Jr. Sous Chef

Catrion; Riyadh; On-site; SAR 67,000 - 100,000; Full time

Job summary

Catrion is seeking a Kitchen Supervisor to oversee daily kitchen operations, ensuring meals are prepared to the highest standards and in accordance with contract specifications. You will guide and support a team, maintain hygiene and safety practices, and coordinate with other sections to ensure smooth service across sites.

The role requires strong leadership, HACCP knowledge, and the ability to manage resources and costs while maintaining quality.

Qualifications

• Experience supervising kitchen staff and coordinating multiple sections.
• Strong understanding of food safety standards and HACCP procedures.
• Ability to plan production schedules to meet client specifications.
• Good communication and teamwork skills with other departments.

Responsibilities

• Prepare and cook all food to agreed standards and contracts.
• Ensure meals meet client specifications and company standards.
• Supervise kitchen staff and assist junior team members.
• Maintain hygiene, cleanliness, and safe working practices.
• Assist in training and development of the team.
• Monitor waste, stock usage, and costs to meet targets.
• Ensure correct packing procedures when required by site.
• Report incidents, accidents, or quality issues promptly.

Skills

Leadership

Team supervision

Food safety

HACCP compliance

Tools

Inventory management

Stock control

Job description

• 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 withcompany standardand individualclient &customers agreed specifications
• Works in close cooperation with all sections and other related department s in order for smooth daily operations.
• Supervise performance of kitchen staff to ensure proper activity, assist other kitchen staff as need arises.
• Supervis es and p articipates in the daily production. Takes responsibility for own s ection and the running of other sections by junior staff.
• Supervise production in accordance withlevel 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 takeappropriate 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.
• AssistSous Chef/Head Chefin 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.
• Attending Client and Company training courses as deemed necessary, fully support, and participate in all Client and Company safety initiatives.
• Ensure the personal working hygiene standards meet both the company and statutory requirements.
• 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 competency and which form part of the service to the client, such as the unloading of storesor as requested by the manager
• Duties listed are not limited to specific location, if required should be willing to work in any location and as assigned by the department manager across KSA.

Responsibility for the work of others

• Guide and support other members of the team.
• Monitor, evaluation and train where necessary, CDP’s, commis & kitchen helpers.
• Organising/planning continuity of work and provision of service
• Monitoring and maintaining levels of conduct and work performance
• Health and Safety, and hygiene standards.

Responsibility for Machinery/Equipment/Materials/Consumables:

• Ensure correct use, safe operations and keeping clean and hygienic. Basic maintenance and preparation for use
• Knowledge in the use of cleaning materials, ensuring, at all times, that all chemicals are stored correctly
• Proper stock rotation (date marking).
• Correct and effective use of all consumables.

Others:

• Identify personal training needs.
• Reporting faults to line supervisor or department supervisor
• Ensure, by demonstrating, complete understanding of level of service provided
• Encouraging feedback from all customers
• Suggesting improvements where possible and p articipate in remedial action or improvement opportunities.