We are hiring experienced Executive Sous Chef for a reputed restaurant group in Kuwait.
Key Responsibilities
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Ensure exceptional food quality, presentation, and guest satisfaction.
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Support the Executive Chef in achieving departmental and business goals.
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Develop menus while maintaining food cost control.
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Prepare and manage operating budgets and monitor expenses.
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Manage labor costs, productivity, and scheduling.
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Recruit, train, coach, and develop kitchen staff.
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Conduct employee orientation, performance reviews, and cross-training.
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Manage inventory, purchasing, stock control, and waste reduction.
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Ensure compliance with food safety, hygiene, and health regulations.
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Maintain recipe databases and standard recipes.
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Conduct culinary training on menu items and food knowledge.
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Coordinate with multiple departments and stakeholders.
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Update SOPs, monitor cross-functional projects, and coordinate POS updates.
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Analyze menu performance and improve sales of underperforming dishes.
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Monitor staffing requirements and manpower allocation.
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Conduct recipe audits and shelf-life validation.
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Support QA initiatives and continuous improvement.
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Lead Area Chef meetings in the absence of the Executive Chef.
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Participate in new product development and R&D projects.
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Monitor culinary KPIs and analyze P&L reports.
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Conduct employee performance reviews and improvement plans.
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Coordinate maintenance with facilities teams.
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Perform regular food tastings and branch visits to ensure consistency and operational excellence.
Attractive Salary + Benefits
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
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