Sous Chef - Pan-Asian concept (Kuwait)

Career Land Center, LLC; Dhofar; On-site; OMR 17,000 - 24,000; Full time

Benefits offered by this job

Furnished accommodation

Airline ticket allowance

Annual vacation

Arabic language allowance

Medical insurance

Duty meals provided

Complimentary hotel nights

Gym facilities

End-of-service gratuity

Uniform laundry

Overtime pay

Service charge distribution

No probation period

Job summary

Not disclosed hotel in Kuwait is seeking an experienced Sous Chef – Pan-Asian Concept to support daily kitchen operations of its specialty outlet.

The ideal candidate must have strong Pan-Asian experience, preferably within a 5-star luxury setting, with a proven track record in leadership and maintaining HACCP standards.

Qualifications

• Strong Pan-Asian cuisine experience.
• Experience as Sous Chef or senior culinary role.
• Background in a 5-star luxury hotel or high-end restaurant preferred.

Responsibilities

• Support the Chef de Cuisine in managing daily Pan-Asian kitchen operations.
• Prepare and supervise Pan-Asian dishes to outlet standards.
• Ensure consistency, quality, taste, portioning and presentation.
• Assist in menu development, seasonal specials and signature dishes.
• Supervise, guide and train junior kitchen team members.
• Coordinate with the culinary brigade for smooth prep and timely service.
• Monitor stock, mise en place, wastage, and productivity.
• Maintain HACCP compliance and kitchen hygiene standards.
• Assist with ordering, inventory control and food cost management.
• Lead kitchen operations in the Chef de Cuisine's absence.

Skills

Pan-Asian cuisine

Sous Chef experience

Leadership

Team supervision

Food safety & HACCP

Wok techniques

Plating & presentation

Communication

Flexible scheduling

Job description

A 5-star luxury hotel in Kuwait is seeking an experienced Sous Chef – Pan-Asian Concept to support the daily kitchen operations of its specialty outlet. The ideal candidate must have strong relevant experience in Pan-Asian cuisine, preferably within a luxury hotel or high-end restaurant environment.

Key Responsibilities

• Support the Chef de Cuisine in managing the daily operations of the Pan-Asian kitchen

• Prepare and supervise the preparation of Pan-Asian dishes according to the outlet’s standards

• Ensure consistency, quality, taste, portioning, and presentation across all dishes

• Assist in menu development, seasonal specials, and signature dish preparation

• Supervise, guide, and train junior kitchen team members during daily operations

• Coordinate with the culinary brigade to ensure smooth preparation and timely service

• Monitor stock levels, food preparation, mise en place, wastage, and kitchen productivity

• Maintain high standards of food safety, hygiene, cleanliness, and HACCP compliance

• Support ordering, inventory control, food cost management, and proper storage procedures

• Step in to lead kitchen operations in the absence of the Chef de Cuisine

Requirements

• Must have strong relevant experience in Pan-Asian cuisine

• Proven experience as Sous Chef, Junior Sous Chef, or senior culinary role in a similar concept

• Prior experience in a 5-star luxury hotel or high-end restaurant is strongly preferred

• Strong knowledge of Asian cooking techniques, ingredients, sauces, wok preparation, and modern plating

• Excellent leadership, communication, and team supervision skills

• Creative, organized, detail-oriented, and able to work well under pressure

• Good understanding of food safety, kitchen hygiene, food cost control, and operational standards

• Flexible to work according to business needs, including weekends and holidays

Benefits

• Furnished shared accommodation, including rent and limited utilities

• Airline ticket allowance every 24 months of service

• 30 days’ annual vacation as per Kuwait Labour Law

• Arabic language allowance for eligible work days

• Local government medical insurance and workmen’s compensation

• Duty meals provided

• Complimentary nights at partner hotels within the group after 90 days of service

• Fitness centre and sports facilities available at staff accommodation

• End-of-service gratuity as per Kuwait Labour Law

• Uniform laundry and dry cleaning provided

• Overtime compensated in hours

• 50% discount on F&B at select outlets, with prior booking

• No probation period for internal transfers within the hotel group; 3 months for external hires

• 15 public holidays per year

• Monthly service charge distribution based on days worked

• Sick leave after 90 days of employment, based on the applicable tiered pay schedule

• 3 months’ termination notice, or payment in lieu

• 48-hour work week with 2 days off per week

• Annual salary review in line with hotel policy