Sous Chef📣 Job Ad

About the Role

Elaf Group is seeking a dedicated and experienced Sous Chef to join our team in Makkah, Saudi Arabia. This full-time role is central to overseeing all kitchen operations, including supervising employees, managing facilities, and controlling costs. The Sous Chef plays a critical part in maximizing the overall Food & Beverage departmental profit while ensuring the consistent production, preparation, and presentation of all food items to the highest quality standards.

Core Responsibilities

The Sous Chef will supervise the day-to-day functioning of the Kitchen section, ensuring that all work processes are implemented as designed and comply with established policies, processes, and procedures. This includes contributing to the overall profitability of the Food & Beverage department and maintaining exceptional food quality at all times.

Financial Oversight and Cost Control

• Prepare and recommend the Kitchen section budget.
• Monitor the section's financial performance against budget to identify and promptly rectify financial and operational issues.
• Ensure that all menus are consistently updated and calculated correctly to maximize profit margins.
• Control food waste, ensure food storage adheres to established standards, and optimize ingredient usage to minimize food costs.

Operational Standards and Quality Assurance

• Supervise, control, and check the overall kitchen operation to ensure adherence to established standards.
• Verify a la carte mise en place, function sheets, buffet setups, Theme Nights, and outside catering arrangements to ensure timely readiness and compliance with standards.
• Control, check, and supervise the receiving area for all kitchen supplies.
• Ensure a high level of cleanliness and maintain a hygienic and organized kitchen environment suitable for food preparation.
• Ensure kitchen equipment is used correctly, kept in clean condition, and report any defects promptly.
• Identify opportunities for continuous improvement of systems, processes, and practices, considering international best practices, business process enhancement, cost reduction, and productivity improvement.
• Supervise the preparation of timely and accurate reports to meet company and department requirements, policies, and standards.
• Ensure compliance with all relevant safety, quality, and environmental management policies, procedures, and controls across the section to guarantee employee safety, legislative compliance, and a responsible environmental attitude.
• Ensure that no food is distributed without proper documentation or to unauthorized persons, and report any irregularities immediately to the Executive Chef or Executive Sous Chef.

Team Leadership and Collaboration

• Control the functions of employees to ensure maximum productivity during their duty.
• Ensure that every kitchen employee adheres to personal grooming and hygiene regulations, and wears a complete uniform according to the kitchen dress code standard.
• Participate in kitchen training and other hotel-related training programs, and ensure that kitchen staff participate in any organized training.
• Assist the Executive Chef in menu writing, costing, and staff administration as required.
• Hold daily meetings with the Outlet Manager to ensure VIPs are identified and any special arrangements are properly communicated.
• Work with the Purchasing Manager in determining food stock requirements.

Qualifications and Experience

• A minimum of 5 to 10 years of relevant experience in a kitchen leadership role.