Head Chef, Pizza & Dough

About the role

The Head Chef will be the technical and operational leader of a new premium pizza concept launching in Kuwait. Working side‑by‑side with the owner, the chef will turn recipe files into a consistent daily operation while maintaining the highest standards across all pizza styles.

Key responsibilities

• Own the dough programme for all styles, including daily production planning, mixing, balling, fermentation schedules and stock levels.
• Execute company recipes exactly, support testing and launch of new recipes and monthly specials.
• Lead, train and schedule four pizza chefs, building cross‑skilling across stations.
• Set and enforce quality checkpoints such as dough temperature, fermentation time, ball weight, bake colour, topping portions and final presentation.
• Manage kitchen hygiene and food safety, maintaining HACCP‑style records, temperature logs and traceability of every dough batch.
• Control food cost by weighing portions, tracking yield and waste, and supporting stock counts, ordering and receiving.
• Supervise oven operation and daily cleaning of ovens, mixers, proofers and pans.
• Adjust fermentation for Kuwait’s heat and humidity to keep dough consistent and report daily production, quality issues, waste and staff performance to the owner.

Required profile

• Minimum 8 years in pizza, Italian or artisan bakery kitchens.
• At least 3 years in a senior kitchen leadership role (Head Chef, Sous Chef or Head Pizzaiolo).
• Food safety/hygiene certification and good spoken and written English.
• Experience with pre‑opening or new‑concept launches and, preferably, work in GCC or other hot‑climate countries.

Required skills

• Expertise in at least two pizza styles: Neapolitan, Detroit, sourdough, New York, Roman pinsa/al taglio.
• Strong knowledge of flour protein, W strength, hydration, pre‑ferments (poolish, biga, levain) and cold fermentation.
• Proficiency with baker’s percentages, recipe scaling, yield calculations and basic food‑cost analysis.
• Experience operating high‑temperature pizza ovens (wood, gas or electric) and deck ovens.