Sous Chef – Kitchen Operations Lead

About the role

We are seeking a dynamic Sous Chef to support the Head Chef in a high‑end kitchen in Kuwait City. The role involves overseeing daily operations, maintaining culinary standards, and ensuring guest satisfaction during peak service periods.

Key responsibilities

• Assist the Head Chef in daily kitchen operations and ensure smooth service during peak hours.
• Take charge of the kitchen in the Head Chef’s absence, maintaining all standards.
• Support menu development, recipe testing, costing, and seasonal updates.
• Monitor food preparation for portion control and waste reduction.
• Conduct regular quality checks on ingredients, prep, and finished dishes.
• Enforce HACCP procedures and comply with health and safety regulations.
• Coordinate with the front‑of‑house team to ensure efficient service flow and guest satisfaction.
• Handle supplier communication and verify deliveries for quality and accuracy.
• Support recruitment, onboarding, and performance evaluations of kitchen staff.
• Manage staff productivity, discipline, and conflict resolution.
• Ensure proper storage, labeling, and FIFO practices.
• Assist with budget tracking, food cost analysis, and cost‑saving initiatives.
• Maintain emergency readiness, including safety drills and incident reporting.
• Drive continuous improvement, team motivation, and a positive kitchen culture.

Required profile

• Minimum 7 years of experience as a Sous Chef or equivalent role.
• Strong background in Continental and European cuisine.
• Experience in fine‑dining, high‑end hotels, or cruise ship kitchens.
• Proven ability to lead a kitchen team and maintain high standards.

Required skills

• Continental cuisine
• European cuisine
• HACCP food safety procedures
• Menu development and recipe testing
• Food costing and cost analysis
• Budget tracking
• Portion control and waste minimisation