Breakfast head chef

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.

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.