Sous Chef (Sushi)

About the role

The Sous Chef (Sushi) will support the Executive Chef in overseeing daily kitchen operations at the Courtyard hotel in Kuwait City. This role combines hands‑on sushi preparation with leadership of the culinary team to ensure high‑quality food service for guests.

Key responsibilities

• Manage kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards and sanitation requirements.
• Prepare and cook a variety of dishes, with a focus on sushi, for regular service and special events.
• Supervise, train and coordinate cooks and other kitchen staff, fostering teamwork and consistent product quality.
• Maintain purchasing, receiving and food storage standards, and operate kitchen equipment, reporting any malfunctions.
• Monitor food safety, temperature control and presentation standards to meet guest expectations.

Required profile

• High school diploma or GED with at least four years of culinary experience, or a two‑year degree in Culinary Arts, Hotel & Restaurant Management, or related field with two years of experience.
• Proven ability to lead kitchen staff, manage inventory and uphold food safety regulations.

Required skills

• Sushi preparation and plating techniques.
• Food safety and sanitation practices.
• Operation and maintenance of kitchen equipment.