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Chef de Cuisine

1 month ago


Kuwait City, Al Asimah Aspire Global Human Resource Full time

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Hospitality Human Resources Leader | Talent Acquisition | Pre-Opening | Post Opening

Aspire Global Human Resources is proud to partner with a pre-opening luxury hotel in Kuwait in search of a visionary Chef de Cuisine to help bring its Mediterranean concept to life.

The Chef de Cuisine will specialize in crafting dishes inspired by the rich culinary heritage of countries surrounding the Mediterranean Sea. This role involves leading menu development, sourcing premium ingredients, overseeing food preparation, and ensuring the authenticity and integrity of each dish.

A deep understanding of Mediterranean cooking techniques is essential—particularly the balance of flavors, the use of fresh produce, aromatic herbs, and regional spices. The ideal candidate will bring both cultural insight and creative flair to celebrate the diversity of Mediterranean cuisine.

Key Responsibilities:

  • Conducts monthly stock-taking with the Cost Control Department.
  • Maintains hygiene and discipline among kitchen staff.
  • Ensures consistent food quality, taste, temperature, and presentation.
  • Coordinates with Executive Chef on daily purchasing and inventory needs.
  • Recommends menu pricing adjustments and sets prices for unlisted items.
  • Reports staffing matters and suggests promotions or transfers.
  • Oversees kitchen equipment functionality and proper usage.
  • Enforces food safety standards and prevents use of spoiled ingredients.
  • Adheres to hotel policies and emergency procedures.
  • Maintains a clean uniform, name badge, and safety shoes; fosters a positive team attitude.
  • Handles daily food orders and internal transfers.
  • Leads daily briefings and debriefings with team members.
  • Manages time effectively and meets operational deadlines.
  • Processes leave, overtime, and disciplinary actions.
  • Supports budget and payroll control.
  • Resolves operational issues professionally.
  • Completes daily logbook with relevant updates and feedback.
  • Comprehensive expertise across all aspects of culinary operations.
  • Strong knowledge of food preparation and presentation across all kitchen areas, sanitation standards, leadership, training, communication, and organization.
  • Familiar with departmental policies, ensures product quality and service standards, supervises staff to optimize revenue and control costs, and supports team during peak hours.
  • Capable of lifting, standing for extended periods, and performing repetitive movements; must communicate clearly with guests and team members.

Qualifications:

  • High school diploma and formal culinary training preferred.
  • Proficient in English—spoken, written, and comprehension.
  • Minimum of 10 years' overall kitchen experience.
  • At least 2 years in the same role within a 5-star hotel or high-end standalone restaurant.
  • Competitively structured gross salary package.
Seniority level
  • Seniority levelMid-Senior level
Employment type
  • Employment typeFull-time
Job function
  • Job functionProduction
  • IndustriesHospitality and Restaurants

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