One of our clients, a fast-growing and chef-driven café group, is seeking an experienced Head Chef to lead its breakfast concept and support the brand’s next phase of expansion. The group operates multiple company-owned café locations along with a central production kitchen, delivering elevated Mediterranean–Italian cuisine, signature desserts, and specialty coffee to a rapidly growing guest base.
Position Details
Position: Head Chef (Breakfast Concept)
Department: Kitchen Operations
Reports To: Executive Chef / Operations Manager
Supervises: Breakfast Cooks, Line Cooks, Prep Staff, Kitchen Assistants
Experience Required: Minimum 3–5 years in breakfast or hot kitchen operations
Education: Diploma in Culinary Arts or relevant professional kitchen training
Notice Period: Immediate joiners or maximum one-month notice period
🌍 Preferred Experience (Highly Important):
Candidates with hands-on café or restaurant experience in Saudi Arabia or the UAE will be strongly preferred. Familiarity with GCC food standards, fast-paced café operations, high-volume breakfast service, and regional customer expectations is a key advantage.
Position Summary
The Head Chef (Breakfast Concept) is responsible for leading and managing all breakfast-related kitchen operations across assigned branches. The role ensures consistent execution of high-quality breakfast dishes, strict adherence to recipes, and seamless coordination between production and service teams. This position plays a key role in menu execution, quality control, kitchen discipline, and overall operational efficiency of the breakfast concept.
Key Responsibilities
1. Breakfast Kitchen Operations Management
Oversee daily breakfast production across all assigned branches.
Ensure all breakfast items meet approved recipe standards and presentation guidelines.
Maintain smooth workflow, timely preparation, and efficient operations during peak hours.
Coordinate with branch teams to ensure stock availability and service readiness.
2. Menu Execution & Quality Standards
Execute the breakfast menu developed by the Executive Chef.
Maintain consistency in taste, portion size, texture, and plating.
Conduct regular tastings and quality checks to ensure product excellence.
Propose improvements or new ideas for the breakfast menu when required.
3. Food Preparation & Production Control
Plan and manage preparation schedules based on demand forecasts.
Ensure accurate portion control, efficient ingredient usage, and minimal wastage.
Monitor production output and adjust as needed during high-volume 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 team members on recipes, cooking techniques, and presentation standards.
Ensure adherence to kitchen procedures, hygiene, and food safety standards.
Manage staff scheduling, manpower allocation, and shift planning for breakfast operations.
5. Hygiene, Safety & Compliance
Ensure strict compliance with food safety, hygiene, and sanitation regulations.
Conduct daily cleanliness and safety checks of workstations, equipment, and storage areas.
Monitor staff hygiene and compliance with safety procedures.
Coordinate with the Executive Chef during audits and compliance reviews.
6. Inventory & Cost Control
Monitor stock levels of breakfast ingredients and kitchen supplies.
Maintain accurate daily consumption and wastage records.
Coordinate with the purchasing team for timely replenishment.
Support food cost control through efficient usage and portioning.
7. Equipment & Maintenance Oversight
Ensure all breakfast-related equipment is properly maintained and operational.
Report equipment issues promptly and coordinate necessary repairs.
Ensure correct usage, storage, and care of kitchen tools and appliances.
8. Reporting & Documentation
Prepare daily production and wastage reports.
Maintain updated recipe files, portion guides, and preparation procedures.
Report operational challenges, staffing needs, and improvement plans to the Executive Chef.
Qualifications & Skills
Strong knowledge of breakfast cuisine, cooking techniques, and production flow.
Proven ability to manage fast-paced, high-volume kitchen operations.
Strong leadership, communication, and organizational skills.
Personal Competencies
Strong Culinary Expertise
Quality & Consistency Focus
Team Leadership & Staff Development
Effective Time Management
Creativity with Attention to Detail
Problem-Solving Ability
Professional Conduct & Discipline
How to Apply
Interested candidates are requested to send their updated CV to the email address below:
opportunitykw2025@gmail.com
Note: Only shortlisted candidates will be contacted.
Basic Details
salary : 450-700 KWD
Experience : 3 Years
Location :Kuwait , Kuwait
Qualification :
Posted :
Job Type : Full-Time
Company : A Reputed Restaurant & Chef-Driven Cafe Group