Sous Chef📣 إعلان

About Boutique Group and The Red Palace

Boutique Group is establishing The Red Palace in Riyadh, Saudi Arabia, as an ultra-luxury boutique hotel. Originally built in 1943, this historic landmark has been transformed into a refined hospitality destination, blending timeless elegance with contemporary sophistication. The Red Palace offers meticulously restored architecture, curated cultural experiences, and dedicated service, honoring its legacy while providing a modern interpretation of luxury.

The Role of Sous Chef

The Sous Chef will support the Chef de Cuisine in establishing and maintaining the highest product standards and ensuring profitability within the kitchen. This full-time role involves supervising culinary staff, administering daily kitchen operations, and ensuring adherence to established procedures. The Sous Chef is responsible for maintaining fairness and efficiency across all kitchen functions.

Key Operational Responsibilities

• Ensure the kitchen operates efficiently and profitably.
• Manage ordering, receiving, and quality control for all food products within the assigned outlet.
• Establish and regularly update recipes and costing information.
• Assist the Chef de Cuisine with menu development and seasonal food concept changes.
• Plan and attend pre-meal briefing sessions.
• Inspect food stores and implement proper storage practices to minimize wastage.
• Monitor food quality and strive for high productivity.
• Identify new products that could enhance food quality or reduce costs.
• Develop attractive menus and create standard recipe cards with pictures, adhering to Executive Chef's policies.

Culinary Leadership and Team Development

• Provide leadership and guidance to the culinary team, fostering a positive and productive work environment.
• Create and implement training plans and development programs to enhance team skills and competencies.
• Monitor staff training and promote multi-skilling among team members.
• Assist the Chef de Cuisine in liaising with Human Resources regarding staffing levels and recommendations.
• Monitor associate shift changes, sick leave, and recreational leave to ensure adequate coverage.
• Identify key personnel for further development and provide structured career pathing recommendations.
• Foster a culture of teamwork, excellence, and continuous improvement within the food and beverage division.
• Encourage creativity, initiative, and the benefits of multi-skilling and job rotation.

Food Quality, Safety, and Brand Standards

• Ensure strict compliance with food safety and sanitation standards, local health regulations, and industry best practices.
• Establish and enforce standard operating procedures for food handling, storage, and preparation.
• Conduct regular inspections and audits to maintain the highest levels of food quality, hygiene, and safety.
• Insist on high personal hygiene standards, including cleanliness, proper grooming, and wearing a clean uniform.
• Embody the brand's service philosophy, anticipating guest needs with warm, genuine, and intuitive service.
• Ensure quality is never compromised across all guest touch points, providing elegant and discreet service.
• Act as a role model for the company’s values and competencies in all interactions.

Required Attributes

• Demonstrated passion for professional growth and development.
• Ability to approach tasks with courage and self-confidence.
• Professionalism and constructive demeanor, even in challenging situations.
• Strong self-management and time management skills.
• Ability to trust and delegate effectively to team members.
• Impeccable grooming and a thoughtful, welcoming approach.