Head Chef – Pastry and Bakery

About the role

The Head Chef – Pastry and Bakery will define the strategic direction, technical standards, and innovation pipeline for all bakery and pastry operations across the central kitchen and outlet network. This senior leader ensures consistent quality, presentation, taste, portioning, food safety, cleanliness, and operational efficiency.

Key responsibilities

• Set and maintain technical standards for bakery and pastry production across multiple outlets.
• Lead new product development, menu innovation, and recipe standardisation.
• Oversee central kitchen and commissary operations, ensuring high‑volume production meets quality and cost targets.
• Conduct kitchen audits, enforce HACCP and other food‑safety standards, and drive continuous operational improvements.
• Train, coach, and develop bakery and pastry teams across the brand portfolio.

Required profile

• Diploma or Bachelor’s degree in Culinary Arts or a related field.
• 10–15 years of professional experience in bread and pastry production.
• Proven experience in multi‑unit restaurant/bakery operations and central kitchen management.
• Strong leadership, coaching, and team‑development abilities.
• Valid Kuwait visa.

Required skills

• HACCP and food‑safety compliance.
• Recipe standardisation and portion control.
• Food cost management.
• Kitchen audits and operational improvement implementation.
• Multi‑unit restaurant/bakery operations.
• Central kitchen/commissary management.
• High‑volume bread and pastry production.
• New product development and menu innovation.