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

Requirements

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