Chef Bakery Jobs in Kuwait

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><span><span><span>You will be responsible to provide an excellent and consistent level of service to your customers. The Demi Chef de Partie is responsible to assist in the pastry kitchen, contributing to the overall success of the outlet, in accordance with the hotel’s standards and financial goals.</span></span></span></span></span></p><br><br><b>Qualifications:</b><br><ul><li>Minimum 2–3 years of experience in a pastry kitchen, bakery, hotel, restaurant, or catering environment.</li><li>Previous experience as a Commis Pastry Chef or equivalent role is an advantage.</li><li>Strong knowledge of pastry preparation, baking techniques, desserts, cakes, breads, chocolates, and confectionery products.</li><li>Ability to follow recipes accurately while maintaining high standards of quality and presentation.</li><li>Knowledge of food safety, hygiene, and HACCP standards.</li><li><p>Ability to operate pastry and bakery equipment safely and efficiently.</p><br></li><li>Strong organizational and time-management skills with the ability to work in a fast-paced environment.</li><li>Ability to work independently and as part of a team.</li><li>Good communication and interpersonal skills.</li><li>Flexibility to work shifts, weekends, public holidays, and extended hours when required.</li></ul> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><br></p> <p> <strong>About the Job:</strong> </p> <p>An opportunity has arisen for a <strong>Commis 2 </strong>to join<strong> Bakery 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 Chef de Cuisine, 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 chef de partie ,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> <span> <strong>About You:</strong> </span> </p> <ul> <li> <span>Should have 5-year minimum experience in Culinary in a five-star hotel.</span> </li> <li> <span>Work in a multicultural environment.</span> </li> <li> <span>Knowledge of the style of cuisine.</span> </li> <li> <span>Knowledge of HACCP as well as general health &amp; safety in the workplace.</span> </li> <li> <span>Solid International Culinary experience</span> </li> </ul> <p> </p> <p><br></p></div></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are HIRING for </p><p><br></p><p>COMMIS 1st (BAKERY &amp; PASTRY)</p><p>Age:- 21-27year old</p><p>Experience:- 2-3years</p><p>Location:- Kuwait </p><p><br></p><ul><li>Having knowledge in Bakery &amp; Pastry section </li><li>assisting the chef in completing daily duties</li><li>Knowledge of preparing chocolate is an additional point </li><li>maintaining hygiene &amp; cleanliness in the kitchen </li></ul><p><br></p><p>Salary:- Based on experience, Knowledge, &amp; Interview</p><p><br></p><p>Working hours:- 8hr/day, 6days/week</p><p><br></p><p>Benefits:- Accommodation&amp; Transportation provided by company</p><p><br></p><p><br></p><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul><li>organizing</li><li>quality control</li><li>hygiene </li><li>punctuality</li><li>eager for growth</li></ul></div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph">HE SHOULD HAVE KNOWLEDGE OF INDIAN CURRY OR BAKERY PASTRY OR TANDOOR FROM 4-5 STAR HOTELS &amp; A GRADE RESTAURANT CAN APPLY.<br> <br><div><span ><b>Role: Commis (Commi 1 / 2 / 3)</b></span></div><div><span >Industry Type: Hotels &amp; Restaurants</span></div><div><span >Department: Food, Beverage &amp; Hospitality</span></div><div><span >Employment Type: Full Time, Permanent</span></div><div><span >Role Category: Kitchen / F&amp;B Production</span></div><div><span >Education</span></div><div><span >UG: Diploma in Any Specialization</span></div></div></section>

<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><span>&nbsp;An opportunity has arisen for a&nbsp;<strong>Demi Chef de Partie </strong>to join<strong>&nbsp;Banquet Kitchen&nbsp;</strong>at&nbsp;<strong>Jumeirah Messilah Beach</strong>. The main duties and responsibilities of this role are:</span></span></p><br><p><span><strong>About the Job:</strong></span></p><br><p><span>An opportunity has arisen for a <strong>Commis 2&nbsp;</strong>to join<strong> Bakery 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 Chef de Cuisine, 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 chef de partie ,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>

<p><h4>About the hotel:</h4> <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&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.</p> <p>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 Café all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Café, 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> <h4>An opportunity has arisen for a Demi Chef de Partie to join Banquet Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are:</h4> <h4>About the job:</h4> <p>An opportunity has arisen for a Commis 2 to join Bakery Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are:</p> <ul> <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 Chef de Cuisine, 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 chef de partie, 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> <li>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.</li> </ul> <h4>About you:</h4> <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 & safety in the workplace.</li> <li>Solid international culinary experience.</li> </ul> <h4>About the benefits:</h4> <p>We offer an attractive tax-free salary, paid in dinar (KWD), the local currency of Kuwait. In addition, we offer generous F&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.</p></p><p></p>

<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><span>&nbsp;An opportunity has arisen for a&nbsp;<strong>Demi Chef de Partie </strong>to join<strong>&nbsp;Banquet Kitchen&nbsp;</strong>at&nbsp;<strong>Jumeirah Messilah Beach</strong>. The main duties and responsibilities of this role are:</span></span></p><br><p><span><strong>About the Job:</strong></span></p><br><p><span>An opportunity has arisen for a <strong>Commis 2&nbsp;</strong>to join<strong> Bakery 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 Chef de Cuisine, 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 chef de partie ,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>We are hiring experienced Junior Sous Chef for a reputed restaurant group in Kuwait. Key Responsibilities Assist the Sous Chef and Head Chef in daily kitchen operations Supervise and guide kitchen staff during food preparation and service Ensure food is prepared and presented according to restaurant standards Monitor portion control, food quality, and consistency Maintain cleanliness, hygiene, and food safety standards in the kitchen Support inventory control, stock rotation, and minimizing food wastage Ensure proper storage and handling of food products Coordinate with other kitchen sections for smooth operations Train and mentor junior kitchen staff and commis chefs Assist in menu preparation and recipe standardization Ensure kitchen equipment is properly used and maintained Handle kitchen operations effectively during the absence of the Sous Chef Job Location : Qatar &amp; Kuwait Benefits: Attractive Salary Accommodation &amp; Transportation Provided</p><p><strong>Desired Candidate Profile</strong></p><p>Diploma or certification in Culinary Arts or Hospitality preferred 4 6 years of experience in restaurant or hotel kitchens Previous experience as Demi Chef De Partie or similar role preferred Strong knowledge of international cuisine, food preparation, and plating Ability to work under pressure in a fast-paced environment Good leadership, communication, and team management skills Knowledge of food safety and HACCP standards</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Job Description <br></p><br><p>We are hiring experienced <strong>Junior Sous Chef</strong> for a reputed restaurant group in Kuwait.</p><br><br><br>Key Responsibilities<p>. Assist the Sous Chef and Head Chef in daily kitchen operations</p><br><br><p>. Supervise and guide kitchen staff during food preparation and service</p><br><br><p>. Ensure food is prepared and presented according to restaurant standards</p><br><br><p>. Monitor portion control, food quality, and consistency</p><br><br><p>. Maintain cleanliness, hygiene, and food safety standards in the kitchen</p><br><br><p>. Support inventory control, stock rotation, and minimizing food wastage</p><br><br><p>. Ensure proper storage and handling of food products</p><br><br><p>. Coordinate with other kitchen sections for smooth operations</p><br><br><p>. Train and mentor junior kitchen staff and commis chefs</p><br><br><p>. Assist in menu preparation and recipe standardization</p><br><br><p>. Ensure kitchen equipment is properly used and maintained</p><br><br><p>. Handle kitchen operations effectively during the absence of the Sous Chef</p><br><br><br><p><strong>Job Location : Qatar &amp; Kuwait</strong></p><br><br><br><p> <strong>Benefits:</strong></p><br><br><p>✔ Attractive Salary</p><br><br><p>✔ Accommodation &amp; Transportation Provided</p><br><br><br><br>Requirements <br><p>. Diploma or certification in Culinary Arts or Hospitality preferred</p><br><br><p>. 4-6 years of experience in restaurant or hotel kitchens</p><br><br><p>. Previous experience as Demi Chef De Partie or similar role preferred</p><br><br><p>. Strong knowledge of international cuisine, food preparation, and plating</p><br><br><p>. Ability to work under pressure in a fast-paced environment</p><br><br><p>. Good leadership, communication, and team management skills</p><br><br><p>. Knowledge of food safety and HACCP standards</p><br><br><br> </div>

<div><span style="font-size: 11px;"><b>KEY DUTIES</b></span></div><div><span style="font-size: 11px;">1. Ensure food items prepared per standardized recipes, SOPs, portion sizes and quality standards</span></div><div><span style="font-size: 11px;">2. Strong culinary skills: Arabic, Asian, International cuisines</span></div><div><span style="font-size: 11px;">• 3. In-depth knowledge of food safety regulations and HACCP</span></div><div><span style="font-size: 11px;">4. Proficiency in recipe execution and portion control</span></div><div><span style="font-size: 11px;">5. Ability to fully manage kitchen operations in assigned department</span></div><div><span style="font-size: 11px;">⚫ 6. Supervise, guide, motivate staff and train new staff on recipes, techniques and food safety • 7. Monitor daily food inventory and coordinate with procurement team</span></div><div><span style="font-size: 11px;">• 8. Minimize food waste through portioning, storage and stock rotation</span></div><div><span style="font-size: 11px;">• 9. Support Executive Chef in controlling food costs and waste reduction ⚫ 10. Assist Executive Chef in developing and testing new menu items • 11. Prepare daily kitchen production reports for Executive Chef</span></div><div><span style="font-size: 11px;"><b><br></b></span></div><div><span style="font-size: 11px;"><b>QUALIFICATIONS</b></span></div><div><span style="font-size: 11px;">• Education: Diploma or Bachelor Degree in Culinary Arts or Hotel Management Experience: Min 9 years culinary, at least 3 years as Sous Chef</span></div><div><span style="font-size: 11px;">• Industry: Large-scale institutional catering experience highly preferred • Languages: English strong advantage</span></div><div><br></div>

<p>We are hiring experienced Demi Chef De Partie for a reputed restaurant group in Kuwait. Key Responsibilities Assist the Chef De Partie in daily kitchen operations Prepare and cook food according to recipes and company standards Handle assigned kitchen sections such as Hot Kitchen, Grill, Continental, Arabic, Asian, or Pastry Ensure consistency in food taste, quality, and presentation Maintain cleanliness and hygiene standards in the kitchen Support inventory control and stock management Minimize food wastage and maintain kitchen efficiency Coordinate with kitchen staff during busy service hours Follow food safety regulations and company SOPs Assist in training junior kitchen staff and Commis chefs Benefits: Attractive Salary Accommodation &amp; Transportation Provided Job Location : Qatar &amp; Kuwait</p><p><strong>Desired Candidate Profile</strong></p><p>Diploma/Degree in Hotel Management or Culinary Arts preferred Minimum 3 5 years of experience in restaurant or hotel kitchens Experience as Demi Chef De Partie or strong Commis I background preferred Good knowledge of food preparation and kitchen operations Ability to work in a fast-paced environment Team player with good communication skills Gulf experience preferred</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Job Description <br></p><br><p>We are hiring experienced <strong>Demi Chef De Partie</strong> for a reputed restaurant group in Kuwait.</p><br><br><br>Key Responsibilities<p>. Assist the Chef De Partie in daily kitchen operations</p><br><br><p>. Prepare and cook food according to recipes and company standards</p><br><br><p>. Handle assigned kitchen sections such as Hot Kitchen, Grill, Continental, Arabic, Asian, or Pastry</p><br><br><p>. Ensure consistency in food taste, quality, and presentation</p><br><br><p>. Maintain cleanliness and hygiene standards in the kitchen</p><br><br><p>. Support inventory control and stock management</p><br><br><p>. Minimize food wastage and maintain kitchen efficiency</p><br><br><p>. Coordinate with kitchen staff during busy service hours</p><br><br><p>. Follow food safety regulations and company SOPs</p><br><br><p>. Assist in training junior kitchen staff and Commis chefs</p><br><br><br><p> <strong>Benefits:</strong></p><br><br><p>✔ Attractive Salary</p><br><br><p>✔ Accommodation &amp; Transportation Provided</p><br><br><br><p><strong>Job Location : Qatar &amp; Kuwait</strong></p><br><br><br>Requirements <br><p>. Diploma/Degree in Hotel Management or Culinary Arts preferred</p><br><br><p>. Minimum 3-5 years of experience in restaurant or hotel kitchens</p><br><br><p>. Experience as Demi Chef De Partie or strong Commis I background preferred</p><br><br><p>. Good knowledge of food preparation and kitchen operations</p><br><br><p>. Ability to work in a fast-paced environment</p><br><br><p>. Team player with good communication skills</p><br><br><p>. Gulf experience preferred</p><br><br><br><br><br> </div>

<p>We are hiring an experienced Chef De Partie for a reputed restaurant group in Kuwait The Chef De Partie will be responsible for handling a designated kitchen section and ensuring high standards of food preparation, quality, hygiene, and kitchen efficiency in a fast-paced restaurant environment. Key Responsibilities Prepare, cook, and present dishes according to restaurant standards Handle a specific kitchen section independently (Grill, Hot Kitchen, Continental, Arabic, Asian, etc.) Ensure consistency in taste, presentation, and portion control Maintain food hygiene and kitchen cleanliness standards Monitor food stock and assist in inventory management Coordinate with Sous Chef and kitchen team during operations Train and supervise Commis chefs and kitchen assistants Ensure timely food preparation during peak service hours Reduce food wastage and maintain kitchen efficiency Follow company SOPs and food safety regulations</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Diploma/Degree in Hotel Management or Culinary Arts preferred</li><li>Minimum 4 6 years of experience in reputed restaurants</li><li>Strong knowledge of kitchen operations and food preparation</li><li>Experience in high-volume restaurant operations preferred</li><li>Good communication and teamwork skills</li><li>Ability to work under pressure in a fast-paced environment</li><li>Gulf experience preferred</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Job Description <br></p><br><p>We are hiring an experienced <strong>Chef De Partie</strong> for a reputed restaurant group in Kuwait</p><br><br><p>The Chef De Partie will be responsible for handling a designated kitchen section and ensuring high standards of food preparation, quality, hygiene, and kitchen efficiency in a fast-paced restaurant environment.</p><br><br><br>Key Responsibilities<ul><li><p>Prepare, cook, and present dishes according to restaurant standards</p><br><br></li><li><p>Handle a specific kitchen section independently (Grill, Hot Kitchen, Continental, Arabic, Asian, etc.)</p><br><br></li><li><p>Ensure consistency in taste, presentation, and portion control</p><br><br></li><li><p>Maintain food hygiene and kitchen cleanliness standards</p><br><br></li><li><p>Monitor food stock and assist in inventory management</p><br><br></li><li><p>Coordinate with Sous Chef and kitchen team during operations</p><br><br></li><li><p>Train and supervise Commis chefs and kitchen assistants</p><br><br></li><li><p>Ensure timely food preparation during peak service hours</p><br><br></li><li><p>Reduce food wastage and maintain kitchen efficiency</p><br><br></li><li><p>Follow company SOPs and food safety regulations</p><br><br></li></ul><br><strong>Salary &amp; Benefits:</strong><ul><li><p>Attractive Salary</p><br><br></li><li><p>Accommodation Provided</p><br><br></li><li><p>Transportation Provided</p><br><br><br></li><li><p><strong>Job Location : Kuwait</strong></p><br><br><br><br></li></ul>Requirements <br><ul><li><p>Diploma/Degree in Hotel Management or Culinary Arts preferred</p><br><br></li><li><p>Minimum 4-6 years of experience in reputed restaurants</p><br><br></li><li><p>Strong knowledge of kitchen operations and food preparation</p><br><br></li><li><p>Experience in high-volume restaurant operations preferred</p><br><br></li><li><p>Good communication and teamwork skills</p><br><br></li><li><p>Ability to work under pressure in a fast-paced environment</p><br><br></li><li><p>Gulf experience preferred</p><br><br></li></ul><br> </div>

<p><h4>What will I be doing?</h4> <p>A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent guest and member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:</p> <ul> <li>Contribute to menu creation</li> <li>Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team</li> <li>Ensure consistency in quality of dishes at all times</li> <li>Manage customer relations when necessary, in the absence of the Executive Chef</li> <li>Ensure resources meet business needs through the effective management of working rotas</li> <li>Support brand standards through the training and assessment of your team</li> <li>Manage food cost controls to contribute to food and beverage revenue</li> <li>Knowledge of activities in other departments and implications</li> <li>Ensure compliance with food hygiene and health and safety standards</li> </ul> <h4>What are we looking for?</h4> <p>A Chef de Cuisine serving Hilton Brand hotels is always working on behalf of our guests and working with other team members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:</p> <ul> <li>Strong sous chef or previous Chef de Cuisine experience</li> <li>Approaches food in a creative way</li> <li>Strong supervisory skills</li> <li>Positive attitude</li> <li>Good communication skills</li> <li>Committed to delivering a high level of customer service</li> <li>Excellent grooming standards</li> <li>Excellent planning and organising skills</li> <li>Willingness to learn</li> </ul> <p>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p> <ul> <li>Relevant qualifications for role</li> <li>Ability to work a variety of shifts including weekends, days, afternoons and evenings</li> </ul> <h4>What will it be like to work for Hilton?</h4> <p>Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth</p><p></p>

<p>We are hiring experienced Executive Sous Chef for a reputed restaurant group in Kuwait. Key Responsibilities Ensure exceptional food quality, presentation, and guest satisfaction. Support the Executive Chef in achieving departmental and business goals. Develop menus while maintaining food cost control. Prepare and manage operating budgets and monitor expenses. Manage labor costs, productivity, and scheduling. Recruit, train, coach, and develop kitchen staff. Conduct employee orientation, performance reviews, and cross-training. Manage inventory, purchasing, stock control, and waste reduction. Ensure compliance with food safety, hygiene, and health regulations. Maintain recipe databases and standard recipes. Conduct culinary training on menu items and food knowledge. Coordinate with multiple departments and stakeholders. Update SOPs, monitor cross-functional projects, and coordinate POS updates. Analyze menu performance and improve sales of underperforming dishes. Monitor staffing requirements and manpower allocation. Conduct recipe audits and shelf-life validation. Support QA initiatives and continuous improvement. Lead Area Chef meetings in the absence of the Executive Chef. Participate in new product development and R&amp;D projects. Monitor culinary KPIs and analyze P&amp;L reports. Conduct employee performance reviews and improvement plans. Coordinate maintenance with facilities teams. Perform regular food tastings and branch visits to ensure consistency and operational excellence.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 12 14 years of relevant culinary experience.</li><li>Minimum 2 years in the same or equivalent leadership position</li><li>Bachelor's Degree in Catering Science or Culinary Arts</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Job Description <br></p><br><p>We are hiring experienced <strong>Executive Sous Chef</strong> for a reputed restaurant group in Kuwait.</p><br><br><br>Key Responsibilities<ul><li><p>Ensure exceptional food quality, presentation, and guest satisfaction.</p><br><br></li><li><p>Support the Executive Chef in achieving departmental and business goals.</p><br><br></li><li><p>Develop menus while maintaining food cost control.</p><br><br></li><li><p>Prepare and manage operating budgets and monitor expenses.</p><br><br></li><li><p>Manage labor costs, productivity, and scheduling.</p><br><br></li><li><p>Recruit, train, coach, and develop kitchen staff.</p><br><br></li><li><p>Conduct employee orientation, performance reviews, and cross-training.</p><br><br></li><li><p>Manage inventory, purchasing, stock control, and waste reduction.</p><br><br></li><li><p>Ensure compliance with food safety, hygiene, and health regulations.</p><br><br></li><li><p>Maintain recipe databases and standard recipes.</p><br><br></li><li><p>Conduct culinary training on menu items and food knowledge.</p><br><br></li><li><p>Coordinate with multiple departments and stakeholders.</p><br><br></li><li><p>Update SOPs, monitor cross-functional projects, and coordinate POS updates.</p><br><br></li><li><p>Analyze menu performance and improve sales of underperforming dishes.</p><br><br></li><li><p>Monitor staffing requirements and manpower allocation.</p><br><br></li><li><p>Conduct recipe audits and shelf-life validation.</p><br><br></li><li><p>Support QA initiatives and continuous improvement.</p><br><br></li><li><p>Lead Area Chef meetings in the absence of the Executive Chef.</p><br><br></li><li><p>Participate in new product development and R&amp;D projects.</p><br><br></li><li><p>Monitor culinary KPIs and analyze P&amp;L reports.</p><br><br></li><li><p>Conduct employee performance reviews and improvement plans.</p><br><br></li><li><p>Coordinate maintenance with facilities teams.</p><br><br></li><li><p>Perform regular food tastings and branch visits to ensure consistency and operational excellence.</p><br><br><br></li></ul><br>Requirements <br><p>Minimum <strong>12-14 years</strong> of relevant culinary experience.</p><br><br><p>Minimum <strong>2 years</strong> in the same or equivalent leadership position</p><br><br><p>Bachelor's Degree in <strong>Catering Science</strong> or <strong>Culinary Arts</strong></p><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><span><span><span>You will be responsible&nbsp;to assist with the&nbsp;efficient running of&nbsp;the department in line with Hyatt International's Corporate Strategies and&nbsp;brand standards, whilst meeting&nbsp;employee, guest and owner expectations.&nbsp;The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.</span></span></span></span></span></p><br><br><b>Qualifications:</b><br><ul> <li><span><span><span><span><span>Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. </span></span></span></span></span></li> <li><span><span><span><span><span>Qualification in Kitchen Production or Management will be an advantage.</span></span></span></span></span></li> <li><span><span><span><span><span>Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. </span></span></span></span></span></li> <li><span><span><span>Basic Computer Skills in MS Office.</span></span></span></li> </ul> </div>

<p>Hiring in Kuwait -Restaurant Chain Continental Chef X 20 SALARY: 140 to 160 KD+ OT+INC (45,000 to 50,000/- INR) Pizza or Burger Chef X 20 SALARY: 140 to 160 KD+ OT+INC (45,000 to 50,000/- INR) 2 YEAR Visa Perks and benefits Food Accommodation medical Insurance increments</p>

<p><b>Hiring In Gulf (Kuwait)</b></p><p><b><br></b></p><p><b>Group of Restaurant Chain</b></p><p><br></p><p>1. Waiter x 20</p><p>SALARY : 130 - 140 KD +INC</p><p>(40,000 to 44,000 INR)</p><p><br></p><p>2. Continental Chef x 10</p><p>SALARY: 150 to 160 KD+INC</p><p>(47,000 INR)</p><p><br></p><p>Food &amp; Accommodation</p><p>2 YEAR Visa</p><p><br></p><p>Call : 9768133447/ 9324977698</p><p><br></p><p>Perks and benefits</p><p><br></p><p>Food Provided</p><p>Accommodation</p><p>Insurance</p><p>medical</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Waiter x 20</li><li>Continental Chef x 10</li></ul>