Executive Sous Chef

Client of Hudson Manpower; Farwaniya; On-site; KWD 15,000 - 27,000; Full time

Job summary

Client of Hudson Manpower is hiring an experienced Executive Sous Chef for a reputed restaurant group in Kuwait. The role supports the Executive Chef, leads menu development, ensures food quality, and drives guest satisfaction across outlets.

You will manage budgets, control costs, oversee staffing, train kitchen teams, and coordinate with QA and facilities. Requirements include 12–14 years of culinary experience and a Bachelor's in Catering Science or Culinary Arts.

Qualifications

• 12–14 years of culinary experience.
• Minimum 2 years in same or equivalent leadership position.
• Bachelor's Degree in Catering Science or Culinary Arts.

Responsibilities

• Ensure exceptional food quality presentation and guest satisfaction
• Support the Executive Chef in achieving departmental and business goals
• Develop menus while maintaining food cost control
• Prepare and manage operating budgets and monitor expenses
• Lead kitchen staff recruitment, training, and coaching
• Monitor culinary KPIs and analyze P&L reports
• Coordinate with facilities and QA on audits and maintenance

Skills

Leadership

Menu development

Food cost control

Budgeting

Staff training

Quality assurance

Food safety

Operational management

Education

Bachelor's Degree in Catering Science or Culinary Arts

Job description

We are hiring experienced Executive Sous Chef for a reputed restaurant group in Kuwait

• Key Responsibilities Ensure exceptional food quality presentation and guest satisfaction
• Support the Executive Chef in achieving departmental and business goals
• Develop menus while maintaining food cost control
• Prepare and manage operating budgets and monitor expenses
• Manage labor costs productivity and scheduling
• Recruit train coach and develop kitchen staff
• Conduct employee orientation performance reviews and cross-training
• Manage inventory purchasing stock control and waste reduction
• Ensure compliance with food safety hygiene and health regulations
• Maintain recipe databases and standard recipes
• Conduct culinary training on menu items and food knowledge
• Coordinate with multiple departments and stakeholders
• Update SOPs monitor cross-functional projects and coordinate POS updates
• Analyze menu performance and improve sales of underperforming dishes
• Monitor staffing requirements and manpower allocation
• Conduct recipe audits and shelf-life validation
• Support QA initiatives and continuous improvement
• Lead Area Chef meetings in the absence of the Executive Chef
• Participate in new product development and R amp D projects
• Monitor culinary KPIs and analyze P amp L reports
• Conduct employee performance reviews and improvement plans
• Coordinate maintenance with facilities teams
• Perform regular food tastings and branch visits to ensure consistency and operational excellence
• Minimum 12 14 years of relevant culinary experience
• Minimum 2 years in the same or equivalent leadership position
• Bachelor's Degree in Catering Science or Culinary Arts