Sous Chef: Menu Innovator & Kitchen Operations Leader

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

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.