kitchen management

Organizational skills

Communication skills

Food safety regulations

Cost control

Job description

The Head Chef/R&D Chef position combines the art of cooking with innovative research and development, aimed at creating nutritious and delicious meals that cater to active lifestyles. The ideal candidate will lead a team of chefs, oversee kitchen operations, and contribute to menu development while ensuring the highest standards of food quality and safety.

Responsibilities:

1. Lead and manage the kitchen team to ensure efficient operations and high-quality food preparation.
2. Develop and innovate new recipes that align with the company’s focus on healthy lifestyle.
3. Conduct research on nutritional trends and ingredients to enhance menu offerings.
4. Ensure compliance with food safety and hygiene regulations in the kitchen.
5. Monitor inventory levels and manage food costs effectively.
6. Train and mentor kitchen staff to improve their culinary skills and knowledge.
7. Continuously create new menus.
8. Gather feedback from customers to continuously improve dishes and service.
9. Prepare and present dishes for special events and tastings.
10. Stay updated on industry trends and competitor offerings to maintain a competitive edge.

Preferred Candidate:

1. Proven experience as a Head Chef or in a similar role within the culinary industry.
2. Strong leadership and team management skills.
3. Creative mindset with a passion for culinary innovation.
4. Excellent knowledge of food safety and sanitation regulations.
5. Ability to work under pressure and in a fast-paced environment.
6. Strong communication and interpersonal skills.
7. Experience in menu planning and cost control.
8. Understanding of nutrition and dietary needs for active individuals.
9. Flexibility to adapt to changing demands and trends.
10. Commitment to continuous learning and professional development.

Skills

• Expertise in culinary techniques and food preparation.
• Strong knowledge of nutrition and dietary requirements.
• Ability to create and innovate recipes for diverse dietary needs.
• Proficient in kitchen management and staff training.
• Excellent organizational and multitasking abilities.
• Strong communication and leadership skills.
• Familiarity with food safety regulations and best practices.
• Ability to analyze and control food costs effectively.