Kuwait
Last date to apply : 31-05-2025
600 to 700 kwd
5+Years of Experience
Full_time
Bachelor of Hotel Management
Reporting To: Executive Chef
Department: Food and Beverage
Ability to communicate, read, write, and analyze restaurant operations clearly.
Oversee diverse aspects of the restaurant, manage staff, create menus, and determine food inventory needs.
Must be experienced, creative, and passionate.
Manage back-of-house operations, oversee kitchen staff, and ensure high-quality cuisine.
Ensure food and labor cost goals are met.
Lead kitchen team and operations in Executive Chef’s absence.
Train and guide Sous Chef, Chef de Partie, and cooks in food preparation, line cooking, and dish plating.
Oversee and organize kitchen stock and ingredients.
Assign tasks and supervise chefs and cooks in food preparation and presentation.
Maintain kitchen efficiency and ensure all tasks are executed effectively.
Resolve issues promptly to ensure timely customer service.
Ensure compliance with food safety and hygiene regulations.
Implement and monitor the first-in, first-out food rotation system.
Keep cooking stations stocked, especially during peak hours.
Hire and train new kitchen employees per restaurant standards.
Manage food and product ordering while minimizing waste and budget concerns.
Supervise all food preparation and presentation for quality control.
Collaborate with the Executive Chef on kitchen organization and training opportunities.
Verify that food storage units meet standards and are well-managed.
Assist the Executive Chef in menu creation.
Coordinate with restaurant management on supply ordering, budget, and staffing.
Formal culinary training or a Bachelor's degree.
Minimum of 3 years of experience as a Head Chef or higher.
Extensive food and beverage knowledge; GCC experience is an advantage.
Ability to work in a fast-paced environment.
Strong organizational skills and restaurant industry knowledge.
HACCP certification is a plus.
Availability to work early mornings, nights, and weekends.
Ability to bend, move, and lift 10 kg or more.
Physically capable of standing and moving for 10+ hours per shift.
Strong verbal and written communication skills.
Exceptional customer service skills.
Must pass a background check.
Knowledge of restaurant regulations, procedures, and new trends.
Leadership, management, and staff training.
Ability to work under pressure and self-motivation.
Creative problem-solving skills.
Proficiency in various computer programs, including MS Office.
Decision-making and ability to handle pressure.
Knowledge of various cooking methods, ingredients, and procedures.
Familiarity with industry best practices.
Leadership, creativity, and hand-eye coordination.
Strong time-management skills.
Ability to deal with uncertainty effectively.