About the Role
W Hotels in Riyadh, Saudi Arabia, is seeking a dynamic Sous Chef to join its culinary team. This full-time management position is essential to kitchen operations, focusing on quality and guest satisfaction. The Sous Chef will lead kitchen staff, manage food-related functions, and uphold W Hotels' standards.
As a key member of the culinary department, the Sous Chef is accountable for the success of daily kitchen operations. This role requires culinary talent, leadership, and a commitment to improving guest and employee satisfaction, while managing the operating budget. Responsibilities include guiding and developing the team, and ensuring sanitation and food standards are met and exceeded.
Key Responsibilities
- Oversee and manage kitchen shift operations, ensuring adherence to all Food & Beverage policies, standards, and procedures.
- Estimate daily production needs weekly and communicate requirements to kitchen personnel daily.
- Assist the Executive Chef with all aspects of kitchen operations and food preparation.
- Prepare and cook a variety of foods for regular service, special guest requests, and functions.
- Develop new culinary applications, ideas, and systems, including artistic contributions.
- Contribute to determining food presentation standards and create visually appealing decorative food displays.
- Maintain high standards for purchasing, receiving, and food storage.
- Ensure consistent compliance with all food handling and sanitation standards.
- Perform duties of kitchen managers and employees as needed to ensure seamless operations.
- Recognize and uphold superior quality in products, presentations, and flavor profiles.
- Ensure compliance with all applicable laws and regulations related to food service.
- Follow proper handling procedures and maintain correct temperatures for all food products.
- Operate and maintain all department equipment, reporting malfunctions promptly.
- Regularly check the quality of raw and cooked food products to ensure they meet established standards.
- Supervise and coordinate the activities of cooks and other workers engaged in food preparation.
- Lead kitchen shifts, preparing food items and executing requests according to specifications.
- Utilize interpersonal and communication skills to lead and influence team members, advocating for sound financial and business decisions, demonstrating honesty and integrity, and leading by example.
- Foster and build mutual trust, respect, and cooperation among team members.
- Serve as a role model, demonstrating appropriate professional behaviors.
- Maintain and optimize employee productivity levels.
- Ensure employees clearly understand their expectations and operational parameters.
- Establish and maintain open, collaborative relationships with employees.
- Ensure property policies are administered fairly and consistently.
- Communicate performance expectations in accordance with job descriptions.
- Recognize successful performance and ensure desired results are achieved.
- Provide services that exceed customer expectations, contributing to guest satisfaction and retention.
- Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations.
- Set a positive example for guest relations and customer service.
- Empower employees to deliver excellent customer service.
- Interact with guests to obtain feedback on product quality and service levels.
- Effectively handle guest problems and complaints.
- Achieve and exceed culinary and operational goals, including performance, budget, and team objectives.
- Develop specific goals and plans to prioritize, organize, and accomplish work effectively.
- Utilize the Labor Management System for effective scheduling and tracking employee time and attendance.
- Train employees in safety procedures.
- Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills.
- Improve service by communicating and assisting individuals in understanding guest needs, providing guidance, feedback, and individual coaching.
- Participate in the employee performance appraisal process, providing constructive feedback.
- Bring critical issues to the attention of the department manager and Human Resources.
- Provide information to supervisors, co-workers, and subordinates via telephone, written form, email, or in person.
- Analyze information and evaluate results to choose the best solution and solve problems effectively.
- Attend and actively participate in all pertinent meetings.
Qualifications and Requirements
- High school diploma or GED required; a minimum of 4 years of experience in the culinary, food and beverage, or related professional area.
- Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required, along with 2 years of experience in the culinary, food and beverage, or related professional area.
Required Skills
- Culinary Expertise
- Food and Beverage Management
- Kitchen Operations Management
- Staff Leadership and Development
- Budget Management
- Quality Control and Assurance
- Sanitation Standards and Compliance
- Food Handling Best Practices
- Exceptional Customer Service
- Problem-Solving and Decision-Making
- Human Resource Management
Work Environment and Details
This is a full-time management position located at Area 1 Al Aqeeq Street, Financial District, Riyadh, Saudi Arabia, 13519. The role requires 2-5 years of experience. This position is not remote.
Marriott International is an equal opportunity employer committed to diversity and inclusion. W Hotels is dedicated to awakening curiosity and broadening horizons, offering genuine life experiences. Joining W Hotels also means joining the Marriott International portfolio.
