Junior Sous Chef - All-Day Dining Restaurant

Four Seasons Hotel; Kuwait City; On-site; KWD 156,000 - 312,000; Full time

Job summary

Four Seasons Hotel Kuwait City is seeking an experienced kitchen leader to supervise and motivate the all-day dining team while maintaining the highest culinary standards. You will drive training, maintain HACCP compliance, and collaborate on menus and promotions in a luxury hotel setting.

The role requires strong English communication, coastal culinary knowledge, and the ability to excel in a fast-paced environment with flexible hours.join a renowned hotel renowned for service excellence.

Qualifications

• Minimum 3 years of experience in a similar role within an all-day dining, multi-cuisine restaurant, preferably in a luxury hotel environment.
• Strong knowledge of international cuisines, food preparation techniques, and kitchen operations.
• Ability to work effectively in a fast-paced environment and remain composed under pressure.
• Demonstrated leadership skills with the ability to motivate, train, and develop a diverse culinary team.
• Strong understanding of food safety, HACCP, hygiene, and sanitation standards.
• Strong attention to detail and commitment to maintaining the highest quality standards.
• Excellent verbal communication skills in English.

Responsibilities

• Supervise and lead the kitchen team in accordance with Four Seasons service culture standards and operating procedures.
• Foster a positive and collaborative team environment while promoting strong interdepartmental relationships.
• Support employee development through training coaching mentoring and performance feedback.
• Take an active role in culinary training and skill development within the kitchen.
• Ensure consistent food quality by monitoring taste presentation temperature portioning and adherence to standard recipes.
• Maintain strict compliance with HACCP standards and all food safety and sanitation requirements.
• Monitor food quality upon receiving and assist in maintaining proper inventory controls.
• Collaborate with the Executive Sous Chef on menu development seasonal offerings and restaurant promotions.

Skills

Team Leadership

Food Safety

HACCP Knowledge

English Communication

Menu Development

Job description

• Supervise and lead the kitchen team in accordance with Four Seasons service culture standards and operating procedures
• Foster a positive and collaborative team environment while promoting strong interdepartmental relationships
• Support employee development through training coaching mentoring and performance feedback
• Take an active role in culinary training and skill development within the kitchen
• Ensure consistent food quality by monitoring taste presentation temperature portioning and adherence to standard recipes
• Maintain strict compliance with HACCP standards and all food safety and sanitation requirements
• Monitor food quality upon receiving and assist in maintaining proper inventory controls
• Collaborate with the Executive Sous Chef on menu development seasonal offerings and restaurant promotions

• Minimum 3 years of experience in a similar role within an all-day dining, multi-cuisine restaurant, preferably in a luxury hotel environment.
• Strong knowledge of international cuisines, food preparation techniques, and kitchen operations.
• Ability to work effectively in a fast-paced environment and remain composed under pressure.
• Demonstrated leadership skills with the ability to motivate, train, and develop a diverse culinary team.
• Strong understanding of food safety, HACCP, hygiene, and sanitation standards.
• Strong attention to detail and commitment to maintaining the highest quality standards.
• Excellent verbal communication skills in English.
• Flexible to work shifts, weekends, public holidays, and extended hours when business demands require.