Job Description

Roles & Responsibilities:

Planning, controlling and directing the food preparation process and all culinary activities Overall responsibility for all the kitchens daily operations across all outlets in Kuwait 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 kitchens 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 Management 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

Job Classification Industry: Hotels & Restaurants Functional Area / Department: Food, Beverage & Hospitality Role Category: Kitchen / F&B Production Role: Executive Chef Employement Type: Full time

Contact Details: Company: Corporate Manpower Location(s): Kuwait