Sous Chef Junior (Saudi Only)📣 إعلان

About the Role

St. Regis Hotels & Resorts is seeking a Sous Chef Junior to join their team in Riyadh. This full-time position is an entry-level management role focused on achieving daily kitchen objectives. The Sous Chef Junior will assist in leading kitchen staff while actively participating in all aspects of kitchen operations, including food production, purchasing, and maintaining sanitation standards.

Key Responsibilities

• Maintain food handling and sanitation standards in accordance with established guidelines.
• Oversee the production and preparation of culinary items, ensuring quality and consistency.
• Lead shifts, personally preparing food items and executing requests based on required 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 and ensure completion of assigned duties.
• 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

• Contribute to ensuring guest and employee satisfaction while adhering to the operating budget.
• Participate in department meetings and communicate departmental goals.
• Support and assist with the development of new menus, concepts, and promotions for restaurant outlets and banquets.
• Purchase appropriate supplies and manage food and supply inventories according to budget.
• Report malfunctions in department equipment.

Customer Service

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

Qualifications and Experience

Candidates should possess 2-5 years of relevant experience in a culinary environment. The role requires strong organizational skills and the ability to manage daily kitchen operations effectively.