Sous Chef (Multi-Cuisine)

Job Summary

Key Responsibilities

• **Culinary Excellence:** Oversee the preparation and execution of diverse menus (Arabic, Western, Asian, etc.). Ensure consistency in taste, plating, and presentation.
• **Team Leadership:** Supervise, train, and mentor the kitchen brigade (CDPs, Commis, and Helpers). Manage shift schedules and performance reviews.
• **Operational Oversight:** Ensure the kitchen operates efficiently during peak hours. Assist the Executive Chef in menu engineering and seasonal updates.
• **Food Safety & Hygiene:** Strictly enforce SFDA (Saudi Food and Drug Authority) and HACCP standards. Maintain impeccable kitchen sanitation and personal hygiene levels.
• **Inventory & Cost Control:** Monitor stock levels, minimize food wastage, and assist in food costing to meet budgetary targets.
• **Quality Assurance:** Conduct regular inspections of raw materials and finished products to ensure they meet brand specifications.

Candidate Requirements

• **Experience:** Minimum 5–7 years of experience in professional kitchens, with at least 2 years in a Sous Chef
• **Cuisine Expertise:** Proven experience in a **Multi-Cuisine** environment (Hot & Cold Kitchen).
• **Education:** Degree or Diploma in Culinary Arts or Hotel Management is preferred.
• **Skills:** Strong leadership, multitasking, and the ability to work under high pressure.
• **Location:** Currently based in **Saudi Arabia** with a transferable Iqama (preferred) for an immediate start.
• **Language:** Proficient in English; knowledge of Arabic is a significant advantage.

Preferred Qualifications

• Experience in high-end Jeddah dining or 5-star hotel environments.
• Certifications in Food Safety (Level 3 or higher).
• Ability to join within ASAP.