Executive Chef – Hotel & Fine Dining Operations

Location: Kuwait City, Kuwait
Employment Type: Full-Time
Career Level: Senior / Executive
Experience Required: 10–15 Years
Salary Range: USD $4,500 – $7,000 per month

Job Overview

We are seeking a highly creative, disciplined, and accomplished Executive Chef to lead all culinary operations across hotel restaurants, banquets, catering, and room service outlets in a prestigious hospitality environment in Kuwait City, Kuwait. This executive role requires a rare balance of culinary artistry, operational discipline, financial control, and people leadership.

The Executive Chef will be fully accountable for menu innovation, food quality, kitchen efficiency, hygiene compliance, and cost management while delivering exceptional dining experiences aligned with the hotel’s brand positioning. You will lead large, multicultural kitchen teams and work closely with Food & Beverage leadership, operations, procurement, and sales teams to support both daily service and large-scale events.

This role demands a visionary culinary leader who can set standards, inspire teams, maintain consistency across multiple outlets, and elevate the property’s culinary reputation at a regional and international level.

Key Responsibilities

Overall Culinary Leadership

• Provide strategic and creative leadership for all culinary operations across restaurants, banquets, catering, and in-room dining
• Define and maintain the culinary vision aligned with brand standards and guest expectations
• Ensure consistency in food quality, taste, presentation, and portion control across all outlets
• Act as the senior culinary authority and ambassador for the property

Menu Development & Culinary Innovation

• Design, develop, and continuously refresh menus aligned with market trends, seasonality, and brand positioning
• Introduce innovative concepts while respecting operational feasibility and cost targets
• Balance creativity with commercial viability and guest preferences
• Lead menu engineering initiatives to optimize contribution margins
• Approve recipes, cooking methods, and plating standards

Food Quality & Guest Experience

• Ensure exceptional food quality and consistency at all times
• Personally oversee signature dishes, VIP events, and high-profile functions
• Collaborate with F&B leadership to enhance overall guest dining experiences
• Monitor guest feedback, reviews, and satisfaction scores related to food offerings
• Implement improvements based on guest insights and performance data

Kitchen Operations & Workflow Management

• Oversee day-to-day kitchen operations across all outlets
• Ensure smooth coordination between hot kitchen, cold kitchen, pastry, bakery, and banquet kitchens
• Establish efficient kitchen workflows to support high-volume service
• Ensure timely preparation and service during peak operations and large events
• Maintain high standards of cleanliness, organization, and discipline in all kitchens

Leadership & Team Management

• Lead, mentor, and develop sous chefs, chef de cuisines, pastry chefs, and kitchen supervisors
• Build a high-performance, professional, and disciplined kitchen culture
• Manage staffing levels, duty rosters, and manpower planning
• Conduct regular performance evaluations and coaching sessions
• Support training, talent development, and succession planning

Cost Control & Financial Performance

• Manage food cost, wastage, and inventory in line with budget targets
• Implement strict portion control and yield management practices
• Monitor cost of goods sold (COGS) and take corrective actions where required
• Work closely with finance and procurement teams to optimize margins
• Ensure culinary operations contribute positively to overall profitability

Procurement, Supplier & Inventory Management

• Oversee ingredient sourcing, supplier selection, and product specifications
• Ensure quality, consistency, and reliability of raw materials
• Negotiate with suppliers in collaboration with procurement teams
• Monitor inventory levels and minimize waste, spoilage, and overstocking
• Ensure proper storage and stock rotation practices

Banquets, Events & Special Functions

• Oversee culinary execution for banquets, conferences, weddings, and special events
• Ensure large-scale events are executed flawlessly and to brand standards
• Collaborate with events, sales, and operations teams on menu planning and execution
• Support revenue growth through creative banquet and catering offerings
• Ensure kitchen readiness for high-volume and high-profile events

Hygiene, Food Safety & Compliance

• Ensure full compliance with HACCP, food safety, and hygiene regulations
• Maintain strict sanitation, cleanliness, and personal hygiene standards
• Lead food safety audits, inspections, and corrective actions
• Ensure safe storage, handling, and preparation of food products
• Promote a strong food safety culture across all kitchen teams

Equipment, Infrastructure & Efficiency

• Ensure proper use, maintenance, and cleanliness of kitchen equipment
• Identify equipment upgrade or replacement needs
• Coordinate with engineering and maintenance teams
• Improve kitchen efficiency through layout optimization and process improvements
• Ensure compliance with safety standards and operational best practices

Collaboration with F&B & Operations

• Work closely with Food & Beverage Director to align culinary and service strategies
• Support promotions, themed events, and seasonal campaigns
• Coordinate with front office and guest relations for VIP and special requests
• Participate in operational meetings and strategic planning sessions
• Ensure culinary operations support overall hotel objectives

Brand Representation & Culinary Promotion

• Represent the brand during food festivals, promotions, and culinary events
• Support marketing initiatives through strong culinary storytelling
• Engage with media, influencers, and partners when required
• Enhance the property’s culinary reputation locally and regionally

Reporting & Executive Communication

• Prepare culinary performance, food cost, and operational reports
• Present insights, risks, and improvement plans to senior management
• Support budgeting, forecasting, and strategic decision-making
• Maintain transparent communication with executive leadership

Qualifications & Educational Requirements

• Degree or diploma in Culinary Arts, Hospitality Management, or a related field
• Advanced culinary training from reputed institutions is an advantage
• Strong foundation in international cuisines and modern culinary techniques

Experience Requirements

• Minimum 10 years of experience in hotel or fine-dining kitchen environments
• Proven experience as an Executive Chef or Senior Sous Chef in large operations
• Strong exposure to luxury hotels, resorts, or high-end dining establishments
• Experience managing multi-outlet culinary operations and large teams
• International hospitality experience is highly preferred

Skills & Competencies

• Exceptional culinary creativity and technical expertise
• Strong leadership, mentoring, and people management skills
• Excellent cost control, planning, and budgeting abilities
• Deep knowledge of international cuisines and culinary trends
• Strong operational discipline and attention to detail
• Ability to perform under pressure in high-volume environments
• Excellent communication and cross-functional coordination skills
• High standards of hygiene, safety, and professionalism
• Passion for culinary excellence and continuous improvement

Benefits & Compensation

• Highly competitive executive salary package
• Performance-based incentives and annual bonuses
• Accommodation or housing allowance (as per company policy)
• Duty meals
• Comprehensive medical insurance coverage
• Paid annual leave as per Kuwait labor law
• Stable executive role within a respected hospitality brand
• Opportunity to lead flagship culinary operations and build a strong legacy

Why Join Us

This role offers a rare opportunity for a senior culinary professional to lead high-profile culinary operations within a premium hospitality brand. As Executive Chef, you will define culinary standards, inspire large teams, and create memorable dining experiences while playing a key role in the property’s reputation, profitability, and long-term success.