Executive Sous Chef

RAFFLES; Jeddah; On-site; SAR 150,000 - 200,000; Full time

Job summary

Join a prestigious culinary team as an Executive Sous Chef in Jeddah, where you will lead kitchen operations and inspire a talented team. This role offers the opportunity to innovate menu items while ensuring exceptional food quality and guest satisfaction. As a pivotal member of the kitchen, you will manage resources efficiently, uphold the highest safety standards, and collaborate with various departments to enhance the dining experience. If you are passionate about culinary excellence and thrive in a dynamic environment, this position is your chance to shine in a renowned establishment.

Qualifications

• 5+ years of culinary management experience in upscale hotels or resorts.
• Strong leadership skills and ability to manage diverse culinary teams.

Responsibilities

• Oversee daily kitchen operations, menu planning, and food quality control.
• Train and mentor kitchen staff while ensuring compliance with safety standards.

Skills

Culinary Management

Menu Development

Food Cost Control

Team Leadership

Communication Skills

Problem-Solving Skills

Education

Diploma in Hospitality Management or Culinary Arts

Culinary Certifications

Tools

MS Office Suite

HACCP Certifications

Job description

Job Description

We are seeking a talented and experienced Executive Sous Chef to join our culinary team in Jeddah, Saudi Arabia. As the second-in-command in our kitchen, you will play a crucial role in overseeing daily operations, menu development, and team management while maintaining the highest standards of food quality and customer satisfaction.

• Assist the Executive Chef in managing all aspects of kitchen operations, including menu planning, food preparation, and quality control
• Develop and implement new menu items, considering local tastes and international culinary trends
• Oversee food cost control, inventory management, and budget adherence
• Ensure compliance with food safety and hygiene standards (HACCP) throughout the kitchen
• Train, mentor, and supervise kitchen staff to maintain high performance and professional growth
• Collaborate with other departments to enhance overall guest experience and satisfaction
• Participate in menu engineering and food promotion planning to drive revenue and profitability
• Manage kitchen resources efficiently, including equipment maintenance and staff scheduling
• Assist in vendor relations and sourcing high-quality ingredients
• Step in for the Executive Chef as needed, demonstrating strong leadership and decision-making skills
• Contribute to the development and implementation of standard operating procedures (SOPs) for the culinary department

Qualifications

• Diploma from a reputable Hospitality Management or Culinary school; additional culinary certifications are a plus
• Minimum 5 years of experience in managing food production and culinary operations in upscale hotels or resorts
• Proven track record of menu development, kitchen management, and team leadership
• Extensive knowledge of various cuisines and culinary techniques
• Strong food cost control and budget management skills
• Excellent verbal and written communication skills in English; knowledge of Arabic is highly desirable
• Proficiency in MS Office suite, particularly Excel, Word, and PowerPoint
• Food safety and hygiene certifications (e.g., HACCP)
• Ability to work in a fast-paced, high-pressure environment
• Strong leadership, interpersonal, and problem-solving skills
• Demonstrated ability to manage and motivate a diverse culinary team
• Flexibility to work varying shifts, including weekends and holidays
• Passion for culinary innovation and commitment to delivering exceptional dining experiences