Lead Sous Chef — Busy Kitchen & Banquets

Novotel

Saudi Arabia

Sur place

SAR 95 000 - 134 000

Plein temps

Il y a 2 jours
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Résumé du poste

Novotel in Saudi Arabia is seeking a Sous Chef to lead daily kitchen operations and support the Head Chef in a fast-paced environment. You will oversee preparation, portion control, and quality across the kitchen brigade, ensuring standards are met and costs are managed.

The role requires experience in busy food operations, knowledge of H&S and food hygiene regulations, and a proactive, reliable attitude. NVQ in kitchen qualifications and HACCP/COSHH awareness are preferred.

Qualifications

  • Experience in a busy kitchen within the last 2 years.
  • Thorough understanding of health and safety regulations.
  • Knowledge of food hygiene policies and compliance requirements.

Responsabilités

  • Totally responsible for controlling all aspects of daily operation of the kitchen and brigade in the Head Chef's absence.
  • Control the preparation and service of all food to meet agreed standards.
  • Regularly inspect the kitchen and food preparation areas.
  • Maintain strict stock control and minimize wastage.
  • Ensure orders are prepared according to checks and instructions.
  • Promote communication between the kitchen and other hotel departments.
  • Comply with Health and Safety Act and Food Hygiene Regulations.
  • Attend required company training and support management requests.

Connaissances

Independence
Busy kitchen experience
H&S knowledge
Food hygiene

Formation

NVQ in kitchen qualification
HACCP certification
COSHH knowledge

Description du poste

Novotel in Saudi Arabia is seeking a Sous Chef to lead daily kitchen operations and support the Head Chef in a fast-paced environment. You will oversee preparation, portion control, and quality across the kitchen brigade, ensuring standards are met and costs are managed.

The role requires experience in busy food operations, knowledge of H&S and food hygiene regulations, and a proactive, reliable attitude. NVQ in kitchen qualifications and HACCP/COSHH awareness are preferred.

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