Executive Sous Chef - Kuwait

We are hiring experienced Executive Sous Chef for a reputed restaurant group in Kuwait.

Key Responsibilities

• Ensure exceptional food quality, presentation, and guest satisfaction.

• Support the Executive Chef in achieving departmental and business goals.

• Develop menus while maintaining food cost control.

• Prepare and manage operating budgets and monitor expenses.

• Manage labor costs, productivity, and scheduling.

• Recruit, train, coach, and develop kitchen staff.

• Conduct employee orientation, performance reviews, and cross-training.

• Manage inventory, purchasing, stock control, and waste reduction.

• Ensure compliance with food safety, hygiene, and health regulations.

• Maintain recipe databases and standard recipes.

• Conduct culinary training on menu items and food knowledge.

• Coordinate with multiple departments and stakeholders.

• Update SOPs, monitor cross-functional projects, and coordinate POS updates.

• Analyze menu performance and improve sales of underperforming dishes.

• Monitor staffing requirements and manpower allocation.

• Conduct recipe audits and shelf-life validation.

• Support QA initiatives and continuous improvement.

• Lead Area Chef meetings in the absence of the Executive Chef.

• Participate in new product development and R&D projects.

• Monitor culinary KPIs and analyze P&L reports.

• Conduct employee performance reviews and improvement plans.

• Coordinate maintenance with facilities teams.

• Perform regular food tastings and branch visits to ensure consistency and operational excellence.

Minimum 12–14 years of relevant culinary experience.

Minimum 2 years in the same or equivalent leadership position

Bachelor's Degree in Catering Science or Culinary Arts