Junior Sous Chef

About the role

We are looking for a motivated Junior Sous Chef to join the culinary team at The St. Regis Kuwait. This entry‑level management position supports daily kitchen operations, assists the senior chef, and helps ensure high standards of food quality, safety and guest satisfaction across all dining venues.

Key responsibilities

• Assist in leading kitchen staff and oversee food production during high‑demand periods.
• Maintain food handling, sanitation and loss‑prevention standards.
• Coordinate with restaurant and banquet teams to time service for events and all‑day dining.
• Prepare and cook a variety of dishes, including special guest menus and decorative displays.
• Supervise and train cooks, monitor staffing levels, and ensure proper supplies and uniforms.
• Participate in performance appraisals, employee recognition and ongoing training.
• Contribute to budgeting, purchasing and cost‑control activities.

Required profile

• High school diploma or GED with at least 4 years culinary experience, or a 2‑year degree in Culinary Arts/Hotel & Restaurant Management with 2 years experience.
• Demonstrated ability to work in international cuisine environments and all‑day dining operations.
• Strong organizational skills and a focus on guest and employee satisfaction.

Required skills

• Food safety and sanitation practices.
• Professional culinary preparation and cooking techniques.
• Knowledge of international cuisines.
• All‑day dining service operations.