Executive Sous Chef - Kuwait

We are hiring experienced Executive Sous Chef for a reputed restaurant group in Kuwait.

Key Responsibilities

• Ensure exceptional food quality, presentation, and guest satisfaction.
• Support the Executive Chef in achieving departmental and business goals.
• Develop menus while maintaining food cost control.
• Prepare and manage operating budgets and monitor expenses.
• Manage labor costs, productivity, and scheduling.
• Recruit, train, coach, and develop kitchen staff.
• Conduct employee orientation, performance reviews, and cross-training.
• Manage inventory, purchasing, stock control, and waste reduction.
• Ensure compliance with food safety, hygiene, and health regulations.
• Maintain recipe databases and standard recipes.
• Conduct culinary training on menu items and food knowledge.
• Coordinate with multiple departments and stakeholders.
• Update SOPs, monitor cross-functional projects, and coordinate POS updates.
• Analyze menu performance and improve sales of underperforming dishes.
• Monitor staffing requirements and manpower allocation.
• Conduct recipe audits and shelf-life validation.
• Support QA initiatives and continuous improvement.
• Lead Area Chef meetings in the absence of the Executive Chef.
• Participate in new product development and R&D projects.
• Monitor culinary KPIs and analyze P&L reports.
• Conduct employee performance reviews and improvement plans.
• Coordinate maintenance with facilities teams.
• Perform regular food tastings and branch visits to ensure consistency and operational excellence.

Attractive Salary + Benefits

Minimum 12–14 years of relevant culinary experience.

Minimum 2 years in the same or equivalent leadership position

Bachelor's Degree in Catering Science or Culinary Arts