Sous Chef
Salary: SAR 6,500 – 8,000 + Accommodation
Job Overview:
The Sous Chef is the second-in-command in the kitchen, directly reporting to the Head Chef or Executive Chef. This is a leadership role with direct responsibility for the kitchen's daily operations, including staff management, food quality, and kitchen administration.
Key Responsibilities:
- Oversee the daily operations of the kitchen in the absence of the Head Chef.
- Supervise all kitchen sections (Chefs de Partie, Commis, etc.), ensuring standards are met.
- Assist in menu planning, development, and costing.
- Manage kitchen staff schedules, training, and performance.
- Ensure consistent quality, portion control, and plate presentation for all dishes.
- Monitor inventory, place orders for food and supplies, and manage stock levels.
- Enforce strict health, safety, and sanitation regulations throughout the kitchen.
- Help control food and labor costs to meet financial targets.
- Step in during service to support any section that is under pressure.
Qualifications and Skills:
- Extensive experience (5+ years) in various kitchen roles, with significant experience in a supervisory capacity.
- Comprehensive knowledge of modern and classical cooking techniques.
- Strong leadership, interpersonal, and conflict-resolution skills.
- Excellent administrative skills, including knowledge of food costing, inventory software, and scheduling.
- Ability to work under extreme pressure and make quick decisions.
- A diploma in Culinary Arts is highly desirable.
