Sous Chef

About the Role

Delta Hotels and Resorts® is seeking a Sous Chef to join their team in Makkah, Saudi Arabia. This full-time position requires 2-5 years of experience and involves overseeing daily kitchen operations to ensure high-quality culinary standards and guest satisfaction.

Key Responsibilities

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs and communicate them to kitchen personnel.
• Assist the Executive Chef with all kitchen operations and food preparation.
• Prepare and cook various types of food, including for special guests or functions.
• Develop and create new culinary applications, ideas, and decorative food displays.
• Maintain purchasing, receiving, and food storage standards.
• Ensure compliance with food handling, sanitation standards, and all applicable laws and regulations.
• Supervise and coordinate activities of cooks and food preparation staff.
• Lead shifts, personally preparing food items and executing requests based on specifications.
• Check the quality of raw and cooked food products to ensure standards are met.

Leadership and Team Development

• Utilize interpersonal and communication skills to lead, influence, and encourage team members.
• Foster mutual trust, respect, and cooperation among the team.
• Serve as a role model for appropriate behaviors and maintain employee productivity.
• Ensure employees understand expectations and parameters.
• Establish and maintain collaborative relationships with employees.
• Communicate performance expectations and recognize successful performance.
• Identify developmental needs of others and provide coaching, mentoring, and feedback.
• Participate in the employee performance appraisal process.

Customer Service and Operational Goals

• Ensure day-to-day operations meet customer expectations for quality and standards.
• Set a positive example for guest relations and empower employees to provide excellent service.
• Interact with guests to obtain feedback on product quality and service levels, and handle guest problems or complaints.
• Achieve and exceed performance, budget, and team goals.
• Develop specific goals and plans to prioritize and accomplish work.
• Utilize the Labor Management System for effective scheduling and tracking of employee time and attendance.

Qualifications and Experience

• A minimum of 2-5 years of experience in a culinary leadership role.
• Proven ability to manage daily kitchen operations and lead a team.
• Strong understanding of food handling, sanitation standards, and culinary techniques.
• Excellent interpersonal and communication skills.
• Ability to analyze information and evaluate results to solve problems effectively.

Work Environment

This is a full-time position based in Makkah, Saudi Arabia, with potential responsibilities extending to Jeddah. The role requires active participation in all pertinent meetings and continuous communication with supervisors, co-workers, and subordinates.