Executive Sous Chef

Client of Hudson Manpower; Kuwait City; On-site; KWD 12,000 - 18,000; Full time

Job summary

We are hiring experienced Executive Sous Chef for a reputed restaurant group in Kuwait. You will support the Executive Chef, lead kitchen operations, and drive menu development with strict food cost controls.

You will manage budgets and labor, recruit and mentor staff, ensure food safety compliance, and coordinate with other departments to elevate guest satisfaction and quality across multiple branches.

Qualifications

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

Responsibilities

• Ensure exceptional food quality, presentation, and guest satisfaction.
• Develop menus with food cost control and stock management.
• Manage budgets, labor costs, and scheduling.
• Recruit, train, coach, and develop kitchen staff.
• Maintain SOPs and ensure food safety compliance.
• Coordinate with departments and QA initiatives.

Skills

Culinary Leadership

Menu Development

Budget & Cost Control

Staff Training

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&D projects. Monitor culinary KPIs and analyze P&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. Attractive Salary + Benefits

Desired Candidate Profile

Job requirements 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