Executive Sous Chef
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Key skills for this role
About the Role
Seeking a visionary culinary leader to oversee kitchen operations, ensure food quality, mentor teams, and innovate menu planning while maintaining safety standards.
Key Skills for This Role
Responsibilities
- Assist the Executive Chef in overseeing day to day kitchen operations across all food service outlets
- Ensure highest standards of food quality, presentation, taste, and consistency
- Lead, coach, train, and motivate culinary teams
- Contribute to innovative menu planning and development
- Maintain compliance with HACCP, food safety, and hygiene standards
- Monitor food costs, inventory, labor expenses, and waste reduction
- Manage supplier relationships and procurement
- Support planning and execution of banquets and special events
- Collaborate with front of house and management departments
- Step in for the Executive Chef as required
Requirements
- Proven experience as a Sous Chef or Executive Sous Chef in a high volume hospitality environment
- Strong knowledge of HACCP and food safety regulations
- Ability to lead, coach, and motivate culinary teams
- Experience in menu planning and cost control
Full Job Posting
Overview
- We're looking for an accomplished and visionary Executive Sous Chef to join our culinary leadership team in Riyadh, Saudi Arabia.
Key Responsibilities
- Assist the Executive Chef in overseeing day to day kitchen operations across all food service outlets while maintaining operational continuity and strategic vision.
- Ensure the highest standards of food quality, presentation, taste, and consistency across all culinary creations and service periods.
- Lead, coach, train, and motivate culinary teams with empathy and assertiveness, fostering a collaborative culture of continuous improvement and professional development.
- Contribute to innovative menu planning and development that aligns with international culinary trends, brand guidelines, and local market preferences in Saudi Arabia.
- Maintain strict compliance with HACCP protocols, food safety regulations, hygiene standards, and all local regulatory requirements.
- Monitor and analyze food costs, inventory levels, labor expenses, and waste reduction initiatives to optimize profitability and operational efficiency.
- Manage supplier relationships strategically, ensuring quality procurement, cost effectiveness, and transparent communication with vendors.
- Support the planning and execution of banquets, special events, and bespoke culinary projects with meticulous attention to detail and guest satisfaction.
- Collaborate transparently with front of house, management, and support departments to ensure seamless kitchen operations and exceptional guest experiences.
- Step in decisively for the Executive Chef as required, demonstrating resilience and organizational excellence to ensure uninterrupted service delivery.
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