Sous Chef

Elaf Group; Makkah Region; On-site; SAR 70,000 - 110,000; Full time

Job summary

Elaf Group seeks a Sous Chef to supervise kitchen staff, manage operations, and optimize F&B costs while ensuring top quality, consistency, and compliance with policies.

The role involves collaboration with Executive Chef, menu writing and costing, and maintaining high standards of food preparation, presentation, and hygiene across outlets.

Qualifications

• Formal culinary training required.
• Minimum 5–6 years of relevant culinary experience.
• ISO and SOP implementation experience.

Responsibilities

• Prepare and recommend the Kitchen section budget.
• Monitor the section against budget to identify financial issues.
• Ensure menus are updated and calculated to maximize profit.
• Control food waste and storage to keep food costs down.
• Supervise kitchen operations to meet established standards.
• Ensure cleanliness and hygienic conditions in the kitchen.

Skills

Communication

Leadership

Multitasking

Time management

Education

Professional degree in Culinary Arts

High school or college education

HACCP Certificate

Job description

The Sous Chef will be responsible for supervising the functioning of all kitchen employees, facilities and costs, and contributing to maximizing the overall Food & Beverage departmental profit.

Additionally, responsible for the production, preparation, and presentation of all food items to ensure highest quality at all times, and supervising the day-to-day operations of the Kitchen section to ensure that work processes are implemented as designed and comply with established policies, processes and procedures.

Key Accountabilities:

• Prepare and recommend the Kitchen section budget.
• Monitor the section against budget to identify financial and performance issues and rectify them promptly.
• Ensure that all menus are constantly updated and calculated correctly to maximize profit.
• Control food waste, food storage is according to the standards, and ingredients are used correctly in order to keep the food cost down.

Customer/Client: (Internal/External):

• Assist the Executive Chef in menu writing, costing staff administration as required.
• Hold daily meetings with the Outlet Manager to ensure that VIP's are identified, and any special arrangements are properly communicated.
• Work with the Purchasing Manager in determining food stocks requirements.

Suppliers/Vendors: (Regulators/Others):

• N/A

People/Employee: (Unit/Group wide):

• Control the functions of employees to ensure maximum productivity during their duty.
• Ensure that every kitchen employee applies personal grooming & hygiene regulations as well as dresses with a complete uniform according to the kitchen dress code standard.
• Participate in kitchen training and other hotel related training programs, and ensure that the kitchen staff participates in any organized training.

Internal Processes/Practices: (Productivity/Quality/Compliance/Reporting):

• Supervise, control, and check the overall kitchen operation, and make sure that everything is according to the established standards.
• Check a la carte mise en place, function sheets, buffet set up, Theme Nights and outside catering in order to make sure that everything is ready on time, and set according to the established standards.
• Control, check, and supervise the receiving area.
• Ensure a high level of cleanliness in the kitchen and makes sure that it is kept in a hygienic and organized manner, fit for food preparation.
• Ensure the kitchen equipment are used correctly and kept in clean condition, and report defects promptly.
• Identify opportunities for continuous improvement of systems, processes and practices taking into account 'international best practice', improvement of business processes, cost reduction and productivity improvement.
• Supervise the preparation of timely and accurate reports to meet company and department requirements, policies and standards.
• Ensure compliance to all relevant safety, quality and environmental management policies, procedures and controls across the section in order to guarantee employee safety, legislative compliance and a responsible environmental attitude.

Ensure that no food is given out without proper documentation or to unauthorized persons, and report immediately any irregularities to the Executive Chef or Executive Sous Chef.

Qualification / Capabilities:

Education:

• Professional degree in Culinary Arts.
• Basic education of minimum high secondary or college.
• HACCP Certificate.

Experience:

• 5-6 years' relevant experience in culinary, cookery or food preparation including at least 2 years in positions of progressively increasing managerial responsibilities.
• ISO and SOP implementation experience.
• International cuisine experience.

Skills/Attributes:

• Communication and leadership skills
• Ability to handle multiple tasks
• Excellent time management and organizational skills