Sous Chef Junior

About the Role

St. Regis Hotels & Resorts is seeking a Sous Chef Junior to join their team in Riyadh, Saudi Arabia. This is a full-time, entry-level management position focused on achieving daily kitchen objectives. The role involves assisting in staff leadership while contributing to all kitchen operations, including food production, purchasing, and sanitation, to ensure guest and employee satisfaction within the operating budget.

Key Responsibilities

• Maintain food handling and sanitation standards.
• Oversee the production and preparation of culinary items.
• Lead shifts, personally preparing food items and executing requests according to specifications.
• Prepare and cook various types of food for regular service, special guests, or functions.
• Supervise and coordinate the activities of cooks and other food preparation staff.
• Check the quality of raw and cooked food products to ensure standards are met.
• Assist in determining food presentation and creating decorative food displays.
• Work with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Comply with loss prevention policies and procedures.

Team Leadership and Support

• Supervise daily shift operations and ensure proper staffing levels to meet operational and financial objectives.
• Ensure all employees have necessary supplies, equipment, and uniforms.
• Communicate performance expectations and monitor employee progress.
• Participate in the employee performance appraisal process and provide feedback.
• Handle employee questions and concerns.
• Conduct training as appropriate.

Operational Management

• Participate in department meetings and communicate departmental goals.
• Support and assist with new menus, concepts, and promotions for restaurant outlets and banquets.
• Purchase appropriate supplies and manage food and supply inventories within budget.
• Report malfunctions in department equipment.

Customer Service Focus

• Set a positive example for guest relations.
• Handle guest problems and complaints, escalating to a supervisor when necessary.
• Empower employees to provide excellent customer service within established guidelines.

Qualifications and Experience

Candidates should possess 2-5 years of relevant experience in a culinary setting. This role requires an individual capable of managing daily kitchen operations and leading a team effectively.