Sous Chef

Rotana Hotels; Makkah Region; On-site; SAR 167,000 - 234,000; Full time

Job summary

Rotana Hotels in Saudi Arabia is seeking a passionate Sous Chef to lead the main and outlet kitchen, ensuring quality, presentation, and adherence to standardized menus. The role emphasizes training, cost control, and creative input for events.

The ideal candidate will have a professional kitchen apprenticeship and at least three years of high-quality kitchen experience, with strong English communication and culinary skills. Join a dynamic service team focused on exceptional guest experiences.

Qualifications

• You should have a professional kitchen apprenticeship or chefs training course.
• Three years of experience in quality establishments with excellent culinary skills.
• Able to communicate well in English and show knowledge of food prep, presentation and preservation.

Responsibilities

• Supervise the main/outlet kitchen to ensure quality and proper presentation per SOPs and menus.
• Monitor production standards to uphold highest quality.
• Control food cost and contribute to menu ideas for events and functions.
• Provide on-the-job training for culinary staff and uphold health & safety standards.
• Ensure HACCP standards are implemented and hygiene requirements are followed.
• Promote teamwork and adapt to a multicultural, results-driven environment.

Skills

Culinary skills

English communication

Leadership

Education

Professional kitchen apprenticeship

Job description

Job Description

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

Job Description

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as:

• Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines
• Monitor regular standards of production to ensure highest level of quality
• Monitor all aspects pertaining to the control of the hotel’s food cost
• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
• Ensure consistent on the job training session for culinary colleagues and promote health & safety

Skills

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and at least three years experiences in quality establishments along with excellent culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You will demonstrate energy and enthusiasm at work, be customer driven, ‘hands on’ and organized. You portray a strong, firm and fair effective leadership style and have proven the ability to work in a multicultural environment and under difficult condition, while possessing following additional competencies:

• Understanding Hotel Operations
• Effective Communication
• Planning for Business
• Supervising People
• Understanding Differences
• Supervising Operations
• Teamwork
• Adaptability
• Customer Focus
• Drive for Results