Join a leading QSR brand in Kuwait as a Shift Leader – Kitchen. We're looking for a motivated kitchen professional with strong leadership and operational skills to oversee kitchen activities during assigned shifts, maintain food quality and safety standards, lead kitchen teams, manage workflow during peak hours, and ensure efficient production and service operations. The ideal candidate will be passionate about food quality, team development, and operational excellence in a fast-paced QSR.
Key Responsibilities
Lead kitchen operations during assigned shifts to ensure smooth and efficient service.
Monitor food preparation to maintain quality, consistency, and speed.
Ensure compliance with recipes, portion control, and brand standards.
Supervise, motivate, and support kitchen team members during shifts.
Train staff on food preparation, hygiene, safety, and operational procedures.
Maintain food safety, sanitation, and cleanliness standards at all times.
Conduct regular checks to ensure compliance with health and safety regulations.
Monitor inventory levels and report stock shortages promptly.
Minimize food wastage through proper portioning and efficient ingredient usage.
Report equipment issues and maintenance requirements to management.
Coordinate with front-of-house teams to ensure timely and accurate order fulfillment.
Ensure a safe working environment and reduce risks associated with kitchen operations.
Support peak-hour operations and maintain productivity under pressure.
Execute management instructions and company policies effectively.
Benefits:
✔ Salary : KD 175 Basic + KD 20 Food allowance
✔ Accommodation & Transportation provided by the company.
Age between 22–30 years.
Diploma in Hospitality, Culinary Arts, Food Production, or a related field preferred.
Minimum 3 years of experience in a QSR, bakery, café, or fast-food kitchen.
Minimum 1–2 years of experience in a kitchen leadership role such as Shift Leader, Kitchen Supervisor, Senior Cook, or Team Leader.
GCC experience preferred.
Strong knowledge of food preparation, portioning, cooking techniques, and kitchen operations.
Good understanding of food safety, HACCP, hygiene, and quality control standards.
Strong leadership and team management skills.
Excellent organizational and time-management abilities.
Ability to work efficiently under pressure in a fast-paced environment.
Effective communication and problem-solving skills.
Familiarity with kitchen equipment and basic inventory management processes.
Ability to work rotational shifts, weekends, and public holidays.