Sous Chef - Kuwait

We are looking for an experienced and passionate Sous Chef – Indian Cuisine with strong expertise in Tandoor and Curry sections for reputed Restaurant in Kuwait

Key Responsibilities

- Assist the Executive Chef / Head Chef in managing daily kitchen operations.

- Take responsibility for the Indian Tandoor and Curry sections.

- Prepare and oversee authentic Indian dishes including Tandoori items, kebabs, curries, gravies, biryanis and Indian breads .

- Ensure consistency in taste, seasoning, portion size and presentation.

- Prepare and monitor Tandoor marinades, curry bases, sauces, gravies and spice mixes.

- Ensure proper cooking techniques and temperatures are maintained.

- Supervise and guide Commis Chefs and other kitchen team members.

- Maintain high standards of food quality, hygiene and presentation.

- Ensure proper mise en place is completed before service.

- Monitor stock levels and coordinate with the Chef regarding ingredient requirements.

- Minimize food wastage and maintain proper portion control.

- Ensure compliance with HACCP, food safety and kitchen hygiene standards.

- Support menu preparation, recipe standardization and new dish development.

- Maintain smooth kitchen operations during high-volume service.

- Train junior chefs on Indian cooking techniques and section standards.

- Coordinate with other kitchen sections to ensure timely food preparation and service.

Salary & Benefits:

- Salary Range : 500 KD ( Based on Exp )

- Accommodation Provided

- Transportation Provided

- 1 Duty Meal Provided

- Job Location : Kuwait

Requirements

Experience: 5–8+ years in Indian Cuisine; Diploma / Degree in Hotel Management, Culinary Arts, or equivalent preferred; Preferred Background: Premium restaurants, hotels or high-volume F&B operations; Specialization: Indian Cuisine – Tandoor & Curry; Strong Indian Cuisine experience is mandatory.; Excellent hands-on experience in Tandoor & Curry sections.; Strong knowledge of North Indian / Mughlai cuisine.; Experience preparing Tandoori chicken, chicken tikka, kebabs, naan, roti, butter chicken, tikka masala, dal, biryani and various Indian curries/gravies.; Good knowledge of Indian spices, marinades and cooking techniques.; Previous experience as a Sous Chef / Junior Sous Chef / Chef de Partie – Indian Cuisine in a reputed restaurant or hotel.