Sous Executive Chef

Delta Co.; Riyadh; On-site; SAR 279,000 - 402,000; Full time

Job summary

Delta Co. in Riyadh is seeking a hands-on Sous Executive Chef to support the Executive Chef in daily catering kitchen operations, production planning, and event execution for large-scale programs.

You will supervise staff, ensure food quality, safety, and presentation, and help manage menus for corporate catering and bulk orders while maintaining HACCP standards. The ideal candidate has 5+ years in professional kitchens, including supervisory experience, and a proven ability to work flexible

Qualifications

• 5+ years in professional kitchens, including 2+ years in a supervisory role.
• Catering/event experience is highly preferred.
• Proven experience as Sous Chef / Sous Executive Chef in catering or high-volume kitchens.
• Strong knowledge of kitchen operations, production workflow, and event catering.
• Good leadership skills and ability to manage teams under pressure.
• Knowledge of food safety standards and hygiene procedures.

Responsibilities

• Assist the Executive Chef in managing daily kitchen operations and production planning.
• Supervise food preparation and ensure quality, taste, and presentation standards.
• Support menu execution for events, corporate catering, and bulk orders.
• Monitor kitchen hygiene, sanitation, and HACCP compliance.
• Train, supervise, and motivate kitchen staff to ensure smooth workflow.
• Ensure proper portion control and minimize food wastage.
• Support inventory control, stock rotation (FIFO), and kitchen requisitions.
• Coordinate with catering operations team for event timelines and delivery schedules.
• Ensure kitchen equipment is used properly and maintained in good condition.
• Handle urgent operational tasks and ensure deadlines are met.

Skills

Leadership

Food safety

Catering operations

Event coordination

Team supervision

HACCP

Job description

Job Title: Sous Executive Chef – Catering Operations

Job Summary:

We are hiring a Sous Executive Chef to support the Executive Chef in daily catering kitchen operations, production planning, team supervision, and maintaining high-quality standards. The ideal candidate is hands-on, disciplined, and experienced in large-scale catering production and event execution.

Key Responsibilities:

• Assist the Executive Chef in managing daily kitchen operations and production planning.
• Supervise food preparation and ensure quality, taste, and presentation standards.
• Support menu execution for events, corporate catering, and bulk orders.
• Monitor kitchen hygiene, sanitation, and HACCP compliance.
• Train, supervise, and motivate kitchen staff to ensure smooth workflow.
• Ensure proper portion control and minimize food wastage.
• Support inventory control, stock rotation (FIFO), and kitchen requisitions.
• Coordinate with catering operations team for event timelines and delivery schedules.
• Ensure kitchen equipment is used properly and maintained in good condition.
• Handle urgent operational tasks and ensure deadlines are met.

Requirements & Qualifications

• Proven experience as Sous Chef / Sous Executive Chef in catering or high-volume kitchens.
• Strong knowledge of kitchen operations, production workflow, and event catering.
• Good leadership skills and ability to manage teams under pressure.
• Knowledge of food safety standards and hygiene procedures.

Experience

• 5+ years in professional kitchens, including 2+ years in a supervisory role.
• Catering/event experience is highly preferred.
• Strong kitchen supervision and operational control
• Food quality & presentation standards
• Hygiene & safety compliance (HACCP)
• Teamwork and problem-solving
• Ability to work flexible hours (events, weekends if needed)