Sous Chef

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 7–8 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 development

Job Type: Full-time

Pay: Up to KD800.000 per month

Experience:

• Sous Chef: 4 years (Required)

Work Location: In person