Kitchen Manager

HRInvest; Kuwait; On-site; KWD 39,000 - 78,000; Full time

Job summary

HRInvest in Kuwait seeks a seasoned Head of Kitchen to oversee daily kitchen operations in a multi-unit restaurant environment. You will supervise staff, drive production planning, and enforce recipes and SOPs in line with food safety and quality standards.

The role requires 10+ years in professional kitchens with at least 5 years in a senior leadership role, strong cost control, inventory management, and a keen eye for operational excellence.

Qualifications

• 10–15+ years in professional kitchens
• 5+ years in a senior leadership role
• Experience in multi-unit restaurant operations and central kitchen management
• Strong knowledge of food safety standards and HACCP
• Proven experience managing kitchen operations, supervision, planning, and quality control
• Strong understanding of food cost control, inventory management and waste reduction
• Strong attention to detail and commitment to operational standards
• Independent decision-making ability to resolve operational issues

Responsibilities

• Oversee daily kitchen operations
• Supervise kitchen staff
• Monitor production planning
• Enforce recipes and SOPs
• Conduct daily inspections and ensure compliance with food safety and hygiene
• Maintain food quality control
• Manage inventory and stock
• Control food cost and waste
• Investigate customer complaints
• Develop staff
• Maintain audit readiness through documentation and compliance

Skills

Senior leadership

Multi-unit ops

Food safety (HACCP)

Staff supervision

Production planning

Cost control

Attention to detail

Independent decision-making

Job description

About The Client

A Kuwait-based organization operating within the food and beverage sector for more than a decade. Developing and managing a portfolio of restaurant concepts, the company oversees activities from concept development to daily operations, working across culinary, design, and operational functions to support consistent and structured business performance.

About The Role

To oversee daily kitchen operations, ensuring food is prepared and served in accordance with company standards, SOPs, food safety requirements, and quality expectations. The role involves supervising kitchen staff, monitoring production planning, enforcing recipes and operational procedures, conducting daily inspections, and ensuring compliance with food safety and hygiene requirements. It also focuses on food quality control, inventory and stock management, food cost and waste control, customer complaint investigations, staff development, and maintaining audit readiness through accurate documentation and compliance.

Skills

About You

An ideal candidate would have the following:

• 10–15+ years of experience in professional kitchens, with at least 5 years in a senior leadership role
• Experience in multi-unit restaurant operations and central kitchen management
• Strong working knowledge of food safety standards, HACCP requirements, and regulatory compliance
• Proven experience managing kitchen operations, staff supervision, production planning, and quality control
• Strong understanding of food cost control, inventory management, and waste reduction
• Strong attention to detail and commitment to operational standards
• Independent decision-making ability with the confidence to resolve operational issues effectively