Sous chef

Al Khozama Investment; Riyadh; On-site; SAR 30,000 - 60,000; Full time

Job summary

An established industry player in the hospitality sector seeks a dedicated Sous Chef to assist in leading kitchen operations. This role involves ensuring high-quality food production, managing inventory, and fostering a positive work environment. The ideal candidate will have a strong culinary background, exceptional leadership skills, and a commitment to maintaining food safety standards. Join a dynamic team where your contributions will enhance guest satisfaction and drive culinary excellence. This is a fantastic opportunity for those passionate about the culinary arts and eager to make a significant impact in a vibrant kitchen setting.

Benefits

Health Insurance

Meal Allowance

Training Opportunities

Flexible Hours

Qualifications

• Proven experience in a culinary leadership role, preferably as a Sous Chef.
• Strong knowledge of food safety standards and kitchen operations.

Responsibilities

• Assist the head chef in managing daily kitchen operations and staff.
• Ensure food quality and presentation meet brand standards.
• Train and mentor kitchen staff to enhance skills and performance.

Skills

Culinary Skills

Leadership

Inventory Management

Food Safety Compliance

Communication Skills

Education

Culinary Arts Degree

Food Safety Certification

Tools

Kitchen Equipment

Inventory Management Software

Job description

Highly skilled professional able to assist the head chef in providing operational leadership and support for the day-to-day functions of the entire kitchen, including catering, events, food production, menu development and implementation, inventory management, and vendor communication and management.

Responsible for ensuring the consistency and quality of the food produced, from conception to execution, guided by the head chef. Assists the head chef in overseeing and planning all culinary aspects related to home and outside catering.

JOB DUTIES AND RESPONSIBILITIES:

OPERATION:

• Display exceptional leadership by creating a positive work environment, counseling employees as needed, and demonstrating a professional management approach.
• Provide directions for all daily kitchen operations.
• Plan food design to align with dish aesthetics, taste, brand concept, and guidelines.
• Perform additional duties as required and observe company rules and procedures.
• Understand and embody brand values and culture throughout operations.
• Lead by example with honesty and integrity.
• Identify developmental needs of kitchen staff and provide coaching, mentoring, and training to improve skills.
• Delegate tasks appropriately to develop supervisors and subordinates.
• Understand employee roles sufficiently to perform duties in their absence or identify suitable replacements.
• Use interpersonal and communication skills to lead and influence kitchen staff.
• Guide and monitor performance standards, recognizing high-quality products, presentation, and flavor.
• Maintain quality levels of products, ensuring they meet brand guidelines and standards for receiving, storage, production, and presentation.
• Monitor finished products for quality and presentation before serving to guests.

ADMINISTRATION:

• Keep SOPs, manuals, and recipes up to date.
• Ensure compliance with legal food handling and sanitation standards.
• Maintain required food handling and sanitation certifications for all kitchen staff.
• Follow proper food handling procedures and temperature controls.
• Ensure all kitchen equipment is properly maintained and operational.
• Maintain proper grooming and hygiene standards for staff.
• Enforce safety procedures for kitchen and food service areas.
• Undertake general administrative duties.
• Follow health and safety procedures, reporting hazards or incidents.
• Attend training sessions and team meetings, contributing actively.

COMMUNICATION:

• Lead daily management briefings and share relevant information.
• Participate in weekly management meetings with relevant updates.
• Ensure effective interdepartmental communication.
• Attend daily team briefings.
• Communicate proactively using appropriate tools.
• Provide daily and weekly reports to management.
• Enhance service quality through clear communication, guidance, feedback, and coaching.

FINANCE:

• Assist in financial reporting and budget management under the head chef's guidance.
• Contribute to menu development and maintain accurate costing of dishes.
• Coordinate with purchasing for procurement needs.
• Discuss daily food cost reports with relevant teams.
• Adhere to operational budgets and take corrective actions when necessary.
• Monitor expenses, manage inventory and wastage reports, and control stock levels.
• Ensure proper purchasing, receiving, and storage standards, and prevent pilferage.

GUEST RELATION:

• Understand and anticipate guest needs.
• Provide service behaviors that exceed expectations for customer satisfaction and retention.
• Handle complaints courteously and effectively.
• Review guest feedback to identify areas for improvement.
• Proactively collaborate with other departments to meet guest expectations.
• Respond promptly to guest issues related to culinary services.

HR & TRAINING:

• Train and motivate staff to meet and exceed food standards.
• Teach preparation according to recipes and promote continuous improvement.
• Ensure disciplinary procedures are followed and documented.
• Monitor team performance and facilitate training.
• Create training reports and attendance records.
• Mentor new team members and communicate sensitive issues appropriately.

MARKETING & DEVELOPMENT:

• Monitor industry trends and establish competitor benchmarks.
• Engage with communication platforms following company guidelines.

Company Industry: Hotels, Hospitality

Department / Functional Area: Chefs, F&B, Front Desk

Keywords: Sous Chef

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