I - Executive Chef

One of our clients in the restaurant & hospitality industry-a fast-growing, chef-driven café group is looking for an Executive Chef. Operating a portfolio of company-owned locations and a central production kitchen, the brand delivers elevated Mediterranean-Italian fare, signature desserts and specialty coffee to a rapidly growing guest base.

Location: Kuwait

Years of Experience: Minimum 7-10 years of culinary experience with at least 3 years in a senior chef role.

Education: Diploma or Degree in Culinary Arts, Hospitality, or related field.

Department: Kitchen Operations

Reports To: General Manager / Operations Manager

Supervises: Head Chefs, Sous Chefs, Line Cooks, Bakers, Production Staff

Notice Period: Immediate joiners or a maximum one-month notice period.

Applicants are requested to apply with their updated resumes and then click the following link to update their details to speed up the process of recruitment.

https://www.arbetecareers.com/Candidate-Portal

Position Summary
The Executive Chef is responsible for overseeing all kitchen operations across all the restaurant branches and central production kitchens. This role ensures consistent food quality, menu innovation, production efficiency, and strong kitchen leadership. The Executive Chef plays a key role in maintaining
brand standards, controlling food costs, and leading the culinary team toward excellence and productivity.

Job Description

1. Kitchen Operations Leadership

• Oversee daily kitchen operations across all branches and central kitchens.
• Ensure all recipes, standards, and presentation guidelines are strictly followed.
• Conduct routine kitchen inspections to maintain hygiene, cleanliness, and food safety.
• Coordinate production schedules to meet outlet demands efficiently.

2. Menu Development & Recipe Standardization

• Develop new menu items, seasonal dishes, and product improvements.
• Ensure all recipes are standardized, documented, and followed by the team.
• Evaluate food trends and propose innovations aligned with the brand concept.
• Work with the Operations Manager and Marketing on new product launches.

3. Food Quality Control

• Maintain consistent taste, portioning, texture, and presentation across all outlets.
• Conduct regular food tasting sessions and quality checks.
• Ensure the use of fresh, high-quality ingredients in all preparations.
• Address and correct any quality issues reported by branches or customers.

4. Production & Cost Control

• Manage inventory usage, portion control, and production efficiency.
• Monitor food cost, minimize wastage, and improve profitability.
• Review daily kitchen consumption reports, wastage logs, and stock levels.
• Coordinate with purchasing for ingredient availability and supplier performance.

5. Team Management & Staff Development

• Lead, train, and mentor kitchen teams across all branches.
• Conduct skill development sessions, technique training, and performance evaluations.
• Address staff concerns, disciplinary issues, and manpower needs with HR.
• Ensure proper scheduling, allocation, and supervision of kitchen staff.

6. Hygiene, Safety & Compliance

• Enforce strict food safety, hygiene, and sanitation guidelines.
• Ensure compliance with municipality regulations and company standards.
• Oversee regular cleaning schedules, equipment sanitation, and kitchen discipline.
• Ensure that all kitchen staff follow personal hygiene and safety procedures.

7. Equipment & Maintenance Oversight

• Monitor kitchen equipment functionality and ensure preventive maintenance.
• Report breakdowns and coordinate repairs to avoid disruption in production.
• Recommend equipment upgrades or replacements when needed.

8. Reporting & Documentation

• Submit daily or weekly production reports, cost breakdowns, and consumption summaries.
• Maintain updated recipe books, portion guidelines, and production records.
• Prepare kitchen performance reviews for management.
• Identify operational gaps and propose improvement plans.

Qualifications

• Strong knowledge of kitchen operations, food production, and menu planning.
• Excellent leadership, communication, and organizational skills.
• Expertise in food costing, inventory management, and kitchen hygiene standards.

Personal Competencies

• Strong Culinary Expertise
• Leadership & Team Training
• Creativity & Menu Innovation
• Time Management
• Quality & Consistency Focus
• Problem Solving
• High Professionalism & Discipline

Note: We thank all applicants for their interest however, only those candidates who are shortlisted will be contacted.