Executive Sous Chef - Kuwait

HUDSON; Kuwait; On-site; KWD 30,000 - 52,000; Full time

Job summary

HUDSON in Kuwait is seeking an experienced Executive Sous Chef to lead culinary operations across a reputed restaurant group. You will oversee menu development, control food costs, and manage budgets while ensuring exceptional guest satisfaction and dining quality.

The role requires strong leadership, staff development, and cross-functional collaboration with QA and facilities teams to drive continuous improvement and operational excellence.

Qualifications

• 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.

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.

Skills

Leadership

Menu development

Budget management

Labor cost management

Staff coaching & training

Performance reviews

Cross-functional collaboration

Quality assurance

Food safety

Education

Bachelor's Degree in Catering Science or Culinary Arts

Job description

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

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