Sous Chef

Rotana Jabal Omar Makkah; Makkah Region; On-site; SAR 150,000 - 200,000; Full time

Job summary

A prestigious hotel in Makkah is looking for a passionate Sous Chef to manage kitchen operations. The role requires supervising food preparation, maintaining high quality and presentation standards, and ensuring compliance with safety and hygiene regulations. A professional kitchen apprenticeship and at least three years of experience in reputable establishments are essential. Candidates must have strong culinary skills and the ability to communicate effectively in English. This position offers a dynamic environment focused on delivering extraordinary customer service.

Qualifications

• At least three years of experience in quality establishments is required.
• Proven track record of food preparation, presentation, and preservation knowledge is essential.
• Ability to communicate well in English.

Responsibilities

• Supervise the main/outlet kitchen in food preparation and presentation.
• Monitor the quality and standards of food production.
• Ensure HACCP standards and hygiene requirements are followed.

Skills

Culinary skills

Effective Communication

Teamwork

Customer Focus

Education

Professional kitchen apprenticeship or chefs training course

Job description

We are currently seeking 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 mehr
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality productos 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

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