Jobs in France

Description

We are seeking a talented and experienced Premium Dining Executive Sous Chef to join our renowned hospitality team in Kuwait. The ideal candidate will bring a passion for culinary excellence and a commitment to delivering outstanding dining experiences. In this pivotal role, the Executive Sous Chef will assist the Head Chef in managing kitchen operations, menu development, and staff training, while upholding the highest standards of food quality and safety. This full-time position offers the opportunity to create innovative dishes, lead a dynamic kitchen team, and contribute to the overall success of our premium dining establishment.

Responsibilities

1. Assist in the development and execution of seasonal menus that reflect current culinary trends.
2. Supervise daily kitchen operations, ensuring quality food preparation and presentation.
3. Maintain food safety and hygiene standards in accordance with local regulations.
4. Train, mentor, and manage kitchen staff to ensure high performance and team cohesion.
5. Conduct regular inventory management and cost control to maintain budget compliance.
6. Collaborate with the Head Chef in organizing and catering special events.
7. Stay updated on nutrition knowledge and integrate it into menu offerings when appropriate.
8. Assist in establishing and maintaining positive relationships with suppliers and vendors.

Requirements

1. Minimum of 6 years of experience in a high-volume kitchen environment, with at least 2 years in a supervisory role.
2. Strong culinary arts skills with a focus on fine dining and premium food offerings.
3. Proven experience in menu development and execution, with an understanding of culinary trends.
4. Excellent leadership and team management skills, with the ability to inspire and motivate the kitchen team.
5. In-depth knowledge of food safety and sanitation practices.
6. Strong organizational skills, particularly in inventory management and cost control.
7. Ability to work flexible hours, including evenings, weekends, and holidays as needed.
8. A passion for food, creativity, and a commitment to excellence.