Job Summary:

The Sous Chef will assist in overseeing all kitchen activities — from food preparation and cooking to maintaining quality, hygiene, and safety standards. This role requires creativity, strong leadership, and the ability to ensure consistency and excellence in every dish served. The ideal candidate should have hands- on experience in Japanese or Asian cuisine and a proven track record in high- volume restaurant operations.

Key Responsibilities:

Supervise and coordinate kitchen staff during preparation, cooking, and presentation.

Ensure all dishes meet Oishii’s quality and consistency standards.

Assist the Head Chef in menu planning, recipe development, and cost control.

Maintain hygiene and safety standards according to HACCP guidelines.

Monitor inventory levels and work closely with the purchasing and store teams.

Train and mentor junior kitchen staff to improve performance and productivity.

Control food waste and maintain cost efficiency without compromising quality.

Support in scheduling, performance evaluation, and ensuring kitchen discipline.

Ensure smooth kitchen operations during the Head Chef’s absence.

Qualifications & Requirements:

Diploma or degree in Culinary Arts, Hospitality Management, or equivalent.

Minimum 5 years of experience in a professional kitchen, including 2 years in a supervisory role.

Prior experience in Japanese cuisine or fine dining is strongly preferred.

Excellent leadership, time management, and team coordination skills.

Strong knowledge of food safety, sanitation, and cost control principles.

Ability to work under pressure in a fast- paced environment.

Ready to join immediately is an advantage.

What We Offer:

Competitive salary package

Annual leave & indemnity as per Kuwait Labor Law

Career growth opportunities within the Oishii group

Supportive and creative work environment