Executive Sous Chef

About the Role

Plaza Premium Group is seeking an Executive Sous Chef to join our team in Jeddah, Makkah, Saudi Arabia. This full-time position involves leading culinary operations in the absence of the Executive Chef, ensuring consistent excellence, and implementing organizational culinary standards. The role is critical for contributing to culinary innovation and enhancing operational efficiency in terms of both cost and quality.

Key Culinary Responsibilities

• Lead food production and strategic planning, adhering to guidelines set by the Executive Chef and collaborating with Operations and Lounge Managers.
• Maintain high standards of food quality and presentation, conducting regular quality checks and taste tests.
• Define dish cooking procedures, including cooking times, methods, ingredients, presentation, and serving instructions.
• Ensure smooth production cycles and timely delivery by analyzing consumption trends and peak operational hours.
• Collaborate with the F&B Manager/Operations Manager on food promotions, festivals, menu planning, and pricing.
• Control food costs through effective recipe planning, costing, pricing, and inventory management.
• Ensure food service consistently meets or exceeds traveler expectations, contributing to a positive lounge experience.

Operational Oversight and Team Leadership

• Monitor and ensure adherence to safety, hygiene, and cleanliness standards and procedures.
• Ensure stock and raw material availability through proper planning and coordination with the procurement department.
• Conduct regular stocktaking in the kitchen and monitor stock levels for efficient management.
• Inspect all kitchen areas to ensure compliance with Food and Environmental Hygiene Department regulations.
• Report operational status daily via the CPR system.
• Lead other Sous Chefs across different units alongside the Executive Chef.
• Supervise and train team members to achieve high performance standards.
• Manage one-on-one counseling/coaching, incident investigations (*, food complaints), and staff evaluations.
• Assist in interviewing and hiring staff, conducting spot checks for grooming and knowledge of daily specials.
• Conduct daily briefings with supervisors and manage staff work schedules, duties, hours, vacation plans, and attendance.
• Monitor health and safety policies, ensuring best practices are followed for fire prevention, hazard handling, first aid, and kitchen safety/security.

Qualifications and Experience

• Degree in Hospitality and Management from a reputable hotel management college or institute.
• A minimum of 15 years of experience in the hospitality industry, with at least 5 years in a management role.

Required Skills and Attributes

• Strong leadership capabilities, with a mature, outgoing, and guest-oriented approach.
• Excellent communication skills.
• Proactive, enthusiastic, and demonstrates a strong sense of responsibility and positive thinking.
• Ability to work independently and effectively under pressure.
• Proficiency in identifying and resolving operational problems efficiently.
• Excellent command of spoken and written English. Knowledge of Arabic is desirable.

Work Environment

This is a full-time position based in Jeddah, Makkah, Saudi Arabia. The Executive Sous Chef will maintain a positive and professional approach with co-workers and guests, contributing to the company’s overall customer service satisfaction standards.