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Open nowFirst seen 3 days ago

I- Head Chef (cafés experience)

Arbete195 open roles

Where
Kuwait City, Kuwait
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Your applicationOpen nowI- Head Chef (cafés experience)Arbete · Kuwait City, Kuwait

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Share of postings closed within
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  2. 4.5%3 days
  3. 12.1%7 days
  4. 19.1%14 days
  5. 35.6%30 days
  6. 52.7%60 days
This job: first seen 3 days ago

The posting

Position Head Chef

One of our clients in the restaurant & hospitality industry-a fast-growing, chef-driven café group is looking for an Head Chef to steer its next phase of expansion. Operating a portfolio of company-owned locations and a central production kitchen, the brand delivers elevated Mediterranean-Italian fare, signature desserts and specialty coffee to a rapidly growing guest base.

Location: Kuwait

Years of Experience: Minimum 3-5 years of experience in breakfast or hot kitchen operations.

Education: Diploma in Culinary Arts or relevant kitchen training.

Department: Kitchen Operations

Reports To: Executive Chef / Operations Manager

Supervises: Breakfast Cooks, Line Cooks, Prep Staff, Kitchen Assistants

Notice Period: Immediate joiners or a maximum one-month notice period.

Applicants are requested to apply with their updated resumes and then click the following link to update their details to speed up the process of recruitment.

https://www.arbetecareers.com/Candidate-Portal

Position Summary The Head Chef (Breakfast Concept) is responsible for leading and managing all breakfast-related kitchen operations . This role ensures consistent preparation of high-quality breakfast dishes, proper execution of recipes, and smooth coordination between production and service teams. The Head Chef plays a key role in menu execution, quality control, kitchen discipline, and operational efficiency for the breakfast concept.

Job Description

1. Breakfast Kitchen Operations Management

  • Oversee daily breakfast production in all assigned branches.
  • Ensure all breakfast items are prepared according to recipe standards and presentation guidelines.
  • Maintain proper workflow, timely preparation, and smooth operation during peak hours.
  • Coordinate with branch teams to ensure adequate stock and readiness for service.

2. Menu Execution & Quality Standards

  • Execute the breakfast menu developed by the Executive Chef.
  • Ensure consistency in taste, portion size, texture, and plating.
  • Conduct regular tasting and quality checks to guarantee product excellence.
  • Suggest improvements or new ideas related to the breakfast menu when needed.

3. Food Preparation & Production Control

  • Manage preparation schedules to match demand forecasts accurately.
  • Ensure proper portion control, ingredient usage, and minimal wastage.
  • Monitor production output and adjust as required during busy periods.
  • Oversee mise-en-place setup for all breakfast dishes.

4. Staff Management & Training

  • Supervise breakfast cooks, line cooks, and prep staff during operations.
  • Train staff on recipe execution, cooking techniques, and presentation standards.
  • Ensure staff follow proper kitchen procedures, hygiene, and safety rules.
  • Coordinate scheduling, manpower allocation, and shift assignments for breakfast teams.

5. Hygiene, Safety & Compliance

  • Ensure strict compliance with food safety, hygiene, and sanitation rules.
  • Conduct daily checks to ensure workstations, equipment, and storage areas are clean and safe.
  • Monitor staff hygiene and adherence to safety procedures.
  • Coordinate with the Executive Chef for audits and compliance checks.

6. Inventory & Cost Control

  • Monitor stock levels of breakfast ingredients and kitchen supplies.
  • Ensure accurate daily consumption reporting and minimal wastage.
  • Coordinate with the purchasing team for timely restocking of breakfast items.
  • Assist in controlling food costs through efficient usage and portioning.

7. Equipment & Maintenance Oversight

  • Ensure breakfast-related equipment is functioning properly.
  • Report equipment issues immediately and coordinate repairs.
  • Maintain proper storage and care for all tools and kitchen appliances.

8. Reporting & Documentation

  • Prepare daily production reports and wastage logs.
  • Maintain recipe files, portion guides, and breakfast preparation procedures.
  • Report operational issues, staff needs, and improvement plans to the Executive Chef.

Qualifications

  • Strong knowledge of breakfast menu items, cooking techniques, and production flow.
  • Ability to manage a fast-paced, high-volume breakfast environment.
  • Strong communication, organization, and leadership skills.

Personal Competencies

  • Strong Culinary Skills
  • Quality & Consistency Focus
  • Team Leadership & Training
  • Time Management
  • Creativity & Attention to Detail
  • Problem Solving
  • Professional Conduct & Discipline

Note: We thank all applicants for their interest however, only those candidates who are shortlisted will be contacted.

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