Executive sous chef

Kimpton; Saudi Arabia; On-site; SAR 180,000 - 300,000; Full time

Job summary

Kimpton in Saudi Arabia is seeking an experienced Executive Sous Chef to join our culinary leadership team. This role supports the Executive Chef in overseeing all kitchen operations and ensuring exceptional dining experiences for our guests.

The candidate will lead kitchen staff, drive menu execution, maintain food safety standards, manage inventory and costs, and help develop innovative menus while sustaining high-quality food production.

Qualifications

• Experience in culinary leadership and kitchen operations.
• Strong knowledge of HACCP and food safety standards.
• Ability to mentor and develop kitchen staff.

Responsibilities

• Assist in managing daily kitchen operations.
• Supervise and train kitchen staff.
• Ensure consistent food quality and presentation.
• Maintain food safety, sanitation, and HACCP standards.
• Monitor inventory, food costs, and waste control.
• Support menu planning and recipe development.
• Ensure compliance with company policies and health regulations.
• Act as the Executive Chef in their absence.

Job description

We are seeking an experienced and passionate Executive Sous Chef to join our culinary leadership team. The Executive Sous Chef will assist the Executive Chef in overseeing all kitchen operations, including food preparation, quality control, menu execution, inventory management, cost control, and staff supervision.

The ideal candidate is a strong leader with excellent culinary skills, a commitment to food safety and hygiene standards, and the ability to motivate and develop a high-performing kitchen team. This role requires ensuring consistency in food quality, maintaining operational efficiency, managing kitchen schedules, and supporting the creation of innovative menus while delivering exceptional dining experiences for our guests.

Key Responsibilities:

• Assist in managing daily kitchen operations.
• Supervise and train kitchen staff.
• Ensure consistent food quality and presentation.
• Maintain food safety, sanitation, and HACCP standards.
• Monitor inventory, food costs, and waste control.
• Support menu planning and recipe development.
• Ensure compliance with company policies and health regulations.
• Act as the Executive Chef in their absence.