Sous Chef Banquet Saudi Chef📣 إعلان

About Mandarin Oriental Al Faisaliah Riyadh

Mandarin Oriental Al Faisaliah Riyadh is a luxury hotel located in the heart of Riyadh, Saudi Arabia. The establishment is recognized for setting high standards in hospitality and culinary excellence within the region.

The Role of Sous Chef Banquet Saudi Chef

The Sous Chef Banquet Saudi Chef will join the Culinary Department at Mandarin Oriental Al Faisaliah Riyadh as a full-time team member. This role is based in Riyadh and holds full responsibility for all operational and administrative aspects within the kitchen, contributing to the hotel's established luxury standards.

Key Operational Responsibilities

• Oversee and maintain all operational and administrative aspects of the kitchen.
• Ensure all food items are prepared to the highest quality, utilizing only the best and freshest products as per Executive Chef standards.
• Monitor the kitchen department closely to control wastage and maintain food costs at a minimum.
• Manage the ordering and requesting of all related La Brasserie items, and support the Chef de Cuisine with daily orders for meat, seafood, fruits, and vegetables.
• Oversee and take responsibility for all kitchen food safety-related administration.
• Adhere to all procedures, policies, and practices concerning Jardine audit requirements for the culinary department.
• Provide support to Banquet operations for events or outside catering, including manpower, butcher items, or prepared dishes as requested.

Team Leadership and Development

• Understand and communicate all corporate and hotel policies and standard operating procedures to colleagues.
• Conduct Group Training Technique sessions and related trainings.
• Update and maintain a complete Training Matrix for the department.
• Update and maintain Job Description and Job Specification Matrix for the department.
• Foster and maintain strong synergy between all kitchens to ensure maximum efficiency.
• Collaborate closely with other Sous Chefs to ensure proper preparation of food items.
• Provide leadership, direction, and support to all colleagues.
• Support the Chef de Cuisine in preparing the weekly roster.

Qualifications and Experience

• A minimum of 0-1 years of relevant experience in a culinary role.

Industry Awareness

The successful candidate is expected to remain updated with the latest food trends in the Food & Beverage industry. This ensures that the cuisine offered aligns with or surpasses international standards.