Sous Chef📣 إعلان

About the Role

Saudi Airlines Catering Company is seeking a dedicated and experienced Sous Chef to join our team in Riyadh. This full-time role is central to overseeing the production of high-quality meals for Airline Catering, Company Restaurants, outside party services, and staff services. The Sous Chef ensures all culinary output consistently meets Saudia Catering Standards and specific customer requirements, maintaining exceptional quality and presentation.

Key Responsibilities

• Supervise and prepare hot food products, ensuring adherence to customer demands for presentation, suggestions, and developments.
• Collaborate closely with Pre-Preparation, Cold Kitchen, Bakery, and other relevant departments.
• Supervise and actively participate in daily production activities, taking full responsibility for own shift operations.
• Oversee production to ensure all cooked products meet the highest standards, strictly following yields, recipes, and specifications.
• Conduct and document full shift checks as per Head Chef's guidelines.
• Ensure all food production is completed within operational policy deadlines and time-limits.
• Formulate production lists and daily flight orders for all customers.
• Assist the Head Chef in daily production planning, including ordering raw materials and preparing production lists for SAUDIA & Foreign Airlines.
• Monitor telex and *** to track changes in traffic and formulate daily productivity reports.
• Ensure correct packing procedures are followed at all times.

Operational Excellence and Compliance

• Maintain a cost-efficient operation by optimizing manpower, equipment, and facilities within budget.
• Control wastage, breakages, and pilferage within the section and recommend control procedures.
• Undertake and document daily *** checks, vigilant checks on expiring products, date marking, and temperature records.
• Implement proper hygiene and quality control measures to ensure safe food delivery and a safe working environment.
• Review existing procedures and recommend improvements and work methods to increase productivity and efficiency.
• Adhere to Cybersecurity policies and procedures, dealing with data and information according to their classification level.
• Comply with Cybersecurity requirements related to user devices, Internet, software, systems, and Email.

Team Leadership and Development

• Control staff, staff performance, and overtime through effective planning of personnel, rosters, and vacation plans.
• Ensure all staff adhere to personal hygiene standards and attend required hygiene courses.
• Ensure all staff fully understand and strictly follow the Company's hygiene, quality, and temperature control standards.
• Maintain high staff morale and motivation, monitoring punctuality, absenteeism, and personal appearance.
• Maintain discipline and recommend disciplinary actions when necessary.
• Assist in staff duty rosters and training, ensuring effective Saudization Training.
• Maintain open communication across all staff levels.

Required Qualifications and Experience

• Diploma in Culinary, Hospitality, or Professional Cookery.
• Minimum of 5 to 8 years of experience in a similar role.
• Credentials in health and safety training, such as HACCP.

Essential Skills and Knowledge

• Excellent proficiency in various cooking methods, ingredients, equipment, tools, and processes.
• Ability to multitask, demonstrate attention to detail, and work efficiently under pressure.
• Excellent time management, communication, and interpersonal skills.
• Good understanding of useful computer programs, including MS Office (Word, Excel, PowerPoint, Outlook).
• Proven ability to plan, organize, and execute based on requirements.
• Knowledge in forecasting and ordering of raw materials.
• Ability to prepare layouts and suggestions for organization and equipment for new budgets.
• Demonstrated ability to ensure a cost-efficient operation with optimum utilization of manpower, equipment, and facilities within budget.