Executive Sous Chef

InterContinental Hotels Group; Kuwait City; On-site; KWD 8,900 - 13,000; Full time

Job summary

InterContinental Hotels Group in Kuwait City is seeking a kitchen professional to support the Executive Chef by supervising daily operations and assigning tasks. The role includes training and coaching team members, monitoring performance, and ensuring high food quality and presentation.

You will assist with menu execution, guest requests, and maintaining hygiene standards while coordinating with other departments to deliver exceptional guest experiences.

Qualifications

• Experience in upscale hotel kitchen environments.
• Strong leadership and communication skills.
• Knowledge of brand standards and guest service excellence.

Responsibilities

• Supervise kitchen operations in the absence of the Executive Chef.
• Assist in training, coaching, and developing kitchen colleagues.
• Monitor team performance and provide feedback.
• Promote teamwork and coordinate with other departments.
• Ensure proper staffing levels during operations.
• Maintain high standards of food quality and presentation.
• Support in handling guest feedback and special requests.
• Assist with menu execution and consistency across outlets.
• Ensure timely and efficient service delivery.

Skills

Kitchen supervision

Staff training

Food safety

Quality control

Job description

People

• Support the Executive Chef in supervising daily kitchen operations and assigning tasks
• Assist in training, coaching, and developing kitchen colleagues
• Monitor team performance and provide feedback
• Promote teamwork and coordinate with other departments
• Ensure proper staffing levels during operations

Guest Experience

• Maintain high standards of food quality and presentation
• Support in handling guest feedback and special requests
• Assist with menu execution and consistency across outlets
• Ensure timely and efficient service delivery

Responsible Business

• Ensure compliance with hygiene, safety, and food handling standards
• Maintain proper storage and stock control to minimize waste
• Monitor kitchen equipment and ensure proper maintenance
• Follow all company policies and local regulations
• Stay updated on industry trends and support innovation

Financial

• Assist in controlling food costs and minimizing wastage
• Support inventory management and stock control
• Help in preparing reports and forecasts as required
• Ensure proper portion control and cost consistency

Accountabilities

• Supervise kitchen operations in the absence of the Executive Chef
• Ensure all dishes meet brand and quality standards
• Oversee specific sections or outlets as assigned
• Support banquet and large-scale food production operations