Corporate Chef

The Corporate Chef is directly responsible for implementing and upholding the culinary standards of the
Seazen Group by implementing company's vision by overseeing the culinary operations of the units and
external delivery catering. Responsible for supervising all kitchen functions including food purchasing,
preparation and maintenance of quality standards; sanitation and cleanliness.
Key Responsibilities
• Manage day-to-day Kitchen operations and Culinary team
• Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control
• Assists in identifying strategic projects with new and current customers
• Leads in creating and presenting products, ideas, applications that meet key customer needs and
expand the brand portfolio
• Understands and works within identified financial parameters for product development
• Researches and communicates food trends to the organization and advocates for their application in
product development to drive differentiation and quality
• Understands Seazens production capabilities and can translate customer needs into key products
• Works to optimize and enhance the flavor, texture and appearance of new and existing products
• Supports regional and national special events through sample preparation and customer interaction
• Develops and conducts culinary training programs for R&D and Operations department to enhance
product knowledge, product applications, cooking and serving suggestions, plate presentations etc.
• Estimate Food Consumption and Requisition of Food Purchase
• Standardize Production Recipes to ensure consistent quality
• Responsible for continued growth of overall catering: Cost, Quality, Presentation and Innovation
• Collaborate with top management on expense tracking for accurate financial projections

• Responsible for all the kitchen purchasing in Kuwait and all GCC branches
• Ensure that appropriate sanitation, maintenance and Safety Standards are followed
• Implement and maintain Culinary Excellence Standards
• Train and manage kitchen personnel and supervise all culinary activities
• Required to travel across GCC countries frequently.