Jr. Sous Chef

Catrion; Riyadh; On-site; SAR 60,000 - 90,000; Full time

Job summary

Catrion Catering Holding, a Jeddah-based hospitality and catering group, is seeking a Jr. Sous Chef to supervise kitchen operations, uphold contract standards, and drive team performance.

You will work closely with departments to ensure efficient daily production, control food waste, and train junior staff while maintaining HACCP compliance and high food safety standards.

Qualifications

• Graduate from a recognized Culinary or Hospitality Program.
• Excellent cooking techniques and food preparation.
• Strong communication and teamwork.
• HACCP knowledge preferred.
• Health and Safety training credentials.

Responsibilities

• All food to be prepared and cooked off to the agreed standards and quantities per contract.
• Ensures production of meals in accordance with company standards and client specifications.
• Supervise kitchen staff to ensure proper activity and assist where needed.
• Supervise daily production and take responsibility for own and junior sections.
• Control food waste and ensure HACCP records are completed.
• Maintain kitchen hygiene and cleaning rotas; report issues promptly.
• Plan stores/deliveries based on future business requirements.
• Report incidents and maintain safe working conditions.

Skills

Cooking skills

Multitasking

Pressure management

Communication skills

MS Office

Health and Safety

Education

Culinary/Hospitality degree

Job description

The Jr. Sous Chef at Catrion Group is responsible for supervising kitchen operations, ensuring food production meets company and client standards, and managing team performance. This role involves close cooperation with various departments to maintain smooth daily operations, controlling food waste, and assisting in the training and development of junior staff.

Key Responsibilities:

• All food to be prepared and cooked off to the agreed standards in the agreed amounts as per contract and level of business.
• Ensures production of meals in accordance with company standard and individual client & customers agreed specifications.
• Works in close cooperation with all sections and other related departments in order for smooth daily operations.
• Supervise performance of kitchen staff to ensure proper activity, assist other kitchen staff as need arises.
• Supervises and participates in the daily production.
• Takes responsibility for own section and the running of other sections by junior staff.
• Supervise production in accordance with level of business requirements to ensure food waste is controlled.
• Assist in the completion of daily/weekly/monthly HACCP records.
• Ensure the completion of kitchen cleaning rotas and identify any gaps and take appropriate action to correct.
• Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality food.
• Suggests alternative raw material in times of its unavailability due to various factors and inform the concerned section for appropriate action.
• Ensure corrects packing procedures are followed if required by site.
• Ensure all food items used are the highest standard and report any poor quality items to storekeeper or supervisor.
• Ensure that personal working hygiene standards and those of staff for whom you are responsible meet both the company and statutory requirements of the contract.
• Assist in the training of junior members of your team under your responsibility.
• Ensure that working areas are always kept clean.
• Attending Client and Company training courses as deemed necessary.
• Ensure adequate manpower requirement based on scheduled operational demands and workload.
• Assists in the evaluation of junior staff, identifies any gaps and inputs to improvement plan, assist any employee grievance or disciplinary procedure.
• Assist in the planning of stores and deliveries as per future business requirements.
• Report any incident of fire, loss, damage, unfit food, and other irregularities and take such action as may be appropriate.
• Manage and rotate stock to ensure food safety and minimum wastage and achievement of contract food costs.
• Assist Sous Chef/Head Chef in ensuring catering budgeting requirements are consistently adhered to and the efficient use of all resources is achieved.
• To report any equipment defects, maintenance requirements that will hamper the expected level of delivery.
• Report all accidents, incidents, and any injuries as well as any customer complaints immediately.
• Attended daily site meetings, briefing, trainings, meetings as and when required.
• Carry out any additional duties and any other tasks as requested, which are within your compete.

Education Qualifications:

Graduate from a recognized Culinary or Hospitality Program

Skills Required:

• Excellent use of various cooking methods, ingredients, equipment, tools and processes.
• Ability to multitask and detail oriented.
• Ability to work efficiently under pressure.
• Great communication and interpersonal skills.
• Proficient in computer programs (MS Office – Word, Excel, Power Point & Outlook).
• Credentials in Health and Safety Training.
• HACCP Certification preferred.
• Ability to plan, organize and execute based on daily requirements.
• Knowledge in forecasting, food/labour cost controls and inventory management.
• Ability to effectively manage and develop team members.

Employment / Job Type:

Full Time

About the Company:

Catrion Catering Holding, formerly Saudi Airlines Catering, is a Jeddah based hospitality and catering group. It prepares inflight meals for local and international carriers, runs airport lounges and onboard retail, and provides catering, laundry and facilities services to hospitals, schools, railways, remote sites and Hajj and Umrah pilgrims.

Company Industry:

Hospitality

Closing Date:

22 October 2026