Executive Sous Chef

Nationality: Any nationality except Asia

The Executive Sous Chef is a senior hands-on leadership role responsible for supporting culinary operations and driving innovation in food concepts. This role plays a key part in menu development recipe creation concept design and special events while maintaining the highest standards of quality creativity and kitchen performance.

• Lead and support kitchen operations and culinary teams

• Develop innovative menus recipes and food concepts

• Oversee food quality consistency and presentation

• Contribute to special events promotions and new concepts

• Maintain food safety hygiene and operational standards

• Assist in cost control inventory management and supplier coordination

• Ensure efficient workflow and high team performance

• Minimum 1214 years of experience in the culinary field

• Minimum bachelors degree in Catering Science or Culinary Arts

• Strong leadership creativity and operational management skills

• Experience in reputable restaurants or luxury hotels preferred

• Up to 1300 KWD (all-inclusive)