Sous Chef - Seabird

SLS; Saudi Arabia; On-site; SAR 60,000 - 80,000; Full time

Job summary

A leading hospitality company in Saudi Arabia is seeking a Sous Chef to support the Chef de cuisine in managing kitchen operations. The role involves ensuring high food quality, supervising staff, and maintaining hygiene standards. The ideal candidate has extensive culinary experience and strong leadership skills.

Qualifications

• Minimum 7+ years of culinary experience, with at least 3 years in a leadership role.
• Proven track record in kitchen management and team leadership.

Responsibilities

• Support the Chef de cuisine in managing daily kitchen operations.
• Lead daily kitchen operations and supervise culinary staff.
• Ensure compliance with food safety and hygiene standards.

Skills

Leadership

Organizational Skills

Time Management

Food Safety Knowledge

Education

Degree in Culinary Arts

Job description

Bachelor of Hotel Management(Hotel Management)

Nationality

Any Nationality

Vacancy

1 Vacancy

Job Description

Job Title: Sous Chef
Department: Culinary / Kitchen
Reports to: Chef de cuisine / Director of Culinary

Position Summary:

The Sous Chef supports the Chef de cuisine in managing all daily kitchen operations, ensuring the highest standards of food quality, presentation, and consistency across the dining outlets. This role involves supervising kitchen staff, overseeing daily food preparation, maintaining hygiene and safety protocols, and assisting in consistency, efficiency and cost control. The Sous Chef plays a vital leadership role in delivering a refined culinary experience, in the allocated responsible area, while fostering a culture of excellence and professionalism.

Key Responsibilities:

Strategic & Culinary Leadership

• Support the Chef de cuisine to execute innovative menus that reflect the restaurant s concept and seasonal availability considering sustainability commitments.
• Ensure high standards of food preparation and presentation across all kitchen sections.
• Assist the Chef de cuisine to monitor recipe standards, portion sizes and maintain consistency of the quality accordingly.
• Lead daily kitchen operations and supervise culinary staff.

People Management

• Support to train, schedule, coach and mentor kitchen personnel.
• Understand the Job Descriptions and responsibilities of subordinates in the outlet or involved in the outlet.
• Attend training and development programs as and when required, improving performance, and promoting the development of the team.
• Provide ongoing coaching and performance evaluations.
• Evaluate objectively the performance of subordinates and conduct periodically appraisals.
• Foster a positive, respectful, and high-performance kitchen culture.

Operations & Cost Control

• Uphold all the food policies and procedures in the kitchen and ensures compliance.
• Monitor food cost to ensure profitability.
• Maintain accurate inventory records; oversee ordering.
• Ensure efficient use of resources and minimize food waste.
• Oversee equipment conditions and report deficiencies accordingly.

Compliance & Safety

• Enforce strict adherence to food safety, hygiene, and sanitation standards.
• Maintain compliance with local health regulations and food handling policies.
• Conduct regular kitchen inspections and ensure readiness for health inspections.
• Work closely with front-of-house management to ensure cohesive service and guest satisfaction.
• Handle special dietary requests, VIP services, and menu modifications as needed.
• Maintain a strong presence during service and interact with guests when appropriate.

Qualifications

• Degree in Culinary Arts or related field preferred
• Experience in 5-star luxury hotel / high-quality standalone restaurant
• Minimum 7+ years of culinary experience, with at least 3 years in a Chef de partie or similar leadership role
• Proven track record in kitchen management, and team leadership
• In-depth knowledge of food safety regulations and culinary techniques
• Strong organizational and time-management skills
• Passionate about food, innovation, and guest experience
• Physically able to stand for extended periods and lift up to 20kg

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B
• Front Desk

Keywords

• Sous Chef - Seabird

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