A Sous Chef for Banquets in a Kuwaiti luxury hotel leads high-volume, premium catering operations, managing banquet menus, kitchen staff, and food quality for events. Responsibilities include menu planning, cost control, ensuring 5-star service standards, and strict HACCP compliance. Requirements typically include 5+ years of experience, strong leadership skills, and luxury hotel experience.
Key Responsibilities
Operational Leadership: Manage the banquet kitchen, including staff scheduling, training, and performance management to deliver excellent culinary experiences.
Culinary Execution: Oversee preparation and service of food for large-scale events, banquets, weddings, and conferences, ensuring consistent quality.
Menu & Cost Control: Assist in developing, costing, and creating high-quality menus that align with luxury standards while maintaining profitability.
Quality & Safety: Maintain strict food hygiene, safety (HACCP), and sanitation standards throughout the kitchen.
Interdepartmental Coordination: Liaise closely with banquet service, sales, and event management teams to ensure seamless execution.
Requirements
Experience: Minimum 5 years of culinary experience, with at least 2 years in a senior Sous Chef role, specifically within a luxury 4 or 5-star hotel.
Skills: Strong leadership, communication, and menu creation skills, with the ability to work under high-pressure, fast-paced environments.
Knowledge: Extensive knowledge of international and/or Arabic cuisine, food safety regulations, and inventory management.
Education: Culinary Arts diploma or equivalent relevant trade qualification.
Benefits:
600/- KWD Shared accomodation + transporation + service charge.
Medical insurance.
Annual flight ticket
Skills
Strong leadership, communication, and menu creation skills, with the ability to work under high-pressure, fast-paced environments, Extensive knowledge of international and/or Arabic cuisine, food safety regulations, and inventory managemen