Executive Sous Chef

Apparel FZCO; Riyadh; On-site; SAR 60,000 - 100,000; Full time

Job summary

Apparel FZCO in Riyadh seeks a Kitchen Supervisor to oversee daily kitchen operations, ensuring food is prepared and presented to brand standards and maintaining high cleanliness across kitchen areas. You will supervise shift staff, coordinate with pastry and chefs, train staff, control portions, minimise waste, and contribute to new menus and recipes while upholding hygiene and safety standards.

This role requires enforcing cleanliness to UAE standards, managing stock, ordering supplies, and

Responsibilities

• Supervises kitchen staff on shift to ensure standards of food prep and presentation are followed.
• Ensures kitchen equipment is in proper working order and requests repairs.
• Trains staff per planned programs and corrects production methods as needed.
• Maintains waste minimisation and ensures portion control to meet food cost targets.
• Initiates creative menus, merchandising, decoration and presentation ideas; assists in new menus/recipes.
• Liaises with Kitchen dept to uphold UAE cleanliness standards in kitchen, fixtures and equipment.
• Orders fresh and dry goods daily to avoid spoilage; maintains par stocks.
• Liaises with Managers on food prep, presentations, special menus and seasonal specialties.
• Aims to minimise food cost below target levels set by management.
• Determines with Sous Chef the quality of kitchen supplies.
• Attends weekly meetings and briefings as scheduled.
• Attends training sessions as scheduled.
• Maintain hygiene per cleaning rotas and follow health, hygiene, and fire safety policies; know evacuation procedures.

Job description

POSITION OBJECTIVE

Ensures through supervision and organization that food is prepared and presented in accordance with the established standards and that a high degree of cleanliness exists throughout the Kitchen areas - Responsible for the smooth running of the day to day kitchen operation Liaises with Pastry Chef Sous Chefs Manager timely food preparation and appropriate presentation liaises with the Stewards to ensure cleanliness and hygiene standards and ensure that all equipment is in proper working order - Responsible for the efficient day to day operation of the kitchen including food preparation cooking presentation supervision training and storage - Suggests in connection with the disciplinary actions relating to all kitchen stewarding staff

Key Responsibilities Operational

• Supervises the work of the kitchen staff on a specific shift to ensure food preparation organization and presentation standards are followed
• Ensures that kitchen equipment is in proper working order and issues maintenance order for its repair
• Trains staff in accordance to planned training programs and corrects production errors methods as found necessary
• Maintains waste to a minimum and determines that portion control is followed to ensure that the required food cost percentage is obtained
• Initiates and participates in creative selling merchandising decoration and presentation ideas Assists in developing new menus and recipes
• Liaises with the Kitchen department to ensure that a high standard as per UAE standards of cleanliness is maintained in the kitchen its fixture and equipment
• Orders fresh and dry goods daily to avoid spoilage and wastage and maintain quality and freshness Maintain stocks at Par Levels
• Liaises with the Managers regarding food preparation and presentation special menus and seasonal specialty
• Minimize Food Cost and maintain it below identified levels and percentages as per target set by Managing Partner
• Determines with the Sous Chef the quality of the supplies for the kitchen
• Attends weekly meetings and briefings as and when scheduled
• Attends training sessions as and when scheduled

Health Safety and Security

• Maintain the required standard of operational hygiene according to cleaning rotas at all times
• Be aware of the Restaurant policies and procedures relating to health hygiene and fire life safety and ensure your direct reports do the same
• Familiarize with emergency exits and evacuation procedures

Financial Management

• Under the assistance of the Restaurant manager work to achieve the budget by monitoring nbsp nbsp and nbsp nbsp nbsp controlling nbsp nbsp the departmental nbsp nbsp operations nbsp nbsp considering restaurant and expenditure
• On an ongoing basis control and analyze departmental costs to ensure performance against budget nbsp nbsp implementing nbsp nbsp nbsp corrective nbsp nbsp measures nbsp nbsp where necessary to produce positive business results

General

• Comply with the company s corporate code of conduct
• Familiarize yourself with the company values and model desired behaviors
• Perform tasks as directed by the Management in pursuit of the achievement of business goals