Gastronomica ME hiring Executive Chef at Kuwait City, Kuwait

Executive Chef

Gastronomica ME - Kuwait City, Kuwait

Posted 2 months ago - 3 members applied

Number of Vacancies
Job Type
Full Time
Executive Chef
Kuwait City, Kuwait
Salary ($)
Not Disclosed
Salary Period
Contract Period
Open Ended

Candidate Preference

10+ years
Languages Spoken
Education Background
Bachelor's degree
Communication Skills
Management Skills
Team Work Skills
Job Description
  • Be responsible for efficient daily functioning of the department.
  • Assisting in kitchen management and reporting.
  • Staffing and training for all kitchen operations.
  • Streamlining and systemizing operations within existing as well as new ventures.
  • Formulating new ideas and evaluating opportunities.
  • Develop, maintain and effect necessary systems, manuals, formats, procedures, spread sheets etc; in all aspects of kitchen operations.
  • Kitchen management and reporting; of all restaurants as specified by senior management.
  • Ensure dishes are prepared to recipes and consistency is maintained in the dish out of all orders.
  • Ensure each dish that goes out of the department kitchen is of highest standard and quality.
  • Create, innovate and introduce new menus.
  • Standardize recipes and initiate and sustain research in the F&B industry.
  • Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets
  • Develop all necessary manuals in liaison with the operations team
  • Be responsible for vendor development, equipment sourcing and raw materials finalization.
  • Augment production capacity when required and maintain quality controls consistently.
  • Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list
  • Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen’s operations.
  • Prioritize F&B controls, ensure top quality and hygiene both for products and equipment’s and maintain food cost at a minimum.
  • Train and develop F&B production staff).
  • Should monitor closely and continuously the activities of chefs de cuisines and ensure smooth running of the entire kitchen.
  • Should be able to motivate and lead the team from the fore-front.
  • Take up any related responsibilities handed over to you; by the management
  • Assist management in the development of new concepts.
  • Must have the capacity develop and manage a multi-unit, multi-concept operation in coordination with the Executive Chef.
  • Any other duties as assigned by direct supervisor