Sous Chef

Rotana Hotels; Saudi Arabia; On-site; SAR 70,000 - 110,000; Full time

Job summary

Rotana Hotels is seeking passionate and dynamic Kitchen professionals to join our team as Sous Chef. You will oversee the main/outlet kitchen, ensuring quality and presentation in line with standardized menus and SOPs.

Responsibilities include supervising prep, maintaining HACCP and hygiene, controlling food cost, contributing to menus for events, and training culinary staff.

Qualifications

• Experience supervising kitchen operations in a hotel or similar setting.
• Knowledge of HACCP and hygiene standards.
• Strong sense of quality and presentation.
• Ability to train and develop culinary staff.

Responsibilities

• Oversee kitchen operations per SOPs and menu guidelines.
• Monitor production standards to ensure top quality.
• Control the hotel’s food cost effectively.
• Contribute to concept ideas and menus for events.
• Implement HACCP and hygiene standards.
• Provide on-the-job training and promote safety.

Skills

Team leadership

HACCP knowledge

Quality control

Menu planning

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