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Sous Chef

Meem Co. For Hotel Management and Operations
Riyadh, KSA
Full-time
Mid
Onsite
Discovered 3 weeks ago
Free

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Key Responsibilities

  • Assist the Executive Chef in planning, organizing, and supervising the daily operations of the kitchen.
  • Lead and supervise kitchen colleagues, ensuring efficient workflow and adherence to culinary standards.
  • Prepare, cook, and oversee the presentation of high-quality dishes in accordance with recipes, portion standards, and brand expectations.
  • Ensure consistency in food quality, taste, presentation, and service across all meal periods.
  • Monitor mise en place, food production, and service to ensure smooth kitchen operations.
  • Train, mentor, and develop Commis Chefs, Demi Chefs de Partie, and Chef de Partie colleagues.
  • Assist in menu planning, recipe development, seasonal offerings, and special event menus.
  • Monitor food costs, portion control, inventory levels, and waste reduction initiatives.
  • Ensure compliance with HACCP, food safety, sanitation, and occupational health & safety regulations.
  • Inspect food deliveries for quality and ensure proper storage, stock rotation (FIFO), and inventory management.
  • Coordinate with Stewarding, Purchasing, and Food & Beverage teams to ensure operational efficiency.
  • Respond promptly to guest dietary requirements, allergies, and special requests.
  • Assist in scheduling kitchen colleagues and managing staffing levels during peak operations.
  • Maintain kitchen equipment and report maintenance requirements promptly.
  • Perform the duties of the Executive Chef during their absence, as assigned.
  • Participate in departmental meetings, training programs, and continuous improvement initiatives.

Qualifications & Requirements

  • Diploma or Bachelor's degree in Culinary Arts, Professional Cookery, Hospitality Management, or a related field.
  • Minimum of 4–6 years of progressive culinary experience, including at least 2 years as a Sous Chef or Senior Chef de Partie in a luxury hotel, resort, or fine dining restaurant.
  • Strong knowledge of international cuisine, food preparation techniques, and modern culinary trends.
  • Thorough understanding of HACCP, food safety regulations, and kitchen sanitation standards.
  • Experience in menu planning, cost control, inventory management, and kitchen administration.
  • Proven leadership, coaching, and team management skills.
  • Ability to perform effectively in a high-volume, fast-paced luxury hospitality environment.
  • Excellent organizational, communication, and problem-solving skills.
  • Good command of English; Arabic language skills are an advantage.
  • Flexibility to work shifts, weekends, evenings, and public holidays

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