Senior Sous Chef: Lead Kitchen, Training & Quality

CORE Life Hospitality; Jeddah; On-site; SAR 89,000 - 112,000; Full time

Job summary

CORE Life Hospitality in جدة, S02, SA is seeking a proactive Sous Chef to lead the kitchen in the absence of the Chef de cuisine. This full-time on-site role offers career growth and the opportunity to manage staff, maintain budgets, and ensure high standards of food preparation and presentation.

You will supervise training, respond to guest feedback, promote health and safety, and collaborate with restaurant staff to deliver consistent, timely service while upholding company policies and

Qualifications

• In the absence of the Chef de cuisine, takes full responsibility for running the kitchen.
• Assist in the employment and retention of all staff.
• Assist in responding to Guest feedback.
• Supervise the training of all new staff members in the department.
• Promote the safe use of the kitchen, equipment and building under Health and Safety at Work acts, Hygiene, and other regulations.
• Ensure all relevant food controls and correct temperatures are logged and adhered to.
• Attend required training and monitor staff time keeping and follow up where needed.
• Pay: SAR 8,000.00 - SAR 10,000.00 per month.

Responsibilities

• Assist in maintaining budgets and cost throughout all the kitchens.
• In the absence of the Executive Chef attend meetings as required.
• Liaise and cooperate effectively with all other staff members during shifts.
• Oversee ordering and stock for the department to ensure availability.
• Ensure standard of food service during shift is maintained and consistent.
• Monitor all staff timekeeping and follow up where needed.

Job description

CORE Life Hospitality in جدة, S02, SA is seeking a proactive Sous Chef to lead the kitchen in the absence of the Chef de cuisine. This full-time on-site role offers career growth and the opportunity to manage staff, maintain budgets, and ensure high standards of food preparation and presentation.

You will supervise training, respond to guest feedback, promote health and safety, and collaborate with restaurant staff to deliver consistent, timely service while upholding company policies and