Chef

Abroad Work; Dhahran Compound; On-site; SAR 120,000 - 150,000; Full time

Job summary

An established industry player is seeking a Sous Chef to lead food production with creativity and quality. In this dynamic role, you will collaborate closely with the Executive Chef to ensure exceptional menu presentation and consistency. Your responsibilities will include managing culinary associates, addressing customer complaints, and implementing organizational policies. This position offers an exciting opportunity to showcase your culinary skills in a fast-paced environment, where your contributions will directly impact guest satisfaction and dining experiences. If you are passionate about culinary arts and thrive in a collaborative setting, this role is perfect for you.

Qualifications

• Minimum of five years of culinary experience, preferably in hotels.
• Ability to manage multiple priorities in a fast-paced environment.

Responsibilities

• Plan, prep, and provide quality service in all areas of food production.
• Assist in hiring and training culinary associates.

Skills

Culinary Skills

Menu Planning

Food Presentation

Problem Solving

Team Management

Education

2-Year Culinary Degree

Job description

The Sous Chef will plan, prep, set up, and provide quality service in all areas of food production. Some areas of food production under the Sous Chef include menu item presentation and consistency and may create unique specials for catered hotel events.

The Sous Chef will work directly with the Executive Chef to assist in hiring, ensure training and monitoring of front line culinary associates, and rewarding associates on a daily basis. The Sous Chef is also responsible for implementing and carrying out organizational policies, procedures, and applicable laws ensuring quality and presentation specifications set by the Executive Chef.

The Sous Chef will also assist the Executive Chef in addressing complaints and resolving problems.

Requirements:

1. A 2-Year Culinary Degree is required.
2. A minimum of five years of experience in a culinary position is required; hotel experience preferred and a la carte experience a plus.
3. Ability to manage multiple priorities in a fast-paced environment.