Sous Chef (Catering)📣 Job Ad

About the Role

Leylaty Group is seeking a full-time Sous Chef (Catering) to join its culinary team in Jeddah. This role involves managing daily culinary production and quality control across all kitchen sections, with a specific focus on both central unit operations and off-site catering events.

Role Purpose and Context

The Sous Chef serves as an operational frontline manager, responsible for ensuring the consistent, high-quality execution of all menu items within the central unit. Additionally, the role acts as the on-site supervisor for all outside catering events, managing kitchen staff, service flow, and logistics. This position functions as the primary management link between the Executive Chefs and the culinary brigade, ensuring that operational goals and quality standards are consistently met.

Key Responsibilities - In-Unit Production

• Assist the Executive Sous Chef in overseeing daily kitchen operations, ensuring all sections are organized, adequately staffed, and stocked for the production schedule.
• Directly supervise the preparation, cooking, and assembly of all menu items, ensuring strict adherence to standardized recipes, portion control, and the highest quality standards before food is prepared for transport.
• Manage the assignment of tasks and responsibilities to Chef de Parties and junior staff, ensuring efficient time management and labor usage across the unit.
• Assist the Executive Sous Chef with inventory management, including receiving and checking product deliveries, ensuring proper rotation (FIFO), and placing accurate daily food orders.
• Ensure all kitchen equipment is maintained and properly used, and rigorously enforce all health, safety, and sanitation standards (HACCP).

Key Responsibilities - Off-Site Catering Events

• Take primary responsibility for all culinary operations at assigned off-site catering events, serving as the on-site supervisor in the temporary kitchen.
• Oversee the meticulous setup of the event kitchen, lead the final cooking and plating processes, and ensure seamless service flow from the kitchen to the service staff.
• Coordinate the efficient loading, safe transport, and organized strike (breakdown) of food, supplies, and equipment, ensuring nothing is lost or damaged.
• Guarantee that the quality and presentation of all food served at the event meet the high expectations of the client and the brand, troubleshooting any issues that arise immediately.

Team Leadership and Administration

• Actively train and coach Chef de Parties and junior staff, helping them develop their skills and preparing them for advancement.
• Serve as a key communication link, relaying directives from the Executive Chefs to the brigade and communicating operational needs or issues up the chain of command.
• Assist the Executive Sous Chef with administrative tasks such as staff scheduling, recording food waste, and monitoring labor efficiency.

Required Competencies

• Adaptability: Exceptional ability to seamlessly transition between the structured unit environment and the dynamic, constraint-heavy nature of off-site events.
• Delegation and Organization: Strong skill set in organizing complex tasks and delegating responsibilities clearly and efficiently.
• Problem-Solving: Decisive and pragmatic approach to resolving operational or technical culinary issues quickly.
• Financial Awareness: Basic understanding of how daily decisions impact food and labor costs.