Sous Chef

AccorHotel; Medina Province; On-site; SAR 150,000 - 200,000; Full time

Job summary

A leading hotel chain in Medina is looking for a Sous Chef to assist the Executive Chef in managing kitchen operations. You will supervise kitchen staff, maintain food quality, and participate in menu planning. The ideal candidate has experience in high-volume kitchens and strong leadership skills. Flexibility to work shifts is required.

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie in a hotel kitchen.
• Strong leadership and communication skills.
• Excellent organizational and time-management abilities.
• In-depth knowledge of food safety and sanitation standards.

Responsibilities

• Assist the Executive Chef in food preparation and culinary activities.
• Supervise the kitchen team during food preparation and service.
• Ensure dishes meet hotel standards for preparation and presentation.
• Monitor kitchen operations to ensure food quality and consistency.
• Train and develop junior kitchen staff.

Skills

Leadership

Communication

Organizational skills

Time management

Knowledge of food safety

Ability to work under pressure

Passion for cuisine

Job description

Job Description

The Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment.

Key Responsibilities

• Assist the Executive Chef in planning and directing food preparation and culinary activities.
• Supervise and coordinate the kitchen team during food preparation and service.
• Ensure dishes are prepared and presented to hotel standards.
• Monitor kitchen operations to maintain food quality, freshness, and consistency.
• Train, mentor, and develop junior kitchen staff.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Manage kitchen inventory and food cost control.
• Participate in menu development and costings.
• Handle kitchen scheduling, stock ordering, and supplier communication in the Chef’s absence.
• Ensure a clean, organized, and efficient kitchen workspace.
• Address and resolve any kitchen or food-related issues promptly.
• Stay updated with culinary trends and new techniques.

Qualifications

• Proven experience as a Sous Chef or Senior Chef de Partie in a hotel or high-volume kitchen.
• Strong leadership and communication skills.
• Excellent organizational and time-management abilities.
• In-depth knowledge of food safety and sanitation standards (HACCP or equivalent).
• Ability to work under pressure and handle multiple tasks.
• Passion for high-quality cuisine and customer satisfaction.
• Flexibility to work shifts, including weekends and holidays.