Junior Sous Chef: Lead Kitchen & Elevate Service

St. Regis Hotels & Resorts; Riyadh; On-site; SAR 112,000 - 156,000; Full time

Job summary

St. Regis Hotels & Resorts in Riyadh is seeking an entry level management professional to assist in leading the kitchen staff and support daily food production, purchasing and sanitation while helping to meet budget objectives.

The role emphasizes guest and employee satisfaction, quality control, and collaboration with Restaurant and Banquet teams to coordinate service and events. A strong foundation in culinary arts and hands-on leadership is required.

Qualifications

• Education requirement: High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• Or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Maintains culinary standards and sanitation standards.
• Oversees production and preparation of culinary items.
• Leads shifts while preparing food items and executing requests per specifications.
• Surpervises and coordinates activities of cooks and workers in food prep.

Education

High school diploma or GED

Two-year degree in Culinary Arts, Hotel and Restaurant Management, or related major

Job description

St. Regis Hotels & Resorts in Riyadh is seeking an entry level management professional to assist in leading the kitchen staff and support daily food production, purchasing and sanitation while helping to meet budget objectives.

The role emphasizes guest and employee satisfaction, quality control, and collaboration with Restaurant and Banquet teams to coordinate service and events. A strong foundation in culinary arts and hands-on leadership is required.