Executive Sous Chef

MOVENPICK; Makkah Region; On-site; SAR 50,000 - 70,000; Full time

Job summary

A prestigious hotel chain in Jeddah is seeking an Executive Sous Chef to oversee multiple dining outlets. This role involves leading a talented culinary team, managing food costs, and ensuring high-quality dining experiences. Candidates should have proven experience in a multi-outlet environment and strong leadership skills. Knowledge of local culinary preferences will enhance guest satisfaction.

Qualifications

• Proven experience as an Executive Sous Chef or similar role in a multi-outlet environment.
• Strong knowledge of culinary techniques and trends.
• Ability to lead and motivate a team.

Responsibilities

• Lead and mentor the culinary team across various dining concepts.
• Collaborate on food promotions to attract guests.
• Oversee menu planning and food consistency.
• Manage food costs and budgeting effectively.
• Ensure compliance with food safety standards.

Skills

Culinary team leadership

Menu planning

Budget management

Food safety compliance

Innovative food presentation

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