Junior Sous Chef: Lead Kitchen Team

St. Regis Hotels & Resorts; Riyadh; On-site; SAR 180,000 - 300,000; Full time

Job summary

The St. Regis Riyadh is seeking an entry-level management professional to support daily kitchen operations, assist in leading staff during peak times, and ensure consistent food production.

You will help with purchasing, sanitation, budgeting, and maintaining guest satisfaction while upholding Marriott standards.

This role provides exposure to luxury hotel kitchens, mentorship from senior chefs, and opportunities to contribute to menus and high-profile events.

Qualifications

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years of related experience.

Responsibilities

• Maintains food handling and sanitation standards.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Strives to improve service performance.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Education

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.

Job description

The St. Regis Riyadh is seeking an entry-level management professional to support daily kitchen operations, assist in leading staff during peak times, and ensure consistent food production.

You will help with purchasing, sanitation, budgeting, and maintaining guest satisfaction while upholding Marriott standards.

This role provides exposure to luxury hotel kitchens, mentorship from senior chefs, and opportunities to contribute to menus and high-profile events.