Sous Chef

WE ARE HIRING – Sous Chef

Nationality: Any nationality except Asia

Role Overview:

The Sous Chef is responsible for planning and directing food preparation in the kitchen while supervising kitchen staff. Working closely with the Area Chef / Executive Sous Chef , the role includes menu planning, inventory control, supply management , and ensuring smooth daily kitchen operations. The Sous Chef must maintain high standards of food quality, hygiene, safety , and compliance with food safety regulations, while making quick and effective operational decisions.

Key Responsibilities:

• Supervise and manage kitchen team members

• Assist in menu planning and food preparation

• Oversee inventory control and supply management

• Ensure food quality, hygiene, and safety standards

• Manage staff scheduling and performance

• Maintain discipline and operational efficiency in the kitchen

Experience & Qualifications:

• Minimum 7–8 years of experience in the same field

• At least 2 years in a Sous Chef position in a reputable restaurant or hotel

• Minimum Diploma or Degree (preferably in Catering Science or Culinary Arts )

Salary & Benefits:

• Salary: Up to 650 KWD

• Transportation provided

• Accommodation provided

• Duty meals provided