Junior Sous Chef - Catering & Banquets, Career Growth

Leylaty Group; Jeddah; On-site; SAR 66,960 - 100,440; Full time

Job summary

Leylaty Group is seeking a passionate Junior Sous Chef for our Catering & Banquet Division to support events and large-scale banquets, assisting the Sous Chef and Head Chef to deliver high-quality food service.

You will help oversee kitchen operations during events, maintain hygiene standards, and contribute to menu adaptations while supervising junior staff and ensuring timely production.

Qualifications

• Experience in catering, banquets, or hotel kitchen operations.
• Knowledge of culinary techniques and large-scale food production.
• Able to work under pressure and manage multiple events.
• Good leadership and teamwork skills.
• Flexible to work irregular hours, including weekends and events.
• Culinary diploma or relevant certification is a plus.

Responsibilities

• Assist the Sous Chef and Head Chef in daily kitchen operations within catering and banquet events.
• Ensure food preparation and presentation meet company standards for events of all sizes.
• Support in organizing and executing banquet production efficiently and on time.
• Supervise junior kitchen staff during event preparation and service.
• Maintain high standards of hygiene, food safety, and HACCP compliance at all times.
• Monitor ingredient quality and proper storage for large-scale production.
• Coordinate with the kitchen team to ensure smooth execution during peak event operations.
• Assist in menu preparation and adaptation for catering and banquet requirements.

Skills

Culinary skills

Large-scale production

Leadership

Teamwork

Pressure handling

Education

Culinary diploma

Job description

Leylaty Group is seeking a passionate Junior Sous Chef for our Catering & Banquet Division to support events and large-scale banquets, assisting the Sous Chef and Head Chef to deliver high-quality food service.

You will help oversee kitchen operations during events, maintain hygiene standards, and contribute to menu adaptations while supervising junior staff and ensuring timely production.