About this role
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.
Key Responsibilities:
- 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
Experience & Qualifications:
- Minimum 12–14 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
Salary:
- Up to 1,300 KWD (all-inclusive)