Senior Sous Chef (Chef Incharge) Little Ruby'S (Sabhahiya) Warehouse Mall
Current
Oct 2023 - Present
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Jith Raj Email & Phone Number
Senior Sous Chef at Little Ruby's Kuwait
at
Ventri Group
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✓ Verified May 2026
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Current company
Role
Senior Sous Chef at Little Ruby's Kuwait
Location
Salmiya, Hawalli, Kuwait
Who is Jith Raj? Overview
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Quick answer
Jith Raj is listed as Senior Sous Chef at Little Ruby's Kuwait at Ventri Group, based in Salmiya, Hawalli, Kuwait. AeroLeads shows a matched LinkedIn profile for Jith Raj.
Jith Raj previously worked as Senior Sous Chef (Chef Incharge) Little Ruby's (Sabhahiya) WareHouse Mall at Ventri Group and Senior Sous Chef Little Ruby’s (Avenues), by Ventri Group, Kuwait at Ventri Group. Jith Raj holds Bachelor'S Degree - Bsc Bhs, Bachelor'S Degree Course In Hospitality Science from Shree Devi College, Mangalore.
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Ventri Group
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Profile bio
About Jith Raj
It's my 13 years of on going extensive journey with Little Ruby's Restaurant by Ventri Group since 2010, I began my culinary career in 2007 when I entered the SHREE Devi College Mangalore. And I completed my BSc Degree in BHS (Bachelor of Hospitality Science).All the certificates are attested by the Embassy of Delhi, Embassy of Mumbai and Embassy of Kuwait before I landed in Kuwait for a job visa in Kuwait 2010. And also I hold a L3 Award in Supervising Food Safety and Food Hygiene Certificate and Basic Fire Fighting Safety Training Certificate.I started my culinary drive with Little Ruby’s management as a Line cook, from there I build my career throughout this phase. This drive give me a lot valuable experience in my walk of life. I have the opportunity to open all our new brands in different location including Central Kitchen with Bakery & Confectionery. For the special events menu, catering, gathering menu etc. Moreover we doing R&D (Research & Development) for clients too by creating new dishes, giving training, and making recipe file with costing and pricing sheet. As a part of R&D I give training for Clients in Qatar and Kuwait. My services are built and formed upon hard work, quality services and high-minded standards. I know what it’s like to work every position in the kitchen, and I bring that skill and expertise to my management style. I’m extremely conscious of things like food cost controls and unnecessary waste, and I understand the importance of keeping finances in mind even as you reach for the stars in terms of new dishes and exciting tastes.My goal is to work with a company that I can continue to grow with, as both a person as well as a professional. I offer true dedication to the team that I work for. I consider myself a creative thinker and a definite roll-up my sleeves employee, never considering myself too good to tackle any task. My dedication to any dining experience is consistency and customer service. I bring the ability to follow established practices by proper training and development of team members.I have experience in doing R&D with different clients(Research & Development) cooking and baking, breakfast, Vegetarian, Vegan, Raw, Italian, American, Continental, International Cuisine and most. I continually strive to better myself daily through research, always wanting to know what can be done better to make my food more comforting or exciting. I pride myself in the ability to teach, multi task, follow policies and continually exceed goals. Client satisfaction is a true passion.Thanks & RegardsJith Raj
Listed skills include Specialised In Making Ice Creams, Food Preparation, Food Cost Management, Food Safety, and 4 others.
Current workplace
Jith Raj's current company
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6 roles
Jith Raj work experience
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Senior Sous Chef Little Ruby’S (Avenues), By Ventri Group, Kuwait
- Target setting for yearly KPI (Key Performance Indicator) and movement to reach the final goal. Closely connected in new enterprising with top management, Central kitchen operation in charge and the opening of new.
- Work collaboratively with the Head Chef to design and implement menus that exceed customer expectations
- Responsible for overseeing food preparation, cooking and plating
- Maintained food quality standards by supervising food production staff and ensuring that the food served is of the highest quality
- Managed food inventory to ensure freshness, minimize waste, and reduce costs
- Conducted food order, delivery, and supply management as needed
Feb 2020 - Sep 2023
Sous Chef Little Ruby’S Vibes, Little Ruby’S Murouj, Ventri Group, Kuwait
- My major job focal point is to raise and maintain the quality of productions for all the company brands, under in this division checking and approving production and raw samples. Classic & Modern Fusion Cuisine, Modern.
- Worked closely with Head Chef to develop daily specials and seasonal menus
- Oversaw food preparation, cooking and plating
- Scheduled, trained, supervised and mentored kitchen staff in preparation, cooking and serving techniques
- Maintained inventory control – ordered food ingredients, set par levels on inventory, and minimized food waste
- Ensured proper labeling, storage, and rotation of food inventory to maximize quality and shelf life
Jul 2016 - Jan 2020
Chef De Partie Little Ruby’S Sharq, Little Ruby’S Murouj, Ventri Group, Kuwait City, Darwasa Tower
- Plan and prepare a variety of appetizers, entrees, and desserts according to the restaurant’s style and cuisine
- Ensure that all dishes are prepared to the highest standards of quality, taste, and presentation
- Maintain cleanliness and sanitation of the kitchen and equipment in compliance with health and regulations
- Schedule and supervise junior kitchen staff to ensure timely preparation of meal during peak hours
- Collaborate with Executive Chef and Sous Chefs to create and update menu items based on seasonal and local ingredients
Mar 2013 - Jun 2016
Line Cook (Commi 1) Little Ruby’S Cafe & Restaurant, Kuwait City, Sharq, Darwasa Tower
- Prepared and cooked various food items including meats, seafood, vegetables, and desserts
- Maintained cleanliness and hygiene of the kitchen, including the storage areas, equipment, and utensils
- Followed recipes and adhered to food preparation and presentation guidelines to ensure consistency and quality
- Assisted other kitchen staff with tasks such as cleaning, food storage, and inventory management.
Dec 2010 - Mar 2013
Kitchen Trainee, The South Park, Fortune Hotels, By Welcomgroup
The South Park Hotel
- Worked alongside experienced chefs to learn about handling and preparing
- Assisted with food preparation, cooking, and plating
- Helped with kitchen maintenance and cleaning
- Gained knowledge about different types of cuisine and techniques
- Participated in team building exercises and workshop
Dec 2009 - Mar 2010
4 education records
Jith Raj education
Bachelor'S Degree - Bsc Bhs, Bachelor'S Degree Course In Hospitality Science
Haccp Course L3, L3 Supervising Food Safety Intermediate Food Hygiene
Boecker International Kuwait
Higher School Graduated, Humanities/Humanistic Studies
St. Teresa School Vazhapally
Secondary School Graduated, Secondary School Leaving Certificate Programs
St.Teresa'S High School Vazhappally
FAQ
Frequently asked questions about Jith Raj
Quick answers generated from the profile data available on this page.
What company does Jith Raj work for?
Jith Raj works for Ventri Group.
What is Jith Raj's role at Ventri Group?
Jith Raj is listed as Senior Sous Chef at Little Ruby's Kuwait at Ventri Group.
Where is Jith Raj based?
Jith Raj is based in Salmiya, Hawalli, Kuwait while working with Ventri Group.
What companies has Jith Raj worked for?
Jith Raj has worked for Ventri Group and The South Park Hotel.
How can I contact Jith Raj?
You can use AeroLeads to view verified contact signals for Jith Raj at Ventri Group, including work email, phone, and LinkedIn data when available.
What schools did Jith Raj attend?
Jith Raj holds Bachelor'S Degree - Bsc Bhs, Bachelor'S Degree Course In Hospitality Science from Shree Devi College, Mangalore.
What skills is Jith Raj known for?
Jith Raj is listed with skills including Specialised In Making Ice Creams, Food Preparation, Food Cost Management, Food Safety, Haccp, Menu Development, Food Hygeine, and Cooking.
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