Sous Chef📣 Job Ad

About the Role

Hilton is seeking a Sous Chef – Garde Manger to lead the daily operations of the Cold Kitchen in Jeddah, Makkah, Saudi Arabia. This full-time role is central to ensuring all cold food items are prepared to the highest standards of quality, presentation, and operational procedures set by Hilton. The Sous Chef will play a critical role in supervising the culinary team and maintaining excellence across various dining services.

Key Responsibilities

• Supervise the daily operations of the Cold Kitchen (Garde Manger).
• Oversee the preparation and production of a wide range of cold food items, including salads, cold appetizers, canapés, sandwiches, terrines, pâtés, dressings, and cold sauces.
• Ensure consistent quality, freshness, taste, and presentation for all cold dishes across restaurants, buffets, banquets, and special events.
• Assist in developing seasonal menus and innovative cold dishes, aligning with luxury hotel standards.
• Support banquet, VIP functions, and special events as required.

Operational Oversight and Standards

• Plan daily production schedules based on occupancy levels, restaurant requirements, banquets, and events.
• Ensure strict compliance with Hilton culinary standards, approved recipes, and presentation guidelines.
• Maintain rigorous HACCP standards and food safety procedures at all times.
• Monitor product storage, labeling, expiration dates, and implement FIFO (First-In, First-Out) stock rotation.
• Control food costs through effective portioning, waste reduction strategies, and inventory management.
• Coordinate with Purchasing and Receiving departments to ensure the availability and quality of products.
• Monitor kitchen equipment performance and promptly report any maintenance issues.
• Maintain a clean, organized, and safe working environment within the Cold Kitchen.

Team Leadership and Development

• Supervise and provide ongoing training to Chef de Parties, Commis Chefs, and Kitchen Assistants.
• Conduct daily team briefings and effectively allocate work assignments to ensure smooth operations.
• Evaluate staff performance, provide constructive coaching, and facilitate continuous training opportunities.
• Perform any additional duties assigned by the Executive Chef to support overall kitchen operations.

Qualifications and Experience

The ideal candidate will possess 5-10 years of culinary experience, with a significant focus on Garde Manger operations within a reputable hotel or similar high-volume culinary environment. A proven track record in supervising kitchen teams and maintaining stringent food safety and quality standards is essential.

Work Environment

This full-time position is based in Jeddah, Makkah, Saudi Arabia, offering an opportunity to contribute to the culinary excellence of Hilton. The role operates within a dynamic and fast-paced luxury hotel kitchen environment, requiring dedication and adaptability.