Sous Chef / Chef  - 250-275 KD .

candidate should hold a diploma or certificate in Culinary Arts, Hotel Management, or a related field, along with a valid Food Safety and Hygiene certification. He should possess strong knowledge of large-scale food production, menu planning, and food cost control, as well as a good understanding of HACCP and food safety regulations. Basic computer skills for inventory management and kitchen reporting are also required. The candidate should have a minimum of 5–7 years of experience in industrial catering, camp catering, employee mess facilities, or institutional kitchens, including at least 2–3 years in a supervisory role as a Sous Chef or in an equivalent position. Experience in preparing high-volume meals ranging from 500 to over 5,000 per day is essential, along with proven capability in managing kitchen staff, maintaining food quality, ensuring hygiene standards, and controlling inventory. Prior GCC experience will be an added advantage. The role demands strong team leadership, effective staff supervision, expertise in menu planning and recipe standardization, and the ability to maintain food quality while managing costs. Additionally, the candidate must be able to work efficiently under pressure to meet production schedules, supported by strong communication and organizational skills.