SOUS CHEF

Rose City Catering Company; Kuwait City; On-site; KWD 20,000 - 33,000; Full time

Job summary

Rose City Catering Company in Kuwait City seeks an experienced Executive Sous Chef to lead culinary operations across our large-scale institutional catering. You will implement recipes, oversee production, manage staff, and ensure food safety standards.

The role requires strong leadership, HACCP knowledge, and English language ability; candidates should have a Diploma or Bachelor in Culinary Arts or Hotel Management and a minimum of nine years in the field, including three as Sous Chef.

Qualifications

• Diploma or Bachelor's in Culinary Arts or Hotel Management.
• Min 9 years culinary experience, at least 3 years as Sous Chef.
• Experience in large-scale institutional catering preferred.
• English language is a strong advantage.

Responsibilities

• Ensure food items prepared per standardized recipes, SOPs, portion sizes and quality standards.
• Strong culinary skills across Arabic, Asian, and International cuisines.
• In-depth knowledge of food safety regulations and HACCP.
• Proficiency in recipe execution and portion control.
• Ability to fully manage kitchen operations in assigned department.
• Supervise, guide, motivate staff and train new staff on recipes, techniques, and food safety.
• Monitor daily food inventory and coordinate with procurement team.
• Minimize food waste through portioning, storage, and stock rotation.
• Support Executive Chef in controlling food costs and waste reduction.
• Assist Executive Chef in developing and testing new menu items.
• Prepare daily kitchen production reports for Executive Chef.

Skills

Culinary expertise

Food safety HACCP knowledge

Kitchen operations leadership

Education

Diploma or Bachelor Degree in Culinary Arts or Hotel Management

Job description

KEY DUTIES

• 1 Ensure food items prepared per standardized recipes SOPs portion sizes and quality standards
• 2 Strong culinary skills Arabic Asian International cuisines
• 3 In-depth knowledge of food safety regulations and HACCP
• 4 Proficiency in recipe execution and portion control
• 5 Ability to fully manage kitchen operations in assigned department
• 6 Supervise guide motivate staff and train new staff on recipes techniques and food safety
• 7 Monitor daily food inventory and coordinate with procurement team
• 8 Minimize food waste through portioning storage and stock rotation
• 9 Support Executive Chef in controlling food costs and waste reduction
• 10 Assist Executive Chef in developing and testing new menu items
• 11 Prepare daily kitchen production reports for Executive Chef

QUALIFICATIONS

• Education Diploma or Bachelor Degree in Culinary Arts or Hotel Management
• Experience Min 9 years culinary at least 3 years as Sous Chef
• Industry Large-scale institutional catering experience highly preferred
• Languages English strong advantage