Sous Chef - CP

IHG; Kuwait; Remote; KWD 18,000 - 30,000; Full time

Benefits offered by this job

Staff meals

Job summary

IHG in Kuwait seeks an experienced Executive Chef-level leader to plan and implement menus, manage food costs, and supervise a busy kitchen team. You will collaborate with the Executive Chef and Executive Sous Chef to deliver high standards while controlling budgets and energy costs.

You will ensure compliance with FLS and other regulations, train staff, and develop new dishes aligned with market trends. A proactive, safety‑minded professional is required.

Qualifications

• Experience in kitchen leadership and cost control.
• Ability to plan and implement menus with recipes and training.
• Strong knowledge of budgeting, purchasing and energy management.
• Familiarity with health and safety regulations.
• Ability to comply with FLS legislation and company policies.

Responsibilities

• Plan activities, promotions, and menu implementations with annual marketing plans.
• Ensure action points from daily briefings are followed.
• Comply with legislation including licensing, health, fire and safety.
• Assist Executive Chef with annual plans and budgets.
• Maintain control of overall kitchen labor budget.
• Improve kitchen efficiency and reduce energy consumption.
• Supervise menu implementations, recipes, training, and photos.
• Prepare weekly work schedules for subordinates.
• Develop new dishes keeping up with market trends.
• Relate guest feedback to Executive Chef and take corrective actions.
• Co-operate to ensure FLS compliance.

Skills

Food cost control

Menu planning

Staff training

Budget management

Energy management

Regulatory compliance

Strategic purchasing

Job description

• In conjunction with the Executive Chef and Executive Sous Chef plans activities, promotions and menu implementations according to the annual marketing plans.
• Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assists the Executive Chef in compiling the annual marketing plans and budgets.
• Ensures disciplinary and grievance procedures are adhered to and followed.
• Be constantly aware of customers’ expectations, which are adhered to and followed.
• Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
• Find ways to improve the efficiency of the operations which will benefit our clients.
• Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.
• Constantly strive to reduce energy consumption within the kitchen.
• Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards.
• Conduct weekly equipment maintenance checks and stewarding cleanliness issues & follows up on deficiencies in a timely manner.
• Plans, coordinates and supervises all menu implementations in a timely manner with recipes, photographs & staff training.
• Foster positive thinking and motivation with peers & subordinates by giving active assistance on more efficient ways of running the kitchens.
• Assist in the preparation and control of daily and weekly market lists.
• Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.
• Prepare weekly work schedule for his subordinates.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Constantly strive to improve kitchen operating procedures.
• Relate guests’ comments, positive or negative, to the Executive Chef and take corrective actions where necessary.
• Be fully responsible for the labor budget of the kitchen department.
• Propose and initiate when approved, new services and products for our guests.
• Perform any other reasonable duties as required by the department head from time to time.
• Co-operate with the company to achieve compliance with FLS legislation
• Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
• Read, understand, and implement the relevant sections of the FLS Policy
• Sign the Employees' Declaration having read and understood the relevant sections of the FLS.