Sous Chef Junior

About the Role

St. Regis Hotels & Resorts is seeking a Sous Chef Junior to join its team in Riyadh. This full-time, entry-level management position focuses on achieving daily kitchen objectives, assisting in staff leadership, and personally contributing to all kitchen operations, including food production, purchasing, and sanitation. The role is crucial for ensuring guest and employee satisfaction while adhering to 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 based on 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.
• Ensure employees maintain clean and sanitary work areas.
• Comply with loss prevention policies and procedures.

Team Leadership and Support

• Supervise daily shift operations.
• Ensure all employees have proper supplies, equipment, and uniforms.
• Monitor staffing levels to meet guest service, operational needs, and financial objectives.
• Participate in the employee performance appraisal process and provide feedback.
• Address employee questions and concerns.
• Communicate performance expectations in line with job descriptions.
• Conduct training as appropriate and monitor employee progress.

Operational Management

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

Customer Service Excellence

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

Qualifications and Experience

Candidates should possess 2-5 years of relevant experience in a culinary role. The ability to perform all duties of culinary and related kitchen area employees during high-demand times is essential. This full-time position requires a commitment to maintaining high culinary standards and contributing to a positive team environment.