Executive Chef - Kuwait

Kuwait (KW)
10 Oct 2016
07 Nov 2016
Job Level

Our five Star resort is one of the best hotels in Kuwait, is situated on a stunning beach with white sand merging into azure waters. Located just 15 minutes from Kuwait International Airport and ten minutes from Kuwait’s well-known shopping district, the hotel has a location that suits business and leisure travellers alike.


The Executive Chef is responsible for directing the food preparation, production, control, Safety and quality for all food outlets and banquet facilities at hotel as well as overseeing the day-to-day culinary operations, including training, supervising of team members.


Responsible for enhancing the food product that is presented to guests. Make changes that respond to the market and to guests’ needs, both present and anticipated. Recommend changes to the food production. Use market research to develop new products.

Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.

Provide support of a specialist nature to the Executive Committee, particularly to the GM, EAM and the Food & Beverage Director. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.

Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within hotel policies. Oversee divisional matters as they relate to local employment laws.

Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.

Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions:

  • Consult with the Director, Catering Services and Outlet Managers on a daily basis as well as with other departments as necessary.
  • Participate in long range planning.
  • Participate, support and make recommendations for ongoing hotel programs with continuous improvement in sustainability, Quality and Food Safety.


  • Preferably Western European
  • A Bachelor degree  or Diploma in Culinary
    10 years’ experience out of which at least 3 years in similar position in a 5 ** hotel of high repute.  A GCC experience is a plus
  • Experience in handling a multi-national team
  • Exposure to the latest culinary trends
  • Ability to work under pressure and deliver results.