54 Jr Sous Chef jobs in Kuwait

Join to apply for the Jr. Sous Chef - Pan Asian (Hot/Cold) role at Hyatt

MEI LI is a specialty restaurant celebrating contemporary Chinese cuisine rooted in tradition. It blends China’s rich heritage with modern elements and an experiential flair, offering an approachable and engaging dining experience.

As a Jr. Sous Chef - Pan Asian, you will assist in the efficient operation of the kitchen, aligning with Hyatt International's corporate strategies and brand standards, while meeting employee, guest, and owner expectations.

You will support the Sous Chef in managing the kitchen as a successful profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling kitchen operations and administration.

• Minimum 1 year of experience as Jr. Sous Chef - Pan Asian or 2 years as Chef de Partie in a hotel or large restaurant with good standards, specifically in Pan-Asian cuisine.
• Preferably experienced in luxury international brands.
• Knowledge of kitchen hygiene practices and occupational health and safety standards is essential.
• Basic computer skills in MS Office and Recipe Maintenance System are preferred.

• Seniority level: Entry level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Hospitality

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Join to apply for the Jr. Sous Chef - Pan Asian (Hot/Cold) role at Grand Hyatt .

Summary
MEI LI is a specialty restaurant celebrating contemporary Chinese cuisine rooted in tradition. It integrates China’s rich heritage and culture with modern elements and an experiential flair, making Mei Li an approachable and engaging dining destination.

Organization : Grand Hyatt Kuwait City

Responsibilities : As a Jr. Sous Chef - Pan Asian, you will assist in the efficient running of the department in line with Hyatt International's corporate strategies and brand standards, while meeting employee, guest, and owner expectations. You will support the Sous Chef in managing kitchen operations as a successful profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling kitchen activities.

Qualifications : Candidates should ideally have:

• Minimum 1 year of experience as Jr. Sous Chef - Pan Asian or 2 years as Chef de Partie in a hotel or large restaurant with good standards, specifically in pan-Asian cuisine.
• Experience in luxury international brands is preferred.
• Knowledge of kitchen hygiene practices and occupational health and safety standards is essential.
• Basic computer skills in MS Office and Recipe Maintenance System are preferred.

• Entry level

• Full-time

• Management and Manufacturing

• Hospitality

As a Chef de Partie, you will oversee a specific section of the kitchen, ensuring the preparation and presentation of high-quality dishes. Your role involves supervising junior chefs, maintaining kitchen hygiene, managing inventory, and contributing to menu development. You will work closely with senior kitchen staff to deliver exceptional culinary experiences.

Station Management : Oversee a designated section (e.g., grill, sauté, pastry) and ensure efficient operation.

Dish Preparation : Prepare and cook dishes according to menu specifications, maintaining consistency and quality.

• Recipe Adherence : Follow recipes and presentation standards to ensure dishes meet culinary expectations.

Staff Supervision : Manage and mentor junior kitchen staff, including Commis chefs and kitchen assistants.

Training : Provide on-the-job training to team members, enhancing their skills and knowledge.

Performance Monitoring : Assess team performance and provide constructive feedback to ensure continuous improvement.

• Sanitation Standards : Maintain cleanliness and hygiene in your section, adhering to food safety regulations.

Equipment Maintenance : Ensure kitchen equipment is clean, well-maintained, and used correctly.

Health & Safety Compliance : Follow health and safety guidelines, including proper food storage and handling procedures.

• Presentation of food and beverages
• Ability to work in a fast-paced
• high-stress environment for long hours
• Cooking
• Ability to work independently

1. Prepares, cooks and serves any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times.
2. Prepares appetizers plus meat and vegetables for entrees, as well as help with the proper presentation of the food.
3. Adheres to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated and kept.
4. Assists with the acceptance and storage of deliveries and that all relevant company procedures are adhered to.
5. Maintains work area to a clean, hygienic and tidy state at all times.
6. To have an understanding of menu planning, writing and the implementation of stock controls and how this enables the kitchen to meet Gross Profit %.
7. Familiarizes with the opening and closing procedures of the kitchen and carry them out as rotated.
8. Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to kitchen operation.
9. To be punctual for work and report directly to the Supervisor or Manager on duty.
10. Maintains a grooming standard at all times whether in the public eye or back areas.
11. Reports any unusual incident, guest complaints, lost and found, breakage and losses to the superiors.
12. Trains, coaches and counsels junior members of kitchen staff effectively and conducts on-the-job training for all kitchen personnel.
13. Provides assistance to co-employees within food & beverage and amongst other departments in the performance of tasks to foster teamwork and success for the Hotel.
14. Attends pre-meal briefing and de-briefing daily, the monthly F&B Staff Meeting as well as other training sessions organized by the hotel.
15. Performs other tasks as assigned by superiors.

1. To assist the Chef de Partie in ensuring that all culinary standards in that section comply with Hotel Policies and Procedures and Minimum Standards.
2. To maintain good working relationships with colleagues and all other departments.

1. Continuous learning through own IDP.
2. Any other duties as may be assigned by the superior.

1. Represents Dusit’s brand and its values at all times. We will establish relationships foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

1. Communicate and fully embrace the Company’s culture (our Vision, our Mission and our Values), lead by example and cascade to all your subordinates – “Proud to belong and to contribute”.

1. Ensure confidentiality and secure storage of all intellectual property and databases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

1. At least 2 years of Demi Chef de Partie or Commis I experience in a 5-star hotel.
2. Have a strong working knowledge of western and other Asian Cuisine.
3. Strong understanding of HACCP, displays a high level of food and personal hygiene.
4. Demonstrates real passion for menu planning and leadership.

About Calo

Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We’re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.

Role overview

To function as a Pastry Chef De Partie for the Calo Kitchen, to work alongside the head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, monitoring ordering and stocking. The successful candidate will employ their c ulinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Main Responsibilities

• Ensure that the kitchen operates in a timely way that meets our quality standards
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train the pastry team, establish working schedule and assess staff’s performance
• Must be able to clearly communicate tasks to team members
• Maintain standards for pastry storage, rotation, quality and appearance.
• Creating new and exciting desserts to renew our menus and engage the interest of customers
• Order supplies to stock the pastry inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers
• Produce high-quality plates both design and taste-wise

Ideal Candidate

Qualifications

• Must have 3-5 years of experience for the DCDP position, and 5-8 years for the CDP position within the hospitality or catering industry
• Must be currently present in Kuwait
• Must be a proficient communicator in English
• Previous experience in a food manufacturing facility is a plus

Knowledge and competency

• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes

Personality

• Strong communicator
• Pleasant personality and able to lead with empathy

Join to apply for the Demi Chef De Partie role at Dusit Doha Hotel | Dusit Hotel & Suites - Doha

Join to apply for the Demi Chef De Partie role at Dusit Doha Hotel | Dusit Hotel & Suites - Doha

• Prepares, cooks and serves any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times.
• Prepares appetizers plus meat and vegetables for entrees, as well as help with the proper presentation of the food.
• Adheres to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated and kept.
• Assists with the acceptance and storage of deliveries and that all-relevant company procedures are adhered to.
• Maintains work area to a clean, hygienic and tidy state at all times.
• To have an understanding of menu planning, writing and the implementation of stock controls and how this enables the kitchen to meet Gross Profit %.
• Familiarizes with the opening and closing procedures of the kitchen and carry them out as rotated.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to kitchen operation.
• To be punctual for work and report directly to the Supervisor or Manager on duty.
• Maintains a grooming standard at all times whether in the public eye or back areas.
• Reports any unusual incident, guest complaints, lost and found, breakage and losses to the superiors.
• Trains, coaches and counsels junior members of kitchen staff effectively and conducts on-the-job training for all kitchen personnel.
• Provides assistance to co-employees within food & beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel.
• Attends pre-meal briefing and de-briefing daily, the monthly F&B Staff Meeting as well as other training sessions organized by the hotel.
• Performs other tasks as assigned by superiors.
  
  

• Prepares, cooks and serves any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times.
• Prepares appetizers plus meat and vegetables for entrees, as well as help with the proper presentation of the food.
• Adheres to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated and kept.
• Assists with the acceptance and storage of deliveries and that all-relevant company procedures are adhered to.
• Maintains work area to a clean, hygienic and tidy state at all times.
• To have an understanding of menu planning, writing and the implementation of stock controls and how this enables the kitchen to meet Gross Profit %.
• Familiarizes with the opening and closing procedures of the kitchen and carry them out as rotated.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to kitchen operation.
• To be punctual for work and report directly to the Supervisor or Manager on duty.
• Maintains a grooming standard at all times whether in the public eye or back areas.
• Reports any unusual incident, guest complaints, lost and found, breakage and losses to the superiors.
• Trains, coaches and counsels junior members of kitchen staff effectively and conducts on-the-job training for all kitchen personnel.
• Provides assistance to co-employees within food & beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel.
• Attends pre-meal briefing and de-briefing daily, the monthly F&B Staff Meeting as well as other training sessions organized by the hotel.
• Performs other tasks as assigned by superiors.
  
  

• To assist the Chef de Partie in ensuring that all culinary standards in that section comply with Hotel Policies and Procedures and Minimum Standards.
• To maintain good working relationships with colleagues and all other departments.
  
  

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.
  
  

• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.
  
  

• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”
  
  

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
  
  

• At least 2 years of Demi Chef de Partie or Commis I experiences in a 5 star hotel
• Have a strong working knowledge of western and other Asian Cuisine
• Strong understanding of HACCP, displays a high level of food and personal hygiene
• Demonstrates real passion for menu planning and leadership

• Seniority level Entry level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Hospitality

Referrals increase your chances of interviewing at Dusit Doha Hotel | Dusit Hotel & Suites - Doha by 2x

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.