Sous Chef - Pan-Asian concept (Kuwait)

Career Land Center, LLC; Muscat; On-site; OMR 13,000 - 21,000; Full time

Benefits offered by this job

Accommodation

Airline allowance

Annual leave 30 days

Medical insurance

Duty meals

Hotel nights

Gym access

Gratuity

Laundry service

Overtime pay

F&B discount

Internal transfers

Public holidays

Service charge distribution

Sick leave

Notice period

48-hour work week

Salary review

Job summary

A 5-star luxury hotel in Kuwait is seeking an experienced Sous Chef – Pan-Asian Concept to support its Pan-Asian kitchen operations and uphold luxury standards.

The ideal candidate will have strong Pan-Asian expertise, proven leadership, and a background in high-end hotels or restaurants, with responsibilities including menu development, staff supervision, HACCP compliance, and cost control. This role offers extensive staff training and a competitive package.

Qualifications

• 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.

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.

Skills

Pan-Asian cuisine

Leadership

Team supervision

Food safety

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