Sous Chef

Role Overview

Responsibilities

• Plan and implement daily menus with the Executive Chef for diverse dietary preferences and cuisines.
• Supervise food preparation, cooking, and plating for consistency and quality.
• Lead and mentor kitchen staff on cooking, food handling, and workplace safety.
• Maintain food safety and hygiene standards, including HACCP principles and Saudi regulations.
• Manage inventory, food costs, kitchen scheduling, and cost-control measures.
• Conduct quality checks, train personnel, and maintain organized workstations.
• Communicate with front-of-house staff and adapt to seasonal menus and dietary accommodations.

Qualifications

• Significant culinary operations experience, with expertise in upscale or fine dining establishments.
• Advanced knowledge of culinary techniques, cooking methods, and menu development.
• Experience leading kitchen staff in high-volume food service environments.
• Proficiency in inventory management, food cost analysis, and budget control.
• Strong organizational, time management, communication, and interpersonal skills.
• Knowledge of diverse dietary requirements, including vegetarian, vegan, and allergen-free options.
• Ability to work early mornings, evenings, and peak service hours.
• Culinary certification or formal training is preferred.
• Food safety certification or willingness to obtain certification is recommended.
• Physical stamina and composure under pressure in a demanding kitchen environment.
• Understanding of Saudi Arabian food regulations and cultural dietary considerations.

Team Environment

• The culinary team values collaboration, creativity, guest satisfaction, attention to detail, and high standards of food quality, hygiene, and safety.
• The Sous Chef will support the Chef in leading the kitchen team and ensuring smooth daily operations.