Culinary Leaders Needed: Junior Sous Chef – French Concept - Al Khobar

Career Nest Academy; Manama; On-site; BHD 7,800 - 10,000; Full time

Job summary

Career Nest Academy in Al Khobar is seeking a Junior Sous Chef to support the Sous Chef and Head Chef in daily kitchen management. You will be a technical anchor and evolving leader, overseeing prep, maintaining standards, and stepping in to run the line when needed.

Requirements include 3–4 years of kitchen experience with 1–2 years in a fine dining or upscale environment, strong technical culinary skills, and English fluency.

Qualifications

• 3 to 4 years of kitchen background with 1–2 years as Chef de Partie or Junior Sous Chef in fine dining or upscale settings.
• Strong technical culinary skills with focus on consistency, organization and leadership potential.
• English fluency is mandatory; French or Arabic language skills are advantageous.

Responsibilities

• Oversee food preparation, cooking, and plating to ensure precision, consistency and quality across all sections.
• Lead, train, and support the kitchen brigade, stepping in to command operations when needed.
• Enforce food safety and hygiene protocols across all stations for a compliant, spotless kitchen.
• Manage inventory, stock rotation, and kitchen flow, adapting to busy service demands.

Skills

English fluency

Leadership potential

Culinary skills

High-volume service

Job description

Job Details

• Location: Al Khobar, Eastern Province, Saudi Arabia
• Position Type: Full-Time, Permanent
• Department: Back of House (Reporting to the Sous Chef)
• Compensation: 8,000 SAR Monthly

About the OpportunityWe are partnering with a highly regarded, casual neighbourhood dining destination in Al Khobar where French Riviera spirit meets everyday city life. Known for exceptional food, warm hospitality, and executing simple things beautifully, this upscale kitchen is looking for a driven culinary professional to bridge the gap between the pass and the team.

The Role

As a Junior Sous Chef, you will support the Sous Chef and Head Chef in daily kitchen management. You will serve as both a technical anchor and an emerging leader—overseeing preparation, maintaining rigorous standards, and stepping up to run the line when the team needs you most.

Your Profile & Experience

• Experience: 3 to 4 years of solid kitchen background, including at least 1 to 2 years as a Chef de Partie or Junior Sous Chef within a fine dining or upscale environment.
• Foundation: Strong technical culinary skills paired with a keen eye for consistency, organization, and clear leadership potential.
• Traits: Disciplined, adaptable, and highly consistent. High-volume services do not shake your composure; you stay focused, set the right tone, and keep the team moving forward.
• Language: English fluency is mandatory. Additional language skills such as French or Arabic are highly advantageous.

Core Responsibilities

• Technical Excellence & Standards: Oversee food preparation, cooking, and plating to ensure absolute precision, consistency, and quality across every section during every service.
• Leadership & Mentoring: Motivate, train, and support the kitchen brigade, leading by example and stepping in to command the kitchen operations when necessary.
• Hygiene & Safety: Strictly enforce food safety and hygiene protocols across all stations, ensuring a compliant and spotless working environment at all times.
• Organization & Adaptability: Manage inventory control, stock rotation, and kitchen flow, seamlessly adjusting to the shifting demands of busy services.