Sous Chef Junior

About the Role

Sheraton Hotels & Resorts is seeking a Sous Chef Junior to join their team in Medina, Al Madinah, Saudi Arabia. This is a full-time, entry-level management position focused on achieving daily kitchen objectives. The role involves assisting in leading kitchen staff and personally contributing to all areas of kitchen operations, including food production, purchasing, and sanitation. The Sous Chef Junior plays a key part in ensuring guest and employee satisfaction while adhering to the operating budget.

Key Responsibilities

• Maintain food handling and sanitation standards within the kitchen.
• Oversee the production and preparation of culinary items, ensuring quality standards are met.
• Lead shifts, personally preparing food items and executing requests according to specifications.
• Supervise and coordinate the activities of cooks and other food preparation staff.
• Check the quality of raw and cooked food products to ensure compliance with standards.
• Assist in determining food presentation and creating decorative food displays.
• Coordinate with Restaurant and Banquet departments to ensure timely service for events and meals.
• Ensure employees maintain clean and sanitary work areas.
• Communicate areas needing attention to staff and follow up to ensure completion.

Team Leadership and Support

• Supervise daily shift operations, ensuring proper staffing levels to meet guest service, operational, and financial objectives.
• Ensure all employees have the necessary supplies, equipment, and uniforms.
• Participate in the employee performance appraisal process and provide feedback.
• Address employee questions and concerns professionally.
• Communicate performance expectations in line with job descriptions.
• Conduct training sessions as appropriate to enhance team skills.

Operational Management

• Participate in department meetings and communicate departmental goals consistently.
• 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 promptly.
• Comply with loss prevention policies and procedures.

Guest Service Excellence

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

Qualifications and Experience

• A minimum of 5-10 years of relevant experience is required for this role.
• Demonstrated ability to maintain food handling and sanitation standards.
• Experience in supervising kitchen staff and coordinating food preparation activities.
• Strong understanding of culinary standards and quality control.