27 Sous Chef Banquets jobs in Kuwait

The Sous Chef is responsible for planning and directing food preparation in the kitchen. This will involve a large degree of supervising other team members working in the kitchen. As assistant to the Area Chef/Executive Sous Chef, the Sous Chef will help with menu planning, inventory, and managing supplies. Also, aid in making sure the kitchen is up to safety standards and that staff obeys sanitation rules. During operation hours, it is important that the Sous Chef is always quick on his/her feet and should be able to make smart decisions instantly for the benefit and success of the organization. The Sous Chef is responsible for staff scheduling, discipline, quality of food, hygiene, safety, etc

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Responsible for food safety and hygiene.
• To be aware of all financial budgets and goals & ensure that the overall operational budgets are strictly adhered too.
• To maintain the upkeep of the equipment’s by deploying right usage practices.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
• Develop and continuously cross-train all team members.
• Assign daily workstations and manage tasks/breaks and ensure BOH staff efficiency.
• Improve and develop culinary team performance.
• Ensure consistent and accurate BOH records are maintained for all food safety logs, Critical Control Points etc.
• Ensure time management for culinary team members.
• Manage food cost/wastage/stock rotation and discrepancies and share the variances to head chef/area chef if any.
• Manage product storage standards by following standard shelf-life guide.
• Responsible for ordering food products as per pre-planned forecast along with receiving in correct unit count, temperature conditions, shelf life and brand standard.
• Follow proper requisition of products from stakeholders (Warehouse/Suppliers/CPU), monitor product receiving, storage procedures and diligently follow standard recipes.
• Ensures all BOH equipment’s are kept clean and in excellent working condition through personal inspection and by following the standard BOH opening & closing checklist.
• Ensure that all food preparation equipment is being used safety and correctly.
• Oversees and ensures that organization policies on BOH employee performance appraisals are followed and completed in a timely manner.
• Manage culinary staff scheduling and sends on a weekly basis for approvals along with weekly updates to area chef/head chef.
• Oversees and sometimes conducts training of kitchen personnel whenever required in terms of menu items, maintenance of shelf-life, cleanliness & sanitation, stock rotation, etc.
• Responsible for minimalizing non-food consumption and to report the variances if any to area chef/head chef.
• Responsible for maintaining daily/weekly cleaning schedules for all areas of the kitchen (floors, walls/tiles, hood filters, equipment, dishwashing, and food storage areas.
• Conducts daily employee meetings and brings suggestions for improvement.
• Support all team members in personal/professional development.
• Always Maintain a positive and proactive attitude.
• Excellent knowledge of MS office and material management software.
• Ensuring food safety regulations and norms are followed at all levels of production.
• Carry out tasks related to culinary management assigned by area chef in benefit of the organization.
• To build an efficient process for running the BOH branch operations effectively by following the standards laid down by area chef.
• To daily check the grooming standards in line with the SOP and weekly report to be sent for verification to the area chef.
• Understands the guest expectation related to food quality and presentation and ensures the expectations are met or exceeded.
• To monitor the menu availability on daily basis.
• Ensure that food par levels are maintained as shared by Area Chef to ensure smooth operation.
• To share the daily financial report i.e. sale, shrinkage, non-food etc. of the branch to area chef.
• To keep a maintenance tracker and share timely with area chef for further action.
• To follow the menu training calendar shared by the area chef and update the training sheets on timely basis.
• Focus on target dishes to boost sale and control cost of sales.

Skills

Excellent interpersonal skills

Strong hold on technical skills

Positive attitude and Team worker

Self-motivated and a passion for hospitality

Excellent communication and customer service skills

Strong Planning and organizational skills

Minimum 7-8 years experience in the same field. 2 years experience in the same position in a well-established restaurant or hotel

Minimum Diploma/Degree (Preferable in Catering Science/Culinary Arts)

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JOB TITLE
Sous Chef | MAF Entertainment | Cinemas

ROLE SUMMARY
Responsible for managing the kitchen operations for the assigned cinema site and leading the culinary team. This person is accountable for the kitchen's inventory, financials including food cost, consumables, training and development of the culinary team, food and hygiene and health and safety, to deliver consistent quality, whilst enhancing customer experience.

ROLE PROFILE

• Supervision, development and performance management of all culinary staff.
• Maintain good morale within the kitchen to promote a successful team.
• Maintain the cleanliness, food handling and food safety regulations on a daily basis.
• To ensure smooth daily operations and food quality consistent with VOX Standards.
• Ensure staff personal hygiene standards are met and maintained.
• To offer alternatives or make necessary changes to menu items, based on special dietary needs and requirements of guests.
• To ensure that preparations for food are done with the highest regard to maximum yield and minimum wastage in accordance with the food cost targets to maximize revenue.
• Ensure up-to-date product knowledge, including dietary types of all foods, plating, cooking methods.

REQUIREMENTS

• Completed Chef training course or culinary training for minimum of 1 year.
• Experience in 5 star hotel chain preferred.
• Minimum of 2 years working in Middle East based operation.
• Experience in Sous Chef position or similar position necessary.
• Leadership skills and training skills.
• Computer literacy with MS Office applications and inventory systems.

WHAT WE OFFER

• At Majid Al Futtaim, we’re on a mission to create great moments, to spread happiness, to build, experiences that stay in our memories for a lifetime. We’re proud to say that over the past 27 years, we have built a reputation as a regional market leader in what we do. Join us!
• Work in a friendly environment, where everyone shares positive vibes and excited about our future.
• Work with over 45,000 diverse and talented colleagues, all guided by our Leadership Model.

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Job Description:

• Lead all kitchen operations for a show-kitchen concept live fire grilling and wood-fired pizza ensuring exceptional dish quality, presentation, and guest engagement
• Design and rotate innovative, internationally inspired menus in line with OFK’s modern upscale identity
• Manage, train, and inspire a high-performing kitchen team; ensure compliance with food safety standards and Kuwait Municipality regulations
• optimize kitchen efficiency through precise cost control, inventory management, and coordination with FOH and entertainment teams

Skills

Position Title :Sous Chef (4 Vacancies)

Employment Type: Full Time

Salary: up to 750 KWD AED all-inclusive depending on experience and qualifications

Benefits: airline ticket and bonus

Job Location: Kuwait

About the Client:

A well-known restaurant group of unique concepts continuously expanding in GCC, headquartered in KuwaitCity,Kuwait.

Qualifications:

• Male, 40 years old below
• Minimum of 5 years’ experience in luxury hospitality; show-kitchen or live-fire cooking background is an advantage
• Culinary degree or diploma required; HACCP/ServSafe certification is preferred
• Strong skills in cost control, inventory management, and kitchen software; GCC experience is a plus

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**Description:**
As a Sous Chef, you will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
The Sous Chef is responsible to assist the Chef de Cuisinein managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
**Qualifications:**
A potential candidate should ideally have:
+ Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards and specifically Banquets experience.
+ Preferably with experience in luxury international brands.
+ Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
+ Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
**Primary Location:** Kuwait-Al Kuwayt-Kuwait City
**Organization:** Grand Hyatt Kuwait City
**Job Level:** Full-time
**Job:** Culinary
**Req ID:** KUW000642
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

Sous Chef vacancy in Al-Kuwait, Kuwait

Job Description and Primary Responsibilities Welcome to Al-Kuwait! We are seeking a passionate Sous Chef to join our team. As an essential part of our restaurant, you will be responsible for creating exceptional dishes that delight our customers and encourage repeat visits.

The successful candidate will receive a salary of 900 and will have the opportunity to work with an experienced team in a lively and dynamic environment. Our restaurant is dedicated to delivering the best dining experience, so the ideal applicant must be hardworking and creative.

Responsibilities:

Assist in preparing meals according to recipes and customer requests

Ensure proper storage of ingredients and compliance with food safety standards

Monitor food production and quality

Maintain cleanliness and organization of kitchen equipment

Help in ordering supplies as needed

Coordinate with front-of-house staff regarding menu items and special orders

Benefits:

Competitive salary with growth potential

Training and career advancement opportunities

Flexible scheduling

Inclusive workplace culture emphasizing respect, collaboration, and creativity

We look forward to your application!

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Job Description: Lead all kitchen operations for a show-kitchen concept live fire grilling and wood-fired pizza ensuring exceptional dish quality, presentation, and guest engagement Design and rotate innovative, internationally inspired menus in line with OFK’s modern upscale identity Manage, train, and inspire a high-performing kitchen team; ensure compliance with food safety standards and Kuwait Municipality regulations optimize kitchen efficiency through precise cost control, inventory management, and coordination with FOH and entertainment teams Skills Position Title :Sous Chef

(4 Vacancies) Employment Type: Full Time Salary:

up to 750 KWD AED all-inclusive depending on experience and qualifications Benefits: airline ticket and bonus Job Location: Kuwait About the Client: A well-known restaurant group of unique concepts continuously expanding in GCC, headquartered in KuwaitCity,Kuwait. Qualifications: Male, 40 years old below Minimum of 5 years’ experience in luxury hospitality; show-kitchen or live-fire cooking background is an advantage Culinary degree or diploma required; HACCP/ServSafe certification is preferred Strong skills in cost control, inventory management, and kitchen software; GCC experience is a plus

#J-18808-Ljbffr

The Sous Chef is responsible for planning and directing food preparation in the kitchen. This will involve a large degree of supervising other team members working in the kitchen. As assistant to the Area Chef/Executive Sous Chef, the Sous Chef will help with menu planning, inventory, and managing supplies. Also, aid in making sure the kitchen is up to safety standards and that staff obeys sanitation rules. During operation hours, it is important that the Sous Chef is always quick on his/her feet and should be able to make smart decisions instantly for the benefit and success of the organization. The Sous Chef is responsible for staff scheduling, discipline, quality of food, hygiene, safety, etc Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. Responsible for food safety and hygiene. To be aware of all financial budgets and goals & ensure that the overall operational budgets are strictly adhered too. To maintain the upkeep of the equipment’s by deploying right usage practices. To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned. Develop and continuously cross-train all team members. Assign daily workstations and manage tasks/breaks and ensure BOH staff efficiency. Improve and develop culinary team performance. Ensure consistent and accurate BOH records are maintained for all food safety logs, Critical Control Points etc. Ensure time management for culinary team members. Manage food cost/wastage/stock rotation and discrepancies and share the variances to head chef/area chef if any. Manage product storage standards by following standard shelf-life guide. Responsible for ordering food products as per pre-planned forecast along with receiving in correct unit count, temperature conditions, shelf life and brand standard. Follow proper requisition of products from stakeholders (Warehouse/Suppliers/CPU), monitor product receiving, storage procedures and diligently follow standard recipes. Ensures all BOH equipment’s are kept clean and in excellent working condition through personal inspection and by following the standard BOH opening & closing checklist. Ensure that all food preparation equipment is being used safety and correctly. Oversees and ensures that organization policies on BOH employee performance appraisals are followed and completed in a timely manner. Manage culinary staff scheduling and sends on a weekly basis for approvals along with weekly updates to area chef/head chef. Oversees and sometimes conducts training of kitchen personnel whenever required in terms of menu items, maintenance of shelf-life, cleanliness & sanitation, stock rotation, etc. Responsible for minimalizing non-food consumption and to report the variances if any to area chef/head chef. Responsible for maintaining daily/weekly cleaning schedules for all areas of the kitchen (floors, walls/tiles, hood filters, equipment, dishwashing, and food storage areas. Conducts daily employee meetings and brings suggestions for improvement. Support all team members in personal/professional development. Always Maintain a positive and proactive attitude. Excellent knowledge of MS office and material management software. Ensuring food safety regulations and norms are followed at all levels of production. Carry out tasks related to culinary management assigned by area chef in benefit of the organization. To build an efficient process for running the BOH branch operations effectively by following the standards laid down by area chef. To daily check the grooming standards in line with the SOP and weekly report to be sent for verification to the area chef. Understands the guest expectation related to food quality and presentation and ensures the expectations are met or exceeded. To monitor the menu availability on daily basis. Ensure that food par levels are maintained as shared by Area Chef to ensure smooth operation. To share the daily financial report i.e. sale, shrinkage, non-food etc. of the branch to area chef. To keep a maintenance tracker and share timely with area chef for further action. To follow the menu training calendar shared by the area chef and update the training sheets on timely basis. Focus on target dishes to boost sale and control cost of sales. Skills Excellent interpersonal skills Strong hold on technical skills Positive attitude and Team worker Self-motivated and a passion for hospitality Excellent communication and customer service skills Strong Planning and organizational skills Minimum 7-8 years experience in the same field. 2 years experience in the same position in a well-established restaurant or hotel Minimum Diploma/Degree (Preferable in Catering Science/Culinary Arts)

#J-18808-Ljbffr

JOB TITLE Sous Chef | MAF Entertainment | Cinemas

ROLE SUMMARY Responsible for managing the kitchen operations for the assigned cinema site and leading the culinary team. This person is accountable for the kitchen's inventory, financials including food cost, consumables, training and development of the culinary team, food and hygiene and health and safety, to deliver consistent quality, whilst enhancing customer experience.

ROLE PROFILE Supervision, development and performance management of all culinary staff. Maintain good morale within the kitchen to promote a successful team. Maintain the cleanliness, food handling and food safety regulations on a daily basis. To ensure smooth daily operations and food quality consistent with VOX Standards. Ensure staff personal hygiene standards are met and maintained. To offer alternatives or make necessary changes to menu items, based on special dietary needs and requirements of guests. To ensure that preparations for food are done with the highest regard to maximum yield and minimum wastage in accordance with the food cost targets to maximize revenue. Ensure up-to-date product knowledge, including dietary types of all foods, plating, cooking methods.

REQUIREMENTS Completed Chef training course or culinary training for minimum of 1 year. Experience in 5 star hotel chain preferred. Minimum of 2 years working in Middle East based operation. Experience in Sous Chef position or similar position necessary. Leadership skills and training skills. Computer literacy with MS Office applications and inventory systems.

WHAT WE OFFER At Majid Al Futtaim, we’re on a mission to create great moments, to spread happiness, to build, experiences that stay in our memories for a lifetime. We’re proud to say that over the past 27 years, we have built a reputation as a regional market leader in what we do. Join us! Work in a friendly environment, where everyone shares positive vibes and excited about our future. Work with over 45,000 diverse and talented colleagues, all guided by our Leadership Model.

#J-18808-Ljbffr

Help in the preparation and design of all food and drinks menus
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Fill in for the Executive Chef in planning and directing food preparation when necessary
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff’s performance
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers

**Salary**: From KD400.000 per month

Ability to Commute:

- Al Shuwaikh (required)

Ability to Relocate:

- Al Shuwaikh: Relocate before starting work (required)