Sous Chef - Kuwait

We are looking for an experienced and passionateSous Chef – Indian Cuisine with strong expertise inTandoor and Curry sectionsfor reputed Restaurant inKuwait

Key Responsibilities

• Assist the Executive Chef / Head Chef in managing daily kitchen operations.

• Take responsibility for the Indian Tandoor and Curry sections.

• Prepare and oversee authentic Indian dishes including Tandoori items, kebabs, curries, gravies, biryanis and Indian breads.

• Ensure consistency in taste, seasoning, portion size and presentation.

• Prepare and monitor Tandoor marinades, curry bases, sauces, gravies and spice mixes.

• Ensure proper cooking techniques and temperatures are maintained.

• Supervise and guide Commis Chefs and other kitchen team members.

• Maintain high standards of food quality, hygiene and presentation.

• Ensure proper mise en place is completed before service.

• Monitor stock levels and coordinate with the Chef regarding ingredient requirements.

• Minimize food wastage and maintain proper portion control.

• Ensure compliance with HACCP, food safety and kitchen hygiene standards.

• Support menu preparation, recipe standardization and new dish development.

• Maintain smooth kitchen operations during high-volume service.

• Train junior chefs on Indian cooking techniques and section standards.

• Coordinate with other kitchen sections to ensure timely food preparation and service.

Salary & Benefits:

• Salary Range : 500 KD ( Based on Exp )

• Accommodation Provided

• Transportation Provided

• 1 Duty Meal Provided

• Job Location : Kuwait

• Experience: 5–8+ years in Indian Cuisine

• Diploma / Degree in Hotel Management, Culinary Arts, or equivalent preferred
  Preferred Background: Premium restaurants, hotels or high-volume F&B operations
  Specialization:Indian Cuisine – Tandoor & Curry

• Strong Indian Cuisine experience is mandatory.

• Excellent hands-on experience in Tandoor & Curry sections.

• Strong knowledge of North Indian / Mughlai cuisine.

• Experience preparing Tandoori chicken, chicken tikka, kebabs, naan, roti, butter chicken, tikka masala, dal, biryani and various Indian curries/gravies.

• Good knowledge of Indian spices, marinades and cooking techniques.

• Previous experience as a Sous Chef / Junior Sous Chef / Chef de Partie – Indian Cuisine in a reputed restaurant or hotel.