Pastry Head Chef

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

Job summary

A culinary establishment in Kuwait is seeking a Head Chef to implement and maintain culinary standards across multiple units. Your responsibilities include managing daily kitchen operations, designing innovative menus, and ensuring food quality and safety. The ideal candidate has at least 8 years of experience, including 2 years in a leadership role, and a degree in culinary science or hospitality management. Strong leadership and interpersonal skills are essential for motivating the culinary team.

Qualifications

• Minimum 2 years in similar role and overall 8 years experience.
• Strong knowledge of cooking methods and kitchen equipment.
• Familiar with handling multi-unit operations.

Responsibilities

• Planning and directing food preparation and culinary activities.
• Overseeing daily kitchen operations across brands.
• Training and managing kitchen personnel.

Skills

People management

Strong leadership

Financial management

Critical thinking

Time-management

Interpersonal skills

Education

Degree in culinary science or hospitality management

Tools

MS Office

Restaurant software programs

Job description

Overview

Function: The Head Chef is directly responsible for implementing and following the culinary standards and overseeing the culinary operations of all the restaurants and central kitchen. He is responsible to maintain controls and to ensure quality, consistency and hygiene both for products and equipment in the restaurant. Head Chef must assist the design and plan of new kitchens keeping in mind the concept, market-scenario and demand, assist the management in the development of new concepts by creating and introducing new menus. He is responsible for vendor development, equipment sourcing, raw materials identifying etc.

Primary Duties & responsibilities

• Planning, controlling and directing the food preparation process and all culinary activities
• Overall responsibility for all the kitchen’s daily operations across the brand
• Assist management to design menus that enhance customers’ culinary experience while keeping up high quality and brand standards
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Manage day-to-day Kitchen operations and Culinary team
• Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost
• Support management with required culinary proposals, Menu Pricing and Menu Innovation
• Track food costs while Managing Vendors to provide Standard Cost-efficient Products
• Ensure that appropriate Sanitation, Maintenance and Safety Standards are followed
• Implement and maintain Culinary Excellence Standards
• Train and manage kitchen personnel and supervise all culinary activities
• Standardize recipes and initiate and sustain research in the F&B industry.
• Develop all necessary manuals in liaison with the operations team
• Be responsible for vendor development, equipment sourcing and raw materials finalization.
• Augment production capacity when required and maintain quality controls consistently.
• Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen’s operations.
• Prioritize F&B controls, ensure top quality and health, safety and hygiene both for products and equipment and maintain food cost at a minimum.
• Should monitor closely and continuously the activities of chefs and to ensure smooth food production
• Should be able to motivate and lead the team from the fore-front.
• Take up any related responsibilities handed over to you; by the management
• Must have the capacity develop and manage a multi-unit, multi-concept operation in coordination with the Executive Chef.

Skills

• People management, Strong leadership and fostering teamwork
• Self-motivated with High energy Level with Great interpersonal and communication skills
• Good financial management skills
• Critical thinker and conflict resolution skills
• Good time-management skills
• Must be enthusiastic enough to absorb and innovate new ideas, study new cuisines and concepts.

Qualifications

• A degree in culinary science or hospitality management
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Excellent use of various cooking methods, ingredients, equipment, tools and processes
• Minimum 2 years in similar role, and overall 8 years experience
• Should be familiar with handling multi-unit operations.
• Good understanding of MS Office and restaurant software programs