Sous Chef

Eyanen Kuwait; Salmiya; On-site; KWD 15,000 - 30,000; Full time

Job summary

A leading culinary establishment in Hawalli, Kuwait, is seeking an experienced Sous Chef to assist the Head Chef and manage kitchen operations. The ideal candidate will have a passion for food, proven experience in a high-volume kitchen, and excellent leadership skills. Responsibilities include menu development, staff training, and maintaining high food quality standards. The role demands creativity, strong communication, and the ability to thrive under pressure. Flexible working hours are required.

Qualifications

• Proven experience as a Sous Chef or in a similar role within a high-volume kitchen.
• Strong leadership skills with the ability to motivate and manage a diverse team.
• Excellent culinary skills with a creative flair for menu development.
• Knowledge of food safety and sanitation regulations.
• Ability to work under pressure in a fast-paced environment.
• Strong organizational skills and attention to detail.
• Excellent communication skills, both verbal and written.
• Flexibility to work evenings, weekends, and holidays as needed.
• Passion for food and a commitment to delivering exceptional dining experiences.
• Ability to adapt to changing menus and dietary restrictions.

Responsibilities

• Assist the Head Chef in menu planning and development.
• Supervise kitchen staff and provide guidance and training.
• Oversee food presentation and plating.
• Monitor inventory levels and assist in ordering supplies.
• Ensure compliance with health and safety regulations.
• Collaborate with front-of-house staff for guest satisfaction.
• Develop and implement new recipes and techniques.
• Manage kitchen schedules and staff shifts.
• Conduct training sessions for kitchen staff.
• Participate in special events and catering services.

Skills

Proficient in various cooking techniques and cuisines

Strong knowledge of food safety and hygiene practices

Ability to create and modify recipes based on seasonal ingredients

Excellent time management and multitasking abilities

Strong leadership and team management skills

Effective communication and interpersonal skills

Experience with inventory management and cost control

Creative problem-solving skills in a kitchen environment

Job description

The Sous Chef plays a crucial role in the culinary team, assisting the Head Chef in managing kitchen operations and ensuring the highest quality of food preparation and presentation. This position requires a blend of culinary expertise, leadership skills, and a passion for food. The Sous Chef is responsible for creating innovative dishes, maintaining kitchen standards, and training junior staff. With a focus on excellence, the Sous Chef contributes to a dynamic kitchen environment that delights guests and enhances their dining experience.

Responsibilities

1. Assist the Head Chef in menu planning and development, ensuring seasonal and local ingredients are utilized.
2. Supervise kitchen staff, providing guidance and training to ensure high standards of food preparation and safety.
3. Oversee food presentation and plating, ensuring dishes meet the restaurant\'s quality standards.
4. Monitor inventory levels and assist in ordering supplies to maintain stock and control costs.
5. Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen environment.
6. Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
7. Develop and implement new recipes and techniques to enhance the menu offerings.
8. Assist in managing kitchen schedules and staff shifts to ensure adequate coverage.
9. Conduct regular training sessions for kitchen staff on food safety and cooking techniques.
10. Participate in special events and catering services, showcasing culinary skills to a broader audience.

Preferred Candidate

1. Proven experience as a Sous Chef or in a similar role within a high-volume kitchen.
2. Strong leadership skills with the ability to motivate and manage a diverse team.
3. Excellent culinary skills with a creative flair for menu development.
4. Knowledge of food safety and sanitation regulations.
5. Ability to work under pressure in a fast-paced environment.
6. Strong organizational skills and attention to detail.
7. Excellent communication skills, both verbal and written.
8. Flexibility to work evenings, weekends, and holidays as needed.
9. Passion for food and a commitment to delivering exceptional dining experiences.
10. Ability to adapt to changing menus and dietary restrictions.

Skills

• Proficient in various cooking techniques and cuisines.
• Strong knowledge of food safety and hygiene practices.
• Ability to create and modify recipes based on seasonal ingredients.
• Excellent time management and multitasking abilities.
• Strong leadership and team management skills.
• Effective communication and interpersonal skills.
• Experience with inventory management and cost control.
• Creative problem-solving skills in a kitchen environment.