SPECIFIC SKILLS

• Technical training certification is a plus.

EDUCATION

Technical degree in Hospitality Management, or a related field.

EXPERIENCE

Two to four years of experience in F&B Operations, or a similar role.

SELF-DEVELOPMENT

Actively seeks new ways to grow and be challenged using both formal and informal development channels. For example, demonstrates strong commitment to own development by continuously updating knowledge, skills, and abilities. Shows strong enthusiasm for seeking learning opportunities.
Azadea Group is an Equal Employment Employer – All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, age, or any other characteristic protected by relevant local laws.
Organization: Paul Café
Primary Location: Kuwait-Warehouse Mall
Schedule: Full-time
Unposting Date: May 27, 2025, 3:59:00 P

JOB PURPOSE

The Kitchen Sous Chef is responsible for overseeing the food production process, ensuring the timely delivery of high-quality products. He/she researches product enhancements, interacts with suppliers, trains kitchen staff, and potentially supervises multiple cooks or assistants.

RESPONSIBILITIES

• Coordinate, organize, and oversee meal production to exceed customer expectations. Ensure dishes meet quality, presentation, and timeliness standards, taking immediate actions to prevent unsatisfactory outcomes.
• Provide operational support by executing various routine tasks within established systems. Liaise with suppliers, receive goods, check expiry dates, verify specifications, ensure proper storage, conduct monthly inventories, and sign acknowledgment receipts as needed.
• Monitor production and set par levels to maintain acceptable wastage and variance levels.
• Follow the organization’s HS&E policies, procedures, and mandatory instructions. Implement security, fire, and safety protocols according to established rules and regulations. Report incidents to the appropriate hierarchy as necessary.
• Oversee station employees to ensure consistent compliance with standard recipes, portion sizes, cooking methods, quality standards, kitchen rules, hygiene regulations, and organizational policies.
• Assist in supervisory tasks by planning and assigning tasks, setting deadlines, monitoring quality, and conveying team requests to higher-ups. Ensure the team meets defined objectives and standards, providing guidance on best practices and procedures.
• Provide routine sales support services and actively promote additional products while working in the butcher shop.
• Conduct research and propose innovative recipe ideas to senior management to help achieve or surpass established targets.
• Train team members on all key responsibilities in the kitchen, such as new menu alignment, and ensure compliance with statutory regulations.
  Qualifications