Senior Sous Chef & 3D Cake Artist - Multi-Section Lead

Client of Hire Fellows; Riyadh; On-site; SAR 134,000 - 246,000; Full time

Job summary

Client of Hire Fellows is seeking an experienced Sous Chef to lead a multi-section kitchen across cake artistry, decorating, baking, chocolate and stewarding. You will oversee daily production, schedules, and quality control to meet tight deadlines while upholding food safety standards.

You will coach section heads, optimize labor, reduce waste, and align operations with procurement and inventory demands. Prior experience in high-volume production and strong leadership are essential.

Qualifications

• 7-10 years of professional kitchen, bakery, or food production experience.
• Experience managing a multi-section kitchen, bakery, or high-volume production facility.
• Strong knowledge of cake production and decoration, including fondant and cake‑craft skills.
• Excellent eye for detail with a strong understanding of product quality and presentation.

Responsibilities

• Oversee the day-to-day operations of all kitchen and production sections including cake artistry, decorating, baking, chocolate and stewarding.
• Manage daily production plans and ensure orders are completed accurately and on time.
• Monitor recipe adherence and finished-product quality against required standards.
• Identify and resolve quality issues before products reach dispatch.
• Enforce food safety, hygiene, sanitation, and HACCP standards across the facility.
• Lead, coach and develop section heads and teams to improve performance and productivity.

Skills

Kitchen leadership

Cake production

Food safety HACCP

Staff scheduling

Production planning

Quality control

Communication

Budget awareness

Problem solving

Cross-functional collaboration

Job description

Client of Hire Fellows is seeking an experienced Sous Chef to lead a multi-section kitchen across cake artistry, decorating, baking, chocolate and stewarding. You will oversee daily production, schedules, and quality control to meet tight deadlines while upholding food safety standards.

You will coach section heads, optimize labor, reduce waste, and align operations with procurement and inventory demands. Prior experience in high-volume production and strong leadership are essential.