Sous Chef📣 إعلان

About the Role

The Luxury Collection is seeking a Sous Chef to join their team in Ad Diriyah, Riyadh, Saudi Arabia. This full-time role involves overseeing daily kitchen operations, ensuring culinary excellence, and leading kitchen staff. The Sous Chef will be accountable for maintaining high standards of food quality, sanitation, and guest satisfaction while adhering to operational budgets.

Key Responsibilities

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs weekly and communicate these needs to kitchen personnel daily.
• Assist the Executive Chef with all kitchen operations and food preparation tasks.
• Prepare and cook various types of food for regular service, special guests, or functions.
• Develop and create new applications, ideas, or products, including artistic contributions to food presentation.
• Assist in determining food presentation methods and creating decorative food displays.
• Maintain standards for purchasing, receiving, and food storage.
• Ensure compliance with food handling and sanitation standards and all applicable laws and regulations.
• Perform duties of kitchen managers and employees as necessary, ensuring proper handling and temperature of all food products.
• Operate and maintain all department equipment, reporting any malfunctions.
• Check the quality of raw and cooked food products to ensure standards are met.

Leadership and Team Management

• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Lead shifts while personally preparing food items and executing requests based on specifications.
• Utilize interpersonal and communication skills to lead, influence, and encourage staff, advocating sound financial and business decision-making.
• Foster mutual trust, respect, and cooperation among team members, serving as a role model for appropriate behaviors.
• Maintain employee productivity levels and ensure staff understand expectations and parameters.
• Establish and maintain collaborative relationships with employees, ensuring consistent administration of property policies.
• Communicate performance expectations in accordance with job descriptions and recognize successful performance.

Guest Service and Operational Goals

• Ensure exceptional customer service, managing daily operations to meet and exceed guest expectations.
• Set a positive example for guest relations, empowering employees to deliver excellent service.
• Interact with guests to gather feedback on product quality and service levels, and handle guest problems and complaints.
• Achieve and exceed performance, budget, and team goals.
• Develop specific goals and plans to prioritize, organize, and accomplish work.
• Utilize the Labor Management System for effective scheduling and tracking of employee time and attendance.
• Train employees in safety procedures.

Human Resources and Communication

• Identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge and skills.
• Improve service by communicating and assisting individuals to understand guest needs, offering guidance, feedback, and individual coaching.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Bring issues to the attention of the department manager and Human Resources as necessary.
• Provide information to supervisors, co-workers, and subordinates via telephone, written form, e-mail, or in person.
• Analyze information and evaluate results to choose the best solutions and solve problems.
• Attend and participate in all pertinent meetings.

Qualifications and Experience

• A minimum of 5-10 years of experience in culinary operations.
• Demonstrated culinary talent and leadership skills.
• Strong understanding of food handling, sanitation standards, and kitchen operations.
• Ability to manage budgets and achieve operational goals.