Sous Chef - Kuwait

Role overview

Kitchen operations

• Support senior culinary leaders with daily kitchen operations and supervise preparation, mise en place, cooking, plating, and service readiness.
• Ensure dishes follow company standards and recipes and meet quality expectations.
• Monitor food quality, portions, consistency, presentation, and timing; assist with menus, daily specials, and recipe standards.
• Maintain hygiene, food safety, cleanliness, and HACCP standards.

Team and inventory

• Guide, train, and coach junior chefs and kitchen team members.
• Monitor stock, rotation, storage, wastage, and kitchen organization; assist with ordering, inventory control, and cost-conscious practices.
• Coordinate with service, stewarding, purchasing, and management teams.
• Lead an assigned section or outlet when required and support continuous improvement in kitchen efficiency, quality, and productivity.

Requirements

• Previous Sous Chef, Junior Sous Chef, or similar culinary experience and strong experience in restaurants, hotels, hospitality groups, or high-volume food and beverage operations.
• Knowledge of kitchen operations, food production, menu execution, culinary standards, food cost control, inventory, portion control, and wastage reduction.
• Strong team supervision, communication, and training skills; excellent food safety, hygiene, and kitchen compliance knowledge.
• Able to handle a fast-paced environment and pressure; organized, detail-oriented, quality-focused, hands-on, and a strong problem-solver.
• International hospitality or multi-outlet experience is advantageous.
• Willingness to relocate to Kuwait.

Benefits

• Package includes competitive salary, transportation, medical insurance, paid annual leave, and airfare or flight benefits according to employment terms.
• Employment visa or work permit and relocation support are offered according to employer policy; other benefits are included in the employment package.
• Opportunity to work with a large hospitality group in Kuwait.