Sous Chef Luxury Hotel

Adeera Hotel group; Riyadh; On-site; SAR 55,800 - 89,280; Full time

Job summary

Adeera Hotel group in Riyadh is seeking a motivated culinary professional to support the Chef de Cuisine in maintaining high-quality food production and hygiene standards. Your role will involve assisting in daily kitchen operations, supervising junior staff, and ensuring compliance with HACCP procedures.

The ideal candidate should possess a culinary degree, HACCP certification, and have a strong leadership background with 3–5 years of experience in luxury kitchens. This position offers an opportunity to work in a fast-paced and high-standard culinary environment.

Qualifications

• Minimum 3–5 years experience in luxury or high-volume kitchens.
• Knowledge of menu execution, costing, and efficient kitchen operations.
• Ability to work effectively in a fast-paced culinary environment.

Responsibilities

• Assist in preparing, cooking, and presenting dishes to meet brand standards.
• Maintain strict compliance with food safety, hygiene, and HACCP procedures.
• Supervise, train, and mentor junior chefs and commis staff.

Skills

Leadership

Communication

Organizational Skills

Education

Diploma or degree in Culinary Arts or Hospitality Management

HACCP and food safety certification

Job description

Job Scope

Supports the Chef de Cuisine in daily kitchen operations ensuring high‑quality food production consistency and adherence to hygiene and luxury standards across all culinary outlets.

Main Duties

• Operational Leadership: Assist in preparing, cooking, and presenting dishes to meet brand standards; oversee mise en place and ensure smooth workflow during service periods; support menu execution, seasonal updates, and tastings under guidance of the Executive Chef.
• Quality Standards & HACCP: Maintain strict compliance with food safety, hygiene, and HACCP procedures; monitor recipe adherence, portion control, and presentation consistency; conduct regular kitchen inspections and implement corrective actions as required.
• People Leadership: Supervise, train, and mentor junior chefs and commis staff; assist in daily briefings and staff development initiatives; promote a professional, disciplined, and motivated kitchen culture.
• Financial & Administrative: Support inventory management, stock rotation, FIFO, and waste reduction; assist in cost control through proper portioning and operational efficiency; maintain accurate records of production, consumption, and stock levels.
• Brand & Guest Experience: Uphold luxury standards of brand presentation and guest satisfaction; implement feedback and continuous improvement measures for quality and service.

Education, Qualifications and Skills

• Diploma or degree in Culinary Arts or Hospitality Management (preferred).
• HACCP and food safety certification (required).
• Minimum 3–5 years experience in luxury or high‑volume kitchens.
• Strong leadership, communication, and organizational skills.
• Knowledge of menu execution, costing, and efficient kitchen operations.
• Ability to work effectively in a fast‑paced, high‑standard culinary environment.