Sous Chef – CP (Kuwait) Kuwait City

Requirements

The role requires strong leadership skills to manage kitchen staff, schedules, and disciplinary procedures effectively. Candidates must have a deep understanding of food cost control, kitchen efficiency, and compliance with safety and hygiene legislation.

Job Summary

•In conjunction with the Executive Chef and Executive Sous Chef plans
activities, promotions and menu implementations according to the annual
marketing plans.
•Ensures that all designated action points from daily briefings or monthly
operational meetings are being followed by the individual s concerned.
•Be aware of and comply with all legislation affecting the operation, including
licensing regulations, health regulations and fire and safety regulations.
•Assists the Executive Chef in compiling the annual marketing plans and budgets.
•Ensures disciplinary and grievance procedures are adhered to and followed.
•Be constantly aware of customers’ expectations, which are adhered to and
followed.
•Be responsible for and accountable for the overall food cost as well as kitchen
supplies, kitchen energy costs and kitchen utensils in the assigned section.
•Find ways to improve the efficiency of the operations which will benefit our
clients.
•Assist the Executive Chef in improving the food cost through strategic
purchasing, without negatively affecting predetermined quality standards.
•Constantly strive to reduce energy consumption within the kitchen.
•Checks the outlet operation during all service periods taking necessary action
to correct any deviation from quality standards.
•Conduct weekly equipment maintenance checks and stewarding cleanliness issues &
follows up on deficiencies in a timely manner.
•Plans, coordinates and supervises all menu implementations in a timely manner
with recipes, photographs & staff training.
•Foster positive thinking and motivation with peers & subordinates by giving
active assistance on more efficient ways of running the kitchens.
•Assist in the preparation and control of daily and weekly market lists.
•Conducts daily outlet tours to observe operational standards and difficulties
and follow them up with the Executive Chef.
•Prepare weekly work schedule for his subordinates.
•Create and develop new dishes and recipes by keeping up with the latest market
trends.
•Constantly strive to improve kitchen operating procedures.
•Relate guests’ comments, positive or negative, to the Executive Chef and take
corrective actions where necessary.
•Be fully responsible for the labor budget of the kitchen department.
•Propose and initiate when approved, new services and products for our guests.
•Perform any other reasonable duties as required by the department head from
time to time.
•Co-operate with the company to achieve compliance with FLS legislation
•Take moral and legal responsibility for conducting themselves in their work so
they do not expose themselves or others to risk
•Read, understand, and implement the relevant sections of the FLS Policy
•Sign the Employees’ Declaration having read and understood the relevant
sections of the FLS.

Responsibilities

The Sous Chef assists the Executive Chef in planning menus, managing food costs, and overseeing daily kitchen operations to ensure quality standards are met. They are responsible for supervising staff, maintaining equipment, and implementing new dishes while adhering to health and safety regulations.

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