Jr. Sous Chef

About the Role

Catrion Group is seeking a Jr. Sous Chef to join their team in Riyadh. This full-time role involves overseeing food preparation and production within a healthcare operation, ensuring high standards, quality, and adherence to specifications. The Jr. Sous Chef will collaborate with various departments, supervise kitchen staff, and contribute to efficient daily operations.

Key Responsibilities

• Prepare and cook all food items according to agreed standards and contract specifications for healthcare operations.
• Ensure meals are produced in accordance with company standards, client requirements, and project specifications, served at correct temperatures with appropriate quality and portion sizes.
• Collaborate with all kitchen sections and related departments to ensure smooth daily operations.
• Supervise kitchen staff performance and provide assistance as needed.
• Participate in daily production, taking responsibility for assigned sections and overseeing junior staff in other areas.
• Monitor production to control food waste in line with business requirements.
• Assist in completing daily, weekly, and monthly HACCP records and other required documentation.
• Ensure harmonious teamwork among kitchen staff for timely production.
• Suggest alternative raw materials when primary items are unavailable and inform relevant sections.
• Verify correct packing and dispensing procedures for meal delivery.
• Ensure all food items used meet agreed purchase specifications and report any poor-quality items.
• Maintain personal and staff working hygiene standards in compliance with company and statutory requirements.
• Ensure all working areas are consistently clean.
• Ensure adequate manpower based on scheduled operational demands and workload.
• Assist in evaluating junior staff, identifying development gaps, contributing to improvement plans, and supporting grievance or disciplinary procedures.
• Support planning for stores and deliveries based on business needs.
• Report incidents such as fire, loss, damage, unfit food, irregularities, and food complaints, taking appropriate action.
• Manage and rotate stock to ensure food safety, minimize wastage, and achieve contract food costs.
• Assist the Sous Chef/Chef De Cuisine in adhering to catering budgeting requirements and ensuring efficient resource utilization.
• Report any equipment defects or maintenance needs that may impact service delivery.
• Liaise with dieticians for food ordering and with the logistics team for delivery.
• Attend client and company training courses and actively participate in safety initiatives.
• Attend daily meetings, briefings, and training sessions as required.
• Perform additional duties and tasks as requested, within competency, to support client/contract services.
• Contribute to the preparation of kitchen cleaning rosters and supervision of cleaning schedules.

Qualifications and Experience

• 2-5 years of relevant experience in a culinary role, preferably within a healthcare or high-volume food production environment.

Work Environment

This role is based in Riyadh and requires a willingness to work in various locations across KSA as assigned by the department manager. It is a full-time position focused on maintaining high standards in a dynamic healthcare catering setting.