

Sales and business development professional with proven leadership in strategic planning and problem-solving. Delivers training for sales teams, improves performance, and drives new business identification. Develops customer-focused solutions that strengthen long-term retention and achieve organisational goals.
Business Development: Identify and secure new corporate accounts across Kuwait (Domestic), air, ocean, road freight, and warehousing sectors.
Managed regional sales operations to enhance brand presence.
KEY RESPONSIBILITIES
- Kitchen Operations & Workflow Management
* Oversee end-to-end kitchen operations and food production to ensure efficient, consistent, and timely output.
* Coordinate chefs, kitchen staff, packing, and dispatch teams to maintain smooth daily operations.
* Develop and implement SOPs, production procedures, and workflow improvements to enhance productivity.
* Manage staff schedules, shift allocation, and daily manpower requirements.
* Identify operational bottlenecks and implement corrective actions to improve workflow and order turnaround times.
- Quality Control & Food Safety
* Ensure compliance with HACCP, ISO, and applicable food safety, hygiene, and sanitation standards.
* Conduct regular kitchen inspections and audits covering hygiene, food handling, storage, temperature control, and sanitation.
* Maintain consistent food quality, portion control, and production standards in coordination with the Quality Control team.
* Ensure corrective and preventive actions are implemented where required.
**Staff Management & Training**
* Lead and supervise chefs, kitchen assistants, packers, and dispatch personnel.
* Train and coach employees on food preparation, hygiene, safety, SOPs, and operational best practices.
* Monitor staff performance, conduct evaluations, and provide constructive feedback.
* Promote teamwork, accountability, employee engagement, and a positive working environment.
- Inventory & Supply Chain Management
* Coordinate with purchasing and supply teams to ensure timely availability of raw materials and operational supplies.
* Monitor stock levels, consumption, and usage to prevent shortages, excess inventory, and production disruptions.
* Ensure proper receiving, storage, organization, and handling of ingredients and supplies.
* Control food waste through effective inventory management, portion control, and production planning.
- Cost Control & Operational Efficiency
* Monitor operational expenses and identify opportunities to reduce costs without compromising food quality or safety.
* Analyze food waste, production efficiency, and resource utilization to improve profitability.
* Work closely with Finance and management teams to maintain operational costs within approved budgets.
* Implement cost-saving initiatives and process improvements based on operational data and performance trends.
- Order Fulfilment & Dispatch Coordination
* Ensure accurate, timely, and efficient preparation, packing, and fulfilment of customer orders.
* Coordinate with dispatch and delivery teams to maintain service levels and delivery accuracy.
* Monitor order status and kitchen output to identify and resolve delays or discrepancies.
* Implement effective order tracking and escalation procedures to minimize errors and delays.
- Equipment & Maintenance Management
* Monitor the condition and performance of kitchen equipment and machinery.
* Coordinate preventive maintenance, servicing, repairs, and equipment replacement with relevant teams.
* Ensure equipment is operated safely and efficiently to minimize downtime and production interruptions.
- Reporting & Documentation
* Maintain accurate production records, waste reports, inventory records, temperature logs, and food safety documentation.
* Prepare and analyze operational reports covering productivity, quality, waste, costs, and service performance.
* Present operational findings, challenges, and improvement recommendations to the General Manager and senior management.
- Continuous Improvement & Innovation
* Identify and implement continuous improvement initiatives to increase productivity, efficiency, and operational consistency.
* Evaluate industry trends, technologies, and best practices relevant to food production and kitchen operations.
* Collaborate with chefs and R&D teams on menu development, product trials, process improvements, and production feasibility.
* Drive standardization and continuous improvement across kitchen processes and product quality.
- CORE SKILLS
* Kitchen & Food Production Management
* Operations & Workflow Optimization
* Team Leadership & Staff Development
* Food Safety, HACCP & ISO Compliance
* Quality Control & Assurance
* Inventory & Cost Management
* Food Waste Reduction
* Order Fulfilment & Dispatch Coordination
* SOP Development & Implementation
* Production Planning & Scheduling
* Equipment & Maintenance Coordination
* Problem Solving & Decision Making
* Performance Monitoring & KPI Management
* Continuous Improvement
* Microsoft Office & Kitchen Management Systems
- KEY PERFORMANCE INDICATORS (KPIs)
* Kitchen productivity and workflow efficiency
* Order fulfilment rate and production turnaround time
* Food quality, hygiene, and food safety compliance
* Reduction in food waste and operational costs
* Staff productivity, attendance, and performance
* Order accuracy and dispatch efficiency
* Inventory accuracy and stock control
* Equipment uptime and maintenance efficiency
* Compliance with SOPs and operational standards