Job description

About The Client

A Kuwait-based organization operating within the food and beverage sector for more than a decade. The company develops and manages a portfolio of restaurant concepts, overseeing culinary operations, quality standards, and continuous operational excellence across multiple outlets.

About The Role

The Executive Chef – Outlet Operations & Standards is responsible for ensuring consistent culinary excellence across all restaurant outlets by maintaining company standards for food quality, presentation, taste, portion control, food safety, cleanliness, and operational efficiency. The role acts as the culinary leader, auditor, and coach, driving consistency and continuous improvement across all kitchens.

Skills

About You

An ideal candidate would have the following:

• Diploma or Bachelor's Degree in Culinary Arts or a related field.
• 10–15 years of professional kitchen experience, including at least 5 years in a senior culinary leadership role.
• Proven experience managing multi-unit restaurant operations or central kitchens.
• Strong knowledge of food safety standards (HACCP), recipe standardization, portion control, and food cost management.
• Experience conducting kitchen audits and implementing operational improvements.
• Strong leadership, coaching, and team development skills.
• Excellent attention to detail with the ability to maintain consistent quality across multiple outlets.
• Experience within restaurant groups or hospitality operations is highly preferred.