Sous Chef – Junior

About the role

The St. Regis Kuwait is seeking a motivated Junior Sous Chef to support daily kitchen operations. This entry‑level management position will assist in leading staff, preparing high‑quality dishes, and maintaining sanitation standards to ensure guest satisfaction.

Key responsibilities

• Oversee food production, preparation, and cooking during high‑demand periods.
• Maintain food handling, safety, and sanitation standards throughout the kitchen.
• Coordinate with restaurant and banquet teams to time service for events and meals.
• Supervise and train kitchen staff, ensuring proper supplies, equipment, and uniforms are available.
• Monitor inventory, assist with purchasing, and help control operating costs.
• Prepare decorative food displays and assist in menu development.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, OR a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Strong understanding of food safety, sanitation, and loss‑prevention policies.
• Ability to lead a shift, communicate clearly, and provide constructive feedback.
• Flexibility to work varied hours, including events and special functions.

Required skills

• Food safety and sanitation knowledge.
• Culinary preparation and cooking techniques.