Seafood Chef Jobs in Kuwait

<p><br></p> <p> <strong>About the Job:</strong> </p> <p>An opportunity has arisen for a Italian Specialty Sous Chef to join<strong> </strong>Culinary Team<strong> </strong>at <strong>Jumeirah Messilah Beach</strong>. The main duties and responsibilities of this role are: Lead the day-to-day operation. </p> <ol> <li>Lead the daily operation of the Olio Kitchen, ensuring smooth preparation, service and overall kitchen performance.</li> <li>Take operational responsibility for the Olio Kitchen, ensuring culinary and service standards are consistently maintained.</li> <li>Prepare and supervise high-quality Italian cuisine according to approved recipes, preparation methods, portion sizes and plating standards.</li> <li>Maintain the authenticity, consistency and quality of the Italian culinary offering, with particular attention to ingredients, cooking techniques, flavour and presentation.</li> <li>Develop seasonal dishes and Chef s Creations that are relevant to Olio s restaurant concept, target market and guest expectations.</li> <li>Support menu planning and development, bringing strong Italian culinary knowledge, creativity and current food trends into the restaurant offering.</li> <li>Communicate and delegate daily production requirements based on business forecasts, ensuring the team understands quantities, priorities and preparation requirements.</li> <li>Supervise the culinary team during preparation, set-up, service and breakdown, ensuring an organized and efficient operation throughout each meal period.</li> <li>Expedite orders during service, maintaining consistency, presentation and timely delivery from the kitchen.</li> <li>Ensure quality ingredients are correctly ordered, received, stored and rotated according to FIFO requirements and purchasing specifications.</li> <li>Inspect incoming produce and ingredients to ensure they meet the required quality and purchasing specifications before use.</li> <li>Conduct regular inspections of refrigerators and food-storage areas to ensure correct storage, rotation and product quality.</li> <li>Control food portions, production and waste to maintain consistency and support the restaurant s food-cost targets.</li> <li>Monitor the effective use of food, labour, energy and other kitchen resources to improve operational efficiency and cost effectiveness.</li> <li>Maintain food safety, hygiene and safe food-handling standards throughout the Olio Kitchen.</li> <li>Work closely with Stewarding to maintain high standards of cleanliness across kitchen equipment, refrigeration, floors and work areas.</li> <li>Ensure kitchen equipment is properly used and maintained, reporting defects and following up on repairs to minimize operational disruption.</li> <li>Train, coach and develop Olio culinary colleagues, strengthening their culinary knowledge, technical skills and consistency in food preparation and presentation.</li> <li>Conduct regular team briefings and communicate operational requirements, menu changes, priorities and relevant information clearly to the culinary team.</li> <li>Motivate the culinary team and maintain a professional, respectful and collaborative working environment.</li> <li>Plan and support food promotions in coordination with the Food &amp; Beverage promotional calendar and restaurant requirements.</li> <li>Maintain accurate kitchen documentation, including schedules, standard recipes, menus, food-presentation references and required operational reports.</li> <li>Coordinate effectively with Food &amp; Beverage Service and other departments to ensure a consistent restaurant operation and guest experience.</li> <li>Report operational challenges and irregularities promptly to the Executive Sous Chef or Executive Chef and take appropriate corrective action.</li> <li>Continuously identify opportunities to improve culinary quality, productivity and kitchen efficiency while maintaining the standards expected of Olio.</li> </ol> <p><br></p> <p> </p><p><strong>Desired Candidate Profile</strong></p><ul> <li> Should have 5-year minimum experience in Culinary in a five-star hotel. </li> <li> Work in a multicultural environment. </li> <li> Knowledge of the style of cuisine. </li> <li> Knowledge of HACCP as well as general health &amp; safety in the workplace. </li> <li> Solid International Culinary experience </li> </ul>

Chef <br><br> Job Id :100194458<br><br>Hire Resume Writers<br><br>×<br><br>Please enter details to report job<br><br>Name*<br><br>Email*<br><br>Reason to report<br><br>Description<br><br>Responsibilities:<br><br>Receive and check fruits and vegetables upon delivery. Clean and wash fruits and vegetables properly. Peel, cut, slice, and prepare vegetables and fruits according to kitchen requirements. Maintain cleanliness and hygiene of the vegetable preparation area. Follow proper food safety and handling procedures. Assist in proper storage and organization of fruits and vegetables.<br><br>Requirements<br><br>Previous experience in a catering company, restaurant, or central kitchen is preferred. Good knowledge of vegetable and fruit preparation. Able to read and understand basic English. Hardworking, clean, and physically fit.<br><br>Interested Applicants May Send Their CV To<br><br>hr@matbakhi.co<br><br>Get Organic Produce<br><br>Basic Details<br><br>salary : 250 KD<br><br>Location : Al Qurain , Kuwait<br><br>Qualification<br><br>Posted : 17 days ago<br><br>Job Type : Full-Time<br><br>Company : Kuwait Jobs<br><br>Contact Info<br><br>Mobile : Not-Mentioned<br><br>Alternate Mobile : Not-Mentioned<br><br>Email : hr@matbakhi.co

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>New opportunity for an experienced Executive Sous Chef to support senior culinary leadership in oversight of multi-brand operations for this expanding hospitality group to be based in Kuwait with travel across the Gulf.</p><br><p>Successful candidates will come from a restaurants background, with experience managing CPU bulk production, standalone outlets &amp; large teams.</p><br><p><strong>About:</strong></p><br><p>The Executive Sous Chef is a hands-on role whilst becoming a key leader in the creation &amp; delivery of innovative food concepts including menu development, recipes, concepts &amp; events. Responsible for support in leading teams across central production &amp; outlets across the Gulf.</p><br><p><strong>Requirements:</strong></p><br><ul> <li>Eligibility to work in Kuwait &amp; travel across the Gulf (please check your visa status before applying)</li><li>Minimum 2 Years in a similar position leading large teams within the Gulf</li><li>Restaurant background, the client is not considering hotel backgrounds</li><li>Proven track record of managing multi-location restaurant/foodservice operations.</li><li>Experience in budgeting, financial analysis, &amp; managing P&amp;L statements</li><li>Minimum Bachelor’s Degree (Catering Science/Culinary Arts)</li><li>Ideally a quick starter</li></ul> <p><strong>Salary Package:</strong> KWD 1300 basic + incentives + single expat benefits only including flights, visa, housing, transport, medical</p><br> </div>

<p>\"<h4>Job summary<\\\/h4>\\n<p>The executive chef is responsible for leading all kitchen operations at P.F. Chang\\u2019s, ensuring the delivery of high-quality, authentic Asian cuisine that meets the brand\\u2019s standards. This role oversees food preparation, kitchen staff management, food safety compliance, cost control, and menu execution while maintaining consistency, efficiency, and excellence in every dish served.<\\\/p>\\n\\n<h4>Key responsibilities<\\\/h4>\\n<p><strong>Kitchen operations management<\\\/strong><\\\/p>\\n<ul>\\n<li>Oversee daily kitchen operations, ensuring smooth and efficient service.<\\\/li>\\n<li>Maintain P.F. Chang\\u2019s culinary standards, recipes, and presentation guidelines.<\\\/li>\\n<li>Ensure consistent quality, taste, and portion control across all menu items.<\\\/li>\\n<li>Monitor food production to guarantee timely delivery during peak hours.<\\\/li>\\n<\\\/ul>\\n\\n<p><strong>Team leadership & development<\\\/strong><\\\/p>\\n<ul>\\n<li>Lead, train, and mentor kitchen staff, including sous chefs, line cooks, and prep staff.<\\\/li>\\n<li>Foster a positive, high-performance team environment.<\\\/li>\\n<li>Conduct performance evaluations and provide coaching and development opportunities.<\\\/li>\\n<li>Ensure proper staffing levels and scheduling to meet business needs.<\\\/li>\\n<\\\/ul>\\n\\n<p><strong>Food quality & safety<\\\/strong><\\\/p>\\n<ul>\\n<li>Ensure strict adherence to food safety, hygiene, and sanitation standards in line with local regulations and company policies.<\\\/li>\\n<li>Conduct regular kitchen inspections and enforce health and safety procedures.<\\\/li>\\n<li>Maintain proper food storage, labeling, and handling practices.<\\\/li>\\n<\\\/ul>\\n\\n<p><strong>Cost control & inventory management<\\\/strong><\\\/p>\\n<ul>\\n<li>Manage food cost, inventory levels, and waste control to meet financial targets.<\\\/li>\\n<li>Monitor purchasing, receiving, and storage of all kitchen supplies.<\\\/li>\\n<li>Optimize kitchen processes to reduce waste and improve cost efficiency.<\\\/li>\\n<\\\/ul>\\n\\n<p><strong>Menu execution & innovation<\\\/strong><\\\/p>\\n<ul>\\n<li>Ensure accurate execution of P.F. Chang\\u2019s menu offerings.<\\\/li>\\n<li>Collaborate with corporate teams on menu updates, seasonal items, and promotions.<\\\/li>\\n<li>Support innovation while respecting brand identity and authenticity.<\\\/li>\\n<\\\/ul>\\n\\n<p><strong>Compliance & standards<\\\/strong><\\\/p>\\n<ul>\\n<li>Ensure compliance with company policies, procedures, and brand standards.<\\\/li>\\n<li>Maintain documentation related to health, safety, and audits.<\\\/li>\\n<li>Prepare for and successfully pass internal and external inspections.<\\\/li>\\n<\\\/ul>\\n\\n<h4>Qualifications & requirements<\\\/h4>\\n<ul>\\n<li>Proven experience as an executive chef or head chef in a high-volume, full-service restaurant.<\\\/li>\\n<li>Strong knowledge of Asian cuisine (Chinese cuisine experience is highly preferred).<\\\/li>\\n<li>Excellent leadership and team management skills.<\\\/li>\\n<li>Strong understanding of food safety standards and kitchen operations.<\\\/li>\\n<li>Ability to manage costs, budgets, and inventory effectively.<\\\/li>\\n<li>Exceptional organizational and multitasking abilities.<\\\/li>\\n<li>Degree or certification in culinary arts is preferred.<\\\/li>\\n<\\\/ul>\\n\\n<h4>Key competencies<\\\/h4>\\n<ul>\\n<li>Leadership & team development<\\\/li>\\n<li>Attention to detail<\\\/li>\\n<li>Time management & organization<\\\/li>\\n<li>Problem-solving & decision-making<\\\/li>\\n<li>Customer-focused mindset<\\\/li>\\n<li>Operational excellence<\\\/li>\\n<\\\/ul>\\n\\n<h4>Working conditions<\\\/h4>\\n<ul>\\n<li>Ability to work in a fast-paced, high-pressure kitchen environment.<\\\/li>\\n<li>Flexibility to work evenings, weekends, and holidays as required.<\\\/li>\\n<li>Standing for extended periods and working in hot kitchen conditions.<\\\/li>\\n<\\\/ul>\"<\/p><p><\/p>

<p><h4>Exceptional hospitality starts with you</h4> <p>Picture yourself brightening someone’s day. When you join our hotels team, that’s exactly what you’ll do every time you come to work! As an executive sous chef, you’re not just assisting in the direction and administration of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.</p> <h4>Here's what you'll do during a typical day:</h4> <ul> <li><strong>Oversee day-to-day culinary operations:</strong> Manage the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability.</li> <li><strong>Contribute to menu creations:</strong> Partner with the executive chef and food and beverage director to develop and execute menu selections for all food & beverage outlets.</li> <li><strong>Enhance the guest experience:</strong> Engage with guests and clients to gather feedback, identify trends, and support the executive chef in implementing improvements to the dining experience.</li> <li><strong>Support operational efficiency:</strong> Assist in managing and refining kitchen systems, processes, and workflows to maintain seamless operations.</li> <li><strong>Lead a high-performing team:</strong> Recruit new talent while fostering team growth through regular coaching, training, and recognition opportunities.</li> <li><strong>Uphold regulatory standards:</strong> Maintain compliance with health, safety, and sanitation regulations, ensuring the highest standards of guest and team member wellbeing.</li> </ul> <h4>What it takes to make the stay</h4> <p>At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:</p> <ul> <li>A passion for spreading the light and warmth of hospitality.</li> <li>Acting with integrity and always doing the right thing.</li> <li>Inspiring others through leadership.</li> <li>A belief that teamwork drives the best outcomes.</li> <li>A sense of ownership and accountability.</li> <li>A focus on the now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.</li> </ul> <h4>Join an award-winning workplace culture</h4> <p>At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the team members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.</p> <p>Our award-winning culture has earned us repeated recognition on the world’s best workplaces list by Great Place to Work and Fortune. With our suite of world-class brands, and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.</p> <p>Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.</p> <p>Curious about life at Hilton? Explore our careers blog to see why we’re more than a great place to stay—we’re a great place to work.</p></p><p></p>

<p> <strong>About the Hotel:</strong> </p> <p> Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&amp;B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world. </p> <p> Jumeirah Messilah Beach is uniquely located in a secluded area with easy access to Kuwait s Central Business District, airport, and major Kuwait attractions. The resort features 316 rooms and suites, 79 residential suites, and 10 villas totalling 405 units. The beachfront hotel features an impressive array of exceptional dining destinations, including the Garden Caf all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Caf , and The Lobby Lounge for a relaxing afternoon tea. </p> <p> Setting new standards for holistic relaxation and luxurious comfort, the award-winning Talise Spa at Jumeirah Messilah Beach features a stunning Himalayan Salt Room, the first of its kind in the Middle East, built with pure crystal salt in its natural state. The spa also comprises dedicated ladies' and men s areas with an extensive range of treatment rooms, including two private suites. </p> <p> Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events. </p> <p> <strong>About the Job:</strong> </p> <p>An opportunity has arisen for a <strong>Junior Sous Chef </strong>to join<strong> Pastry Kitchen </strong>at <strong>Jumeirah Messilah Beach</strong>. The main duties and responsibilities of this role are:</p> <ol> <li>To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li> <li>To report accidents and sickness immediately to the Executive Pastry Chef, with clear and concise details as required.</li> <li>To identify and request assistance prior to any breakdowns.</li> <li>To relay any breakdown related information immediately to the Executive Pastry Chef to enable root cause identification and eradicate re occurrences.</li> <li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li> <li>To be an ambassador of Lateral service for the team.</li> <li>To have a complete understanding of, and adhere to the company s policy on Safety Procedures and Practices.</li> <li>To have a complete understanding of, and adhere to the company s policy relating to Food hygiene and Safe Food Handling practices.</li> <li>To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li> <li>To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges </li> <li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li> <li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for Engineering response.</li> <li>To identify and request assistance if required, prior to any breakdowns occurring.</li> <li>To adhere to all pre-determined set-up times and breakdowns for each meal period-event.</li> <li>To follow all control and key procedures. </li> <li>To ensure all quality ingredients are accurately ordered, received and stored following F.I.F.O. rotation.</li> </ol> <p>To ensure all quality ingredients are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste</p><p><strong>Desired Candidate Profile</strong></p><p> <strong>About You:</strong> </p> <ul> <li> Should have 5-year minimum experience in Culinary in a five-star hotel. </li> <li> Work in a multicultural environment. </li> <li> Knowledge of the style of cuisine. </li> <li> Knowledge of HACCP as well as general health &amp; safety in the workplace. </li> <li> Solid International Culinary experience </li> </ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><strong>About the Hotel:</strong></span></span></p><br><p><span><span>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&amp;B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.</span></span></p><br><p><span><span>Jumeirah Messilah Beach is uniquely located in a secluded area with easy access to Kuwait’s Central Business District, airport, and major Kuwait attractions. The resort features 316 rooms and suites, 79 residential suites, and 10 villas totalling 405 units. The beachfront hotel features an impressive array of exceptional dining destinations, including the Garden Café all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Café, and The Lobby Lounge for a relaxing afternoon tea.</span></span></p><br><p><span><span>Setting new standards for holistic relaxation and luxurious comfort, the award-winning Talise Spa at Jumeirah Messilah Beach features a stunning Himalayan Salt Room, the first of its kind in the Middle East, built with pure crystal salt in its natural state. The spa also comprises dedicated ladies' and men’s areas with an extensive range of treatment rooms, including two private suites.</span></span></p><br><p><span><span>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.</span></span></p><br><p><span><strong>About the Job:</strong></span></p><br><p><span>An opportunity has arisen for a <strong>Junior Sous Chef&nbsp;</strong>to join<strong> Pastry Kitchen&nbsp;</strong>at <strong>Jumeirah Messilah Beach</strong>. The main duties and responsibilities of this role are:</span></p><br><ol><li>To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li><li>To report accidents and sickness&nbsp;immediately to the Executive Pastry Chef, with clear and concise details as required.</li><li>To identify and request assistance prior to any breakdowns.</li><li>To relay any breakdown related information immediately to&nbsp;the Executive Pastry Chef to enable root cause identification and eradicate re occurrences.</li><li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li><li>To be an ambassador of Lateral service for the team.</li><li>To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.</li><li>To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.</li><li>To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li><li>To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges&nbsp;</li><li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li><li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for Engineering response.</li><li>To identify and request assistance if required, prior to any breakdowns occurring.</li><li>To adhere to all pre-determined set-up times and breakdowns for each meal period-event.</li><li>To follow all control and key procedures. </li><li>To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.</li></ol><p><span>To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste</span></p><br><p><span><span><strong>About You:</strong></span></span></p><br><ul><li><span><span>Should have&nbsp;5-year minimum experience in Culinary&nbsp;in a five-star hotel.</span></span></li><li><span><span>Work in a multicultural environment.</span></span></li><li><span><span>Knowledge of the style of cuisine.</span></span></li><li><span><span>Knowledge of HACCP as well as general health &amp; safety in the workplace.</span></span></li><li><span><span>Solid International Culinary experience</span></span></li></ul><p><span><span><strong>About the Benefits:</strong></span></span></p><br><p><span><span>We offer an attractive tax-free salary, paid in dinar (KWD), the local currency of Kuwait. In addition, we offer generous F&amp;B benefits, reduced hotel rates across our properties globally, 30 days of annual leave, flights home, accommodation, life insurance, a monthly service charge, and other employee benefits, making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.</span></span></p><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><strong>About the Hotel:</strong></span></span></p><br><p><span><span>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&amp;B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.</span></span></p><br><p><span><span>Jumeirah Messilah Beach is uniquely located in a secluded area with easy access to Kuwait’s Central Business District, airport, and major Kuwait attractions. The resort features 316 rooms and suites, 79 residential suites, and 10 villas totalling 405 units. The beachfront hotel features an impressive array of exceptional dining destinations, including the Garden Café all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Café, and The Lobby Lounge for a relaxing afternoon tea.</span></span></p><br><p><span><span>Setting new standards for holistic relaxation and luxurious comfort, the award-winning Talise Spa at Jumeirah Messilah Beach features a stunning Himalayan Salt Room, the first of its kind in the Middle East, built with pure crystal salt in its natural state. The spa also comprises dedicated ladies' and men’s areas with an extensive range of treatment rooms, including two private suites.</span></span></p><br><p><span><span>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.</span></span></p><br><p><span><strong>About the Job:</strong></span></p><br><p><span>An opportunity has arisen for a <strong>Junior Sous Chef&nbsp;</strong>to join<strong> Pastry Kitchen&nbsp;</strong>at <strong>Jumeirah Messilah Beach</strong>. The main duties and responsibilities of this role are:</span></p><br><ol><li>To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li><li>To report accidents and sickness&nbsp;immediately to the Executive Pastry Chef, with clear and concise details as required.</li><li>To identify and request assistance&nbsp; prior to any breakdowns.</li><li>To relay any breakdown related information &nbsp;immediately to&nbsp;the Executive Pastry Chef to enable root cause identification and eradicate re occurrences.</li><li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li><li>To be an ambassador of Lateral service for the team.</li><li>To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.</li><li>To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.</li><li>To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li><li>To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges&nbsp;</li><li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li><li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for Engineering response.</li><li>To identify and request assistance if required, prior to any breakdowns occurring.</li><li>To adhere to all&nbsp; pre-determined set-up times and breakdowns for each meal period-event.</li><li>To follow all control and key procedures.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</li><li>To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.</li></ol><p><span>To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste</span></p><br><p><span><span><strong>About You:</strong></span></span></p><br><ul><li><span><span>Should have&nbsp;5-year minimum experience in Culinary&nbsp;in a five-star hotel.</span></span></li><li><span><span>Work in a multicultural environment.</span></span></li><li><span><span>Knowledge of the style of cuisine.</span></span></li><li><span><span>Knowledge of HACCP as well as general health &amp; safety in the workplace.</span></span></li><li><span><span>Solid International Culinary experience</span></span></li></ul><p><span><span><strong>About the Benefits:</strong></span></span></p><br><p><span><span>We offer an attractive tax-free salary, paid in dinar (KWD), the local currency of Kuwait. In addition, we offer generous F&amp;B benefits, reduced hotel rates across our properties globally, 30 days of annual leave, flights home, accommodation, life insurance, a monthly service charge, and other employee benefits, making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.</span></span></p><br><br> </div>

<p>Join a leading hospitality brand in Kuwait as a Chef De Partie Pastry / Bakery Brand Trainer . We're looking for a passionate pastry professional with strong production and training skills to drive product excellence, maintain brand standards, and develop high-performing kitchen teams.</p><ul><li>Oversee daily pastry and bakery production while maintaining brand standards.</li><li>Train, mentor, and develop pastry kitchen team members across outlets.</li><li>Ensure consistency in product quality, taste, presentation, and portion control.</li><li>Conduct on-the-job training and monitor staff performance.</li><li>Implement and maintain standardized recipes, SOPs, and food safety practices.</li><li>Support new product launches and staff training initiatives.</li><li>Maintain inventory, minimize wastage, and ensure efficient kitchen operations.</li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><ul><li>Diploma or Degree in Hotel Management, Culinary Arts, Bakery &amp; Confectionery, or a related field.</li><li>Minimum 4 6 years of experience in pastry and bakery operations.</li><li>Strong hands-on experience in pastry and bakery production is required.</li><li>Previous experience as a Chef De Partie (CDP) or senior pastry professional is preferred.</li><li>Training and team-handling experience is essential.</li><li>Good knowledge of cakes, pastries, breads, desserts, chocolates, and bakery operations.</li><li>Strong understanding of recipe standardization, quality control, and brand compliance.</li><li>Sound knowledge of food safety, hygiene standards, HACCP, and kitchen best practices.</li><li>Ability to train, mentor, evaluate, and develop kitchen team members.</li><li>Experience in conducting practical training sessions and maintaining training records.</li><li>Strong leadership, communication, presentation, and organizational skills.</li><li>Experience working with multi-outlet restaurants, caf s, bakeries, hotels, or central kitchens is preferred.</li><li>Ability to manage production planning, inventory control, and food cost efficiently.</li><li>Capable of working in a fast-paced, high-volume production environment.</li><li>Maximum Age: 32 Years</li></ul>

<p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p> <p> </p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>PREFERRED QUALIFICATION</p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p>

<p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p> <p> </p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>PREFERRED QUALIFICATION</p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p>

<p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p> <p> </p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p>

<p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p> <p> </p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>PREFERRED QUALIFICATION</p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p>

<p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p> <p> </p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>PREFERRED QUALIFICATION</p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p>

<p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p> <p> </p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p>

<p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Job Description <br></p><br><p>Join a leading hospitality brand in <strong>Kuwait</strong> as a <strong>Chef De Partie - Pastry / Bakery Brand Trainer</strong>. We're looking for a passionate pastry professional with strong production and training skills to drive product excellence, maintain brand standards, and develop high-performing kitchen teams.</p><br><br><br><strong>Key Responsibilities:</strong><ul><li><p>Oversee daily pastry and bakery production while maintaining brand standards.</p><br><br></li><li><p>Train, mentor, and develop pastry kitchen team members across outlets.</p><br><br></li><li><p>Ensure consistency in product quality, taste, presentation, and portion control.</p><br><br></li><li><p>Conduct on-the-job training and monitor staff performance.</p><br><br></li><li><p>Implement and maintain standardized recipes, SOPs, and food safety practices.</p><br><br></li><li><p>Support new product launches and staff training initiatives.</p><br><br></li><li><p>Maintain inventory, minimize wastage, and ensure efficient kitchen operations.</p><br><br></li></ul><br><strong>Salary &amp; Benefits:</strong><ul><li><p><strong>Salary: KWD 250 Basic + KWD 25 Food Allowance</strong></p><br><br></li><li><p>Accommodation provided by the company</p><br><br></li><li><p>Transportation provided by the company</p><br><br></li></ul>Requirements <br><ul><li><p>Diploma or Degree in Hotel Management, Culinary Arts, Bakery &amp; Confectionery, or a related field.</p><br><br></li></ul><ul><li><p>Minimum <strong>4-6 years of experience</strong> in pastry and bakery operations.</p><br><br></li><li><p>Strong hands-on experience in pastry and bakery production is required.</p><br><br></li><li><p>Previous experience as a <strong>Chef De Partie (CDP)</strong> or senior pastry professional is preferred.</p><br><br></li><li><p>Training and team-handling experience is essential.</p><br><br></li><li><p>Good knowledge of cakes, pastries, breads, desserts, chocolates, and bakery operations.</p><br><br></li><li><p>Strong understanding of recipe standardization, quality control, and brand compliance.</p><br><br></li><li><p>Sound knowledge of food safety, hygiene standards, HACCP, and kitchen best practices.</p><br><br></li><li><p>Ability to train, mentor, evaluate, and develop kitchen team members.</p><br><br></li><li><p>Experience in conducting practical training sessions and maintaining training records.</p><br><br></li><li><p>Strong leadership, communication, presentation, and organizational skills.</p><br><br></li><li><p>Experience working with multi-outlet restaurants, cafés, bakeries, hotels, or central kitchens is preferred.</p><br><br></li><li><p>Ability to manage production planning, inventory control, and food cost efficiently.</p><br><br></li><li><p>Capable of working in a fast-paced, high-volume production environment.</p><br><br></li><li><p><strong>Maximum Age: 32 Years</strong></p><br><br></li></ul><br><br> </div>

Chef <br><br> Job Id :100194004<br><br>Hire Resume Writers<br><br>×<br><br>Please enter details to report job<br><br>Name*<br><br>Email*<br><br>Reason to report<br><br>Description<br><br>NEED CHAPPATHY MAKER<br><br>INDIAN RESTAURANT AHMADI<br><br>FOR MORE DETAILES PLEASE CALL ME 65613463<br><br>ചപ്പാത്തി പണിക്കരാണ് ആവശ്യമുണ്ട്<br><br>അഹ്മദി ഇന്ത്യൻ റെസ്റ്റോറന്റ്<br><br>ആകാശരണമായ ശമ്പളം<br><br>റൂം ഫുഡ് വിസ<br><br>ഈ നമ്പറിൽ വിളിക്കുക 65613463<br><br>Basic Details<br><br>salary : 400 KD<br><br>Location : Ahmadi , Kuwait<br><br>Qualification<br><br>Posted : 24 days ago<br><br>Job Type : Full-Time<br><br>Hire Resume Writers<br><br>Company : Kuwait Jobs<br><br>Contact Info<br><br>Mobile : +965 65613463<br><br>Alternate Mobile : +965 65613463<br><br>Email : Not-Mentioned

<div> <p> <strong>POSITION SUMMARY</strong> </p> <p> </p> <p>Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.</p> <p> </p> <p>Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p> <p> </p> <p><b><br></b></p><p><b>PREFERRED QUALIFICATION</b></p> <p>Education: Technical, Trade, or Vocational School Degree.</p> <p>Related Work Experience: At least 3 years of related work experience.</p> <p>Supervisory Experience: No supervisory experience.</p> <p>License or Certification: None</p> <p> </p> <p> </p> </div> <div> </div> <p><br></p>

<p>We are hiring an experienced Chef De Partie Pastry / Bakery Brand Trainer for a reputed food &amp; beverage brand in Kuwait . The ideal candidate should have strong hands-on experience in pastry and bakery production , along with proven training and team-handling skills . The candidate should be capable of maintaining product quality, consistency, presentation, and brand standards while effectively training and guiding kitchen teams. Key Responsibilities: Manage the assigned Pastry / Bakery Section and ensure smooth daily operations. Prepare and produce a variety of pastry and bakery products according to brand standards. Maintain consistency in taste, quality, texture, presentation, and portion control . Train and coach kitchen staff on pastry and bakery preparation techniques. Conduct practical training and demonstrate proper production methods. Ensure team members follow standardized recipes and brand procedures. Monitor product quality and ensure consistency across all preparations. Support new product training, recipe implementation, and kitchen SOPs. Maintain high standards of food hygiene, HACCP, and kitchen cleanliness . Manage and coordinate with the pastry/bakery team during busy service and production periods. Identify training gaps and provide guidance to improve team performance. Ensure efficient workflow and proper mise en place within the section.</p><p><strong>Desired Candidate Profile</strong></p><p>Diploma/Degree in Hotel Management, Culinary Arts, Pastry, or Bakery preferred. Maximum age: 32 years . Minimum 4 6 years of relevant pastry/bakery experience preferred. Previous experience as CDP Pastry, Senior Pastry Chef, or similar role preferred. Strong hands-on experience in pastry and bakery production . Proven training and team-handling experience is essential . Good knowledge of pastry and bakery preparation techniques and production standards. Ability to train, guide, and develop junior kitchen staff. Strong understanding of food hygiene, HACCP, and kitchen safety . Ability to maintain consistent product quality and presentation. Experience in a premium bakery, pastry shop, caf , restaurant, or branded F&amp;B environment preferred. Good communication, leadership, discipline, and team-management skills.</p>