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assistant restaurant manager

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sous chef

Seazen Group

We are looking for a passionate and experienced Sous Chef to support our culinary operations and ensure high standards of food quality, kitchen efficiency, and team performance across our restaurant outlets. If you have strong leadership skills and solid experience in Italian and Continental cuisine, we would love to hear from you. As a key support to the Area Chef / Head Chef, you will be responsible for supervising daily kitchen operations, maintaining food safety and hygiene standards, and driving consistency in execution and team development. Key Responsibilities: ✅ Support and supervise daily kitchen operations and food preparation ✅ Ensure all dishes are prepared according to recipes, portioning, and brand standards ✅ Maintain strict food safety, hygiene, and sanitation practices ✅ Manage food cost, stock rotation, wastage control, and inventory levels ✅ Lead, coach, and develop kitchen team members through training and guidance ✅ Prepare staff schedules, assign daily tasks, and monitor BOH efficiency ✅ Monitor kitchen KPIs, menu availability, and operational performance ✅ Ensure proper maintenance and cleanliness of kitchen equipment and work areas ✅ Support menu training, operational audits, and continuous improvement initiatives ✅ Collaborate with Area Chef / Head Chef to achieve operational and financial targets Requirements: Minimum 7&ndash;8 years of culinary experience with at least 2 years in a Sous Chef position Strong experience in Italian and Continental cuisine Experience working in high-volume restaurant or hotel environments Strong knowledge of food cost control, kitchen operations, and food safety standards Diploma or Degree in Culinary Arts / Catering Science preferred Strong leadership, communication, and organizational skills Ability to work under pressure in a fast-paced environment Passion for hospitality and team developmentJob Type: Full-timePay: Up to KD800.000 per monthExperience:<ul><li>Sous Chef: 4 years (Required)</li></ul>Work Location: In person

Sous Chef

Hilton

<div>
 A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs.
 
 
 
 What will I be doing?
 
 
 
 A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:
 
 
 <ul>
 <li>
 Manage all aspects of the kitchen including operational, quality and administrative functions
 </li>
 <li>
 Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
 </li>
 <li>
 Assist in positive outcomes from guest queries in a timely and efficient manner
 </li>
 <li>
 Ensure foods are of good quality and stored correctly
 </li>
 <li>
 Contribute to menu creation by responding and incorporating Guest feedback
 </li>
 <li>
 Ensure the consistent production of high quality food through all hotel food outlets
 </li>
 <li>
 Manage customer relations when necessary, in the absence of the Executive Chef
 </li>
 <li>
 Ensure resources support the business needs through the effective management of working rotations
 </li>
 <li>
 Support brand standards through the training and assessment of the Team
 </li>
 <li>
 Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
 </li>
 <li>
 Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
 </li>
 <li>
 Assist other departments wherever necessary and maintain good working relationships
 </li>
 <li>
 Comply with hotel security, fire regulations and all health and safety and food safety legislation
 </li>
 <li>
 Report maintenance, hygiene and hazard issues
 </li>
 <li>
 Be environmentally aware
 
 
 
 </li>
 </ul>
 
 What are we looking for?
 
 
 
 A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
 
 
 <ul>
 <li>
 Relevant qualifications for this role
 </li>
 <li>
 Excellent planning and organizing skills
 </li>
 <li>
 Ability multi-task and meet deadlines
 </li>
 <li>
 Strong supervisory skills
 </li>
 <li>
 A current, valid, and relevant trade qualification (proof may be required)
 </li>
 <li>
 A creative approach to the production of food
 </li>
 <li>
 Positive attitude
 </li>
 <li>
 Good communication skills
 </li>
 <li>
 Ability to work under pressure
 </li>
 <li>
 Ability to work on own or in teams
 
 
 
 </li>
 </ul>
 It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
 
 
 <ul>
 <li>
 Previous kitchen experience in similar role
 </li>
 <li>
 Passion for producing high quality food
 </li>
 <li>
 Knowledge of current food trends
 </li>
 <li>
 Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
 
 
 
 </li>
 </ul>
 
 What will it be like to work for Hilton?
 
 
 
 Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
 
 
 
 Work Locations
 
 
 
 Hilton Kuwait Resort
 
 
 
 Schedule
 
 
 
 Full-time
 
 
 
 Brand
 
 
 
 Hilton Hotels &amp; Resorts
 
 
 
 Job
 
 
 
 Culinary
</div>

HUNDRED GROUP

Position OverviewThe Sous Chef will act as the second-in-command in the kitchen, assisting the Head Chef in managing daily operations, supervising staff, and ensuring food quality and safety standards are met across all outlets. This role requires strong leadership, organizational skills, and the ability to thrive in a fast-paced environment.Qualifications &amp; Requirements<ul><li>Bachelor&rsquo;s degree in Culinary Arts, Hospitality Management, or related field.</li><li>Minimum 5&ndash;7 years of culinary experience, with at least 2 years in a supervisory role.</li><li>Strong knowledge of international cuisine, bakery/pastry items, and specialty coffee pairings.</li><li>Excellent leadership and communication skills.</li><li>Food Safety &amp; Hygiene Certification (mandatory).</li><li>Ability to manage multi-branch operations and coordinate with cross-functional teams.</li></ul>Job Types: Full-time, PermanentAbility to commute/relocate:<ul><li>Kuwait City: Reliably commute or planning to relocate before starting work (Required)</li></ul>Work Location: In person

IHG Hotels & Resorts

<div>
 <ul>
 <li>
 Fosters positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.
 </li>
 <li>
 In conjunction with the Executive Chef and outlet Managers plans activities, promotions, menu implementations according to the annual marketing plans.
 </li>
 <li>
 Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on.
 </li>
 <li>
 Guide Sous Chefs in decision making and judgment.
 </li>
 <li>
 Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.
 </li>
 <li>
 Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
 </li>
 <li>
 Assist the Executive Chef in compiling the annual marketing plans and budgets.
 </li>
 <li>
 Ensure disciplinary and grievance procedures are adhered to.
 </li>
 <li>
 Handle customers&rsquo; comments and complaints and take swift corrective action after consultation with the Executive Chef, Director of Food and Beverage and department head concerned.
 </li>
 <li>
 Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
 </li>
 <li>
 Find ways to improve the efficiency of the operations which will benefit our clients.
 </li>
 <li>
 Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre &ndash; determined quality standards.
 </li>
 <li>
 Constantly strive to reduce energy consumption within the kitchens.
 </li>
 <li>
 Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary action to correct any deviation from quality standards.
 </li>
 <li>
 Conduct weekly equipment maintenance checks &amp; stewarding cleanliness issues &amp; follows up on deficiencies in a timely manner.
 </li>
 <li>
 Plans, co-ordinates and supervises all menu implementations in a timely manner with recipes, photographs &amp; training.
 </li>
 <li>
 Assists in the preparation and control of daily and weekly market lists.
 </li>
 <li>
 Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.
 </li>
 <li>
 Create and develop new dishes and recipes by keeping up with the latest market trends.
 </li>
 <li>
 Constantly strive to improve kitchen operating procedures.
 </li>
 <li>
 Relate guests' comments, positive or negative, to the Executive Chef and take corrective actions where necessary.
 </li>
 <li>
 Be fully responsible for the labor budget of the kitchen department.
 </li>
 <li>
 Propose and initiate when approved, new services and products for our guests.
 </li>
 <li>
 Control manpower distribution throughout the kitchens, by overseeing the schedule of all sections and make adjustments when necessary.
 </li>
 <li>
 Perform any other reasonable duties as required by the department head from time to time
 </li>
 <li>
 Co-operate with the company to achieve compliance with FLS legislation
 </li>
 <li>
 Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
 </li>
 <li>
 Read, understand, and implement the relevant sections of the FLS Policy
 </li>
 <li>
 Sign the Employees' Declaration having read and understood the relevant sections of the FLS Policy
 </li>
 <li>
 Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury
 </li>
 <li>
 Not intentionally or recklessly interfering with anything provided in the interests of safety
 </li>
 <li>
 Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on
 </li>
 <li>
 Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor
 </li>
 <li>
 Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines
 </li>
 <li>
 Not undertake any activity which compromises their personal FLS, or the FLS of others
 </li>
 <li>
 Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.
 
 
 </li>
 </ul>
 Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
</div>

Executive Sous Chef

<div><ul><li>Fosters positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.</li><li>In conjunction with the Executive Chef and outlet Managers plans activities, promotions, menu implementations according to the annual marketing plans.</li><li>Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on.</li><li>Guide Sous Chefs in decision making and judgment.</li><li>Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.</li><li>Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.</li><li>Assist the Executive Chef in compiling the annual marketing plans and budgets.</li><li>Ensure disciplinary and grievance procedures are adhered to.</li><li>Handle customers&rsquo; comments and complaints and take swift corrective action after consultation with the Executive Chef, Director of Food and Beverage and department head concerned.</li><li>Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.</li><li>Find ways to improve the efficiency of the operations which will benefit our clients.</li><li>Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre &ndash; determined quality standards.</li><li>Constantly strive to reduce energy consumption within the kitchens.</li><li>Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary action to correct any deviation from quality standards.</li><li>Conduct weekly equipment maintenance checks &amp; stewarding cleanliness issues &amp; follows up on deficiencies in a timely manner.</li><li>Plans, co-ordinates and supervises all menu implementations in a timely manner with recipes, photographs &amp; training.</li><li>Assists in the preparation and control of daily and weekly market lists.</li><li>Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.</li><li>Create and develop new dishes and recipes by keeping up with the latest market trends.</li><li>Constantly strive to improve kitchen operating procedures.</li><li>Relate guests' comments, positive or negative, to the Executive Chef and take corrective actions where necessary.</li><li>Be fully responsible for the labor budget of the kitchen department.</li><li>Propose and initiate when approved, new services and products for our guests.</li><li>Control manpower distribution throughout the kitchens, by overseeing the schedule of all sections and make adjustments when necessary.</li><li>Perform any other reasonable duties as required by the department head from time to time</li><li>Co-operate with the company to achieve compliance with FLS legislation</li><li>Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk</li><li>Read, understand, and implement the relevant sections of the FLS Policy</li><li>Sign the Employees' Declaration having read and understood the relevant sections of the FLS Policy</li><li>Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury</li><li>Not intentionally or recklessly interfering with anything provided in the interests of safety</li><li>Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on</li><li>Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor</li><li>Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines</li><li>Not undertake any activity which compromises their personal FLS, or the FLS of others</li><li>Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.</li></ul>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

The Bakery

Job Requirements :* Education &amp; Experience* Diploma or Degree in Culinary Arts / Pastry &amp; Bakery or equivalent.* Minimum 5 years of experience in pastry and bakery,* Strong experience in recipe development and high-volume pastry production.* Background in central kitchen or catering operations is an advantage.Skills &amp; Knowledge:* Excellent knowledge of pastry techniques, ingredients, and equipment.* Creativity in developing new recipes and presentation styles.* Strong leadership and team management skills.* Good knowledge of food costing and wastage control.* Knowledge of food safety, hygiene, and HACCP standards.* Ability to train and motivate staff effectively.* Strong organizational and time-management skills.* Ability to work under pressure and meet deadlines.Other Requirements:* Flexibility to work long hours, weekends, and holidays as needed.* Good communication skills (Arabic knowledge is a plus).* Physically fit to handle the demands of the kitchen.Job Type: Full-timeLocation:<ul><li>Mubarak al Kabeer (Preferred)</li></ul>Work Location: In person

Pastry Sous Chef

<div>
 A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.
 
 
 
 What will I be doing?
 
 
 
 A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
 
 
 <ul>
 <li>
 Contribute to menu creation
 </li>
 <li>
 Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
 </li>
 <li>
 Ensure consistency in quality of dishes at all times
 </li>
 <li>
 Manage customer relations when necessary, in the absence of the Executive Chef
 </li>
 <li>
 Ensure resources meet business needs through the effective management of working rotas
 </li>
 <li>
 Support brand standards through the training and assessment of your team
 </li>
 <li>
 Manage food cost controls to contribute to Food and Beverage revenue
 </li>
 <li>
 Knowledge of activities in other departments and implications
 </li>
 <li>
 Ensure compliance with food hygiene and Health and Safety standards
 
 
 
 </li>
 </ul>
 
 What are we looking for?
 
 
 
 A Chef de Cuisine serving Hilton Brand hotels is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
 
 
 <ul>
 <li>
 Strong Sous Chef or previous Chef de Cuisine Experience
 </li>
 <li>
 Approaches food in a creative way
 </li>
 <li>
 Strong supervisory skills
 </li>
 <li>
 Positive attitude
 </li>
 <li>
 Good communication skills
 </li>
 <li>
 Committed to delivering a high level of customer service
 </li>
 <li>
 Excellent grooming standards
 </li>
 <li>
 Excellent planning and organising skills
 </li>
 <li>
 Willingness to learn
 
 
 
 </li>
 </ul>
 It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
 
 
 <ul>
 <li>
 Relevant qualifications for role
 </li>
 <li>
 Ability to work a variety of shifts including weekends, days, afternoons and evenings
 
 
 
 </li>
 </ul>
 
 What will it be like to work for Hilton?
 
 
 
 Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
 
 
 
 Work Locations
 
 
 
 Hilton Kuwait Resort
 
 
 
 Schedule
 
 
 
 Full-time
 
 
 
 Brand
 
 
 
 Hilton Hotels &amp; Resorts
 
 
 
 Job
 
 
 
 Culinary
</div>

Chef De Cuisine

Explore 49+ Sous chef in Kuwait this May. Find roles across top companies and apply now to boost your career.

49 sous chef jobs In Kuwait

Sous Chef

Sous Chef

Sous Chef

Executive Sous Chef

Executive Sous Chef

Pastry Sous Chef

Chef De Cuisine