Executive Sous Chef📣 إعلان

About the Executive Sous Chef Role

Delta Hotels and Resorts is seeking an Executive Sous Chef to oversee daily kitchen operations in Makkah, with responsibilities extending to Jeddah. This full-time position requires a seasoned culinary professional with 5-10 years of experience to ensure the consistent delivery of high-quality food products and exceptional guest experiences.

Kitchen Operations Leadership

The Executive Sous Chef is accountable for the overall success of daily kitchen operations, leading the kitchen management team and providing direction for all day-to-day activities. This includes understanding all employee positions to manage staffing effectively, setting performance standards, and monitoring staff performance. The role requires strong interpersonal and communication skills to influence and encourage the team, fostering mutual trust and cooperation. Ensuring property policies are administered fairly and consistently, and reviewing staffing levels to meet guest service, operational, and financial objectives are key aspects of this leadership position.

Culinary Standards and Goal Setting

This role involves setting and maintaining high culinary standards. Responsibilities include providing direction for menu development, monitoring the quality of raw and cooked food products, and ensuring compliance with food handling and sanitation standards. The Executive Sous Chef will also be responsible for developing and implementing guidelines for purchasing and receiving, establishing performance and budget goals, and managing department controllable expenses, including food cost and supplies. Adherence to brand safety standards and proper food handling procedures are critical.

Guest Experience and Service Excellence

Ensuring exceptional customer service is a core function. The Executive Sous Chef will support service behaviors that exceed customer expectations and improve service by understanding guest needs and providing guidance to staff. This involves managing day-to-day operations to meet quality standards and customer expectations, and responding to and handling guest problems and complaints. Empowering employees through training and clear expectations is essential for delivering excellent customer service.

Human Resources and Staff Development

The position requires managing and conducting human resource activities within the kitchen. This includes identifying developmental needs of staff, coaching and mentoring employees to improve their skills, and ensuring fair and equitable treatment. Training kitchen associates on cooking fundamentals and presentation, administering performance appraisals for direct reports, and managing employee progressive discipline procedures are also key responsibilities. Collaboration with other departments, such as Banquet and Catering, on food knowledge and menu composition is expected.

Additional Responsibilities and Work Environment

Additional duties involve providing information to executive teams, managers, and subordinates through various communication channels. The role also requires analyzing information and evaluating results to solve problems effectively. This is a full-time position based in Makkah, with potential involvement in Jeddah. Delta Hotels and Resorts is committed to being an equal opportunity employer, valuing diversity and fostering an inclusive environment.