Executive Sous Chef

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

Job summary

A prestigious hotel chain in Jeddah, Saudi Arabia, is seeking an experienced Executive Sous Chef to oversee multiple dining outlets and enhance guest culinary experiences. As the second-in-command, you will be responsible for mentoring the culinary team, managing food costs, and ensuring compliance with food safety standards. Applicants should have a proven track record in a high-volume kitchen and a passion for culinary innovation. This role offers an exciting opportunity to drive creativity in a dynamic environment.

Qualifications

• Proven experience as a Sous Chef or similar role in a high-volume kitchen.
• Strong understanding of culinary techniques and food presentation standards.
• Ability to manage inventory and budget effectively.

Responsibilities

• Lead the culinary team in multiple dining outlets and banquet operations.
• Collaborate with management to develop food promotions.
• Ensure high-quality food preparation and presentation standards.

Skills

Leadership in culinary teams

Menu planning

Food safety compliance

Culinary innovation

Job description

Job Description

We are seeking a talented and visionary 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 multiple dining outlets, ensuring exceptional culinary experiences for our guests, and leading our talented team of chefs.

• Lead and mentor the culinary team across various dining concepts, including all-day dining, specialty restaurants, in-room dining, and banquet operations
• Collaborate with the Director of F&B and outlet Sous Chefs to develop innovative food promotions and keep offerings attractive for regular guests
• Oversee menu planning, food preparation, and presentation for all outlets and banquet events, ensuring consistency and quality
• Manage food cost, inventory, and budgeting effectively to ensure profitability while maintaining high standards
• Assist in staff recruitment, scheduling, and management of budgeted labor costs
• Ensure compliance with corporate, departmental, and food safety standards, including HACCP guidelines
• Maintain close working relationships with all supporting departments to ensure smooth operations
• Identify and address operational issues promptly, implementing corrective actions as needed
• Adapt menus and culinary offerings to incorporate local flavors and accommodate dietary restrictions common in Saudi Arabia
• Drive innovation in culinary techniques and food presentation to elevate the dining experience