Sous Chef (4 Vacancies)

RTC1 Recruitment Services; Kuwait City; On-site; KWD 15,000 - 30,000; Full time

Job summary

A prestigious restaurant group in Kuwait City seeks a Sous Chef to lead kitchen operations for a unique show-kitchen concept. This role demands creativity in menu design and excellence in kitchen management, guaranteeing exceptional dish quality and efficiency. The successful candidate will have significant experience in luxury hospitality and strong culinary credentials.

Benefits

Airline ticket

Bonus

Qualifications

• Minimum of 5 years’ experience in luxury hospitality.
• Experience in show-kitchen or live-fire cooking is an advantage.
• Strong skills in cost control and inventory management.

Responsibilities

• Lead all kitchen operations for a show-kitchen concept.
• Design and rotate innovative, internationally inspired menus.
• Manage, train, and inspire a high-performing kitchen team.

Skills

Cost Control

Inventory Management

Kitchen Software

Education

Culinary Degree or Diploma

HACCP/ServSafe Certification

Job description

Position Title: Sous Chef (4 Vacancies)

Employment Type: Full Time

Salary: Up to 850 KWD AED, all-inclusive, depending on experience and qualifications

Benefits: Airline ticket and bonus

Job Location: Kuwait

About the Client:

A well-known restaurant group with unique concepts, continuously expanding in the GCC, headquartered in Kuwait City, Kuwait.

Job Description:

• Lead all kitchen operations for a show-kitchen concept featuring live fire grilling and wood-fired pizza, ensuring exceptional dish quality, presentation, and guest engagement.
• Design and rotate innovative, internationally inspired menus in line with OFK’s modern upscale identity.
• Manage, train, and inspire a high-performing kitchen team; ensure compliance with food safety standards and Kuwait Municipality regulations.
• Optimize kitchen efficiency through precise cost control, inventory management, and coordination with FOH and entertainment teams.

Skills & Qualifications:

• Male, below 40 years old
• Minimum of 5 years’ experience in luxury hospitality; show-kitchen or live-fire cooking background is an advantage.
• Culinary degree or diploma required; HACCP/ServSafe certification is preferred.
• Strong skills in cost control, inventory management, and kitchen software; GCC experience is a plus.