Indonesian Sous Chef - Fresh-Ingredient Kitchen Leader

Accor; Saudi Arabia; On-site; SAR 120,000 - 180,000; Full time

Job summary

Accor in Saudi Arabia is seeking an experienced Kitchen Manager to oversee the kitchen and brigade when the Head Chef is unavailable. You will ensure high-quality food preparation, maintain safety standards, and coordinate with hotel departments to optimize operations.

The role requires hands-on leadership in a busy kitchen, strong HACCP/H&S knowledge, and a proactive approach to cost control and menu development. A dedication to food quality and team engagement is essential.

Qualifications

• NVQ in a kitchen qualification.
• Knowledge of HACCP and COSHH practices.
• Experience in busy hotel kitchen environment.
• Strong health and safety compliance.

Responsibilities

• Totally responsible for daily operation of the kitchen and brigade in absence of Head Chef.
• Control preparation and service of all food to meet standards.
• Inspect kitchen and food prep areas regularly.
• Maintain strict control on all food issued from the kitchen.
• Ensure orders are prepared as per check instructions.
• Enforce strict portion control and reduce wastage with follow-up actions.
• Ensure proper storage and stock rotation with security.
• Check goods on delivery against paperwork for quantity and quality.
• Assist in maintaining food cost percentage within budget.
• Promote communication between kitchen and other hotel departments.
• Adhere to Health & Safety Act and Food Hygiene Regulations.
• Wear protective clothing and report any defects or accidents per procedures.
• Attend required company training and respond to management requests.

Skills

Independent work

Management rapport

Food hygiene

Menu planning

Education

NVQ in kitchen qualification

HACCP knowledge

COSHH knowledge

Tools

Kitchen equipment knowledge

Job description

Accor in Saudi Arabia is seeking an experienced Kitchen Manager to oversee the kitchen and brigade when the Head Chef is unavailable. You will ensure high-quality food preparation, maintain safety standards, and coordinate with hotel departments to optimize operations.

The role requires hands-on leadership in a busy kitchen, strong HACCP/H&S knowledge, and a proactive approach to cost control and menu development. A dedication to food quality and team engagement is essential.