Sous Chef - Kuwait

HUDSON; Kuwait; On-site; KWD 5,200 - 7,100; Full time

Benefits offered by this job

Accommodation Provided

Transportation Provided

Job summary

HUDSON is seeking an experienced Sous Chef in Kuwait to support the Head Chef in driving kitchen operations and menu development. You will supervise staff, ensure quality and hygiene, and contribute to cost control.

The role requires proven sous-chef experience in hotels or restaurants, strong leadership, and a culinary certification. This on-site position offers accommodation and transportation provisions.

Qualifications

• Proven experience as a Sous Chef in a hotel or restaurant.
• Strong knowledge of kitchen operations and food safety standards.
• Ability to manage and lead a kitchen team effectively.
• Good communication and organizational skills.
• Ability to work in a fast-paced environment.
• Culinary diploma or relevant certification preferred.

Responsibilities

• Assist the Head Chef in managing daily kitchen operations.
• Supervise and coordinate activities of Commis Chefs and kitchen staff.
• Ensure food preparation and presentation meet company standards.
• Maintain high standards of food quality, taste, and portion control.
• Monitor stock levels and assist in ordering ingredients and supplies.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Train and guide junior kitchen staff.
• Control food costs and minimize wastage.
• Step in as acting Head Chef when required.

Skills

Kitchen operations

Team leadership

Food safety

Communication

Organizational skills

Education

Culinary diploma or equivalent

Job description

Job Description

We are seeking an experienced and skilled Sous Chef to support the Head Chef in managing kitchen operations. The ideal candidate will be responsible for supervising kitchen staff, ensuring food quality and consistency, maintaining hygiene standards, and contributing to menu development.

Key Responsibilities

• Assist the Head Chef in managing daily kitchen operations.
• Supervise and coordinate activities of Commis Chefs and kitchen staff.
• Ensure food preparation and presentation meet company standards.
• Maintain high standards of food quality, taste, and portion control.
• Monitor stock levels and assist in ordering ingredients and supplies.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Train and guide junior kitchen staff.
• Control food costs and minimize wastage.
• Step in as acting Head Chef when required.

Requirements

• Proven experience as a Sous Chef in a hotel or restaurant.
• Strong knowledge of kitchen operations and food safety standards.
• Ability to manage and lead a kitchen team effectively.
• Good communication and organizational skills.
• Ability to work in a fast-paced environment.
• Culinary diploma or relevant certification preferred.

Salary & Benefits

• Basic Salary: 550 KD
• Accommodation Provided
• Transportation Provided