Junior Sous Chef — Lead Kitchen & Service

St. Regis Hotels & Resorts; Saudi Arabia; On-site; SAR 60,000 - 120,000; Full time

Job summary

St. Regis Hotels & Resorts on Ummahat Island, Red Sea, Saudi Arabia, seeks an entry-level kitchen management professional to lead daily objectives in the kitchen while assisting in food production, purchasing, and sanitation.

This role emphasizes guest and employee satisfaction, maintaining budget, supervising cooks, coordinating events with Restaurant and Banquet teams, and upholding culinary standards.

Qualifications

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• 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 food handling and sanitation standards.
• Oversees production and preparation of culinary items.
• Leads shifts while personally preparing food items and executing requests.
• Coordinates service with Restaurant and Banquet departments for events and meals.
• Checks the quality of raw and cooked food products to ensure standards are met.
• Assists in determining how food should be presented and creates decorative displays.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Monitors employee progress towards meeting performance expectations.
• Communicates performance expectations per job descriptions and participates in performance reviews.

Skills

Staff leadership

Food production

Purchasing

Kitchen sanitation

Budget management

Education

High school diploma or GED

2-year degree in Culinary Arts / Hotel & Restaurant Management

Job description

St. Regis Hotels & Resorts on Ummahat Island, Red Sea, Saudi Arabia, seeks an entry-level kitchen management professional to lead daily objectives in the kitchen while assisting in food production, purchasing, and sanitation.

This role emphasizes guest and employee satisfaction, maintaining budget, supervising cooks, coordinating events with Restaurant and Banquet teams, and upholding culinary standards.