Junior Sous Chef
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Key skills for this role
About the Role
SERB Group is seeking a Junior Sous Chef for an on-site role in the Makkah Region. The position involves assisting in food preparation, kitchen management, menu creation, and maintaining health and safety standards.
Key Skills for This Role
Responsibilities
- Assist in overseeing food preparation, cooking, and presentation in the kitchen
- Work closely with the Sous Chef and Head Chef, managing kitchen staff
- Ensure high quality food standards and create menus
- Maintain all health and safety protocols
- Manage inventory and ensure operational efficiency during daily service
Requirements
- Proficiency in food preparation, cooking techniques, and culinary skills
- Experience in kitchen management, including supervising staff and ensuring smooth operations
- Knowledge of food safety, hygiene, and sanitation standards
- Ability to manage inventory, control costs, and oversee kitchen supplies
- Strong organizational, multitasking, and problem solving skills
- Familiarity with menu planning and introducing innovative recipes
- Effective communication and teamwork abilities
- Experience in a hospitality or restaurant setting is an asset
- Relevant culinary certification or degree is a plus
Full Job Posting
Company Description
- SERB Group is at the forefront of shaping the future of tourism through innovation, sustainability, and excellence.
- Dedicated to creating high impact projects, the group delivers unforgettable experiences for travelers worldwide.
- With a commitment to responsible and forward thinking solutions, SERB Group continuously strives to redefine the tourism industry.
Role Description
- This is a full time, on site role for a Junior Sous Chef located in the Makkah Region.
- Assist in overseeing food preparation, cooking, and presentation in the kitchen.
- Work closely with the Sous Chef and Head Chef, managing kitchen staff, ensuring high quality food standards, creating menus, and maintaining all health and safety protocols.
- Additional responsibilities include inventory management and ensuring operational efficiency during daily service.
Qualifications
- Proficiency in food preparation, cooking techniques, and culinary skills
- Experience in kitchen management, including supervising staff and ensuring smooth operations
- Knowledge of food safety, hygiene, and sanitation standards
- Ability to manage inventory, control costs, and oversee kitchen supplies
- Strong organizational, multitasking, and problem solving skills
- Familiarity with menu planning and introducing innovative recipes
- Effective communication and teamwork abilities
- Experience in a hospitality or restaurant setting is an asset
- Relevant culinary certification or degree is a plus
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