Jr. Sous Chef

About the Role

Catrion Group is seeking a Jr. Sous Chef to join its team in Riyadh. This permanent position requires an individual with 2-5 years of experience in a culinary role, focusing on healthcare operations. The Jr. Sous Chef will be responsible for ensuring high standards in food preparation and production, maintaining quality and consistency across all meals.

Key Responsibilities

• Prepare and cook all food items to agreed standards and quantities as per healthcare contract specifications.
• Ensure meal production aligns with company standards, client specifications, and healthcare project requirements, serving meals at correct temperatures, quality, and portion sizes.
• Collaborate closely with all kitchen sections and related departments to ensure smooth daily operations.
• Supervise kitchen staff performance, provide assistance as needed, and participate in daily production.
• Oversee production based on business requirements to control food waste effectively.
• Assist in completing daily, weekly, and monthly HACCP records and other necessary documentation.
• Ensure harmonious teamwork among kitchen staff for timely production.
• Suggest alternative raw materials when primary ingredients are unavailable and inform relevant sections for action.
• Ensure correct packing and dispensing procedures are followed for meal delivery.
• Verify that all food items used meet agreed purchase specifications and report any poor-quality items.
• Maintain personal and staff working hygiene standards in compliance with company and statutory requirements.
• Ensure working areas are consistently kept clean.
• Assess manpower requirements based on operational demands and workload.
• Assist in evaluating junior staff, identifying skill gaps, contributing to improvement plans, and supporting grievance or disciplinary procedures.
• Aid in planning stores and deliveries according to business needs.
• Report incidents such as fire, loss, damage, unfit food, irregularities, and food complaints, taking appropriate action.
• Manage and rotate stock to ensure food safety, minimize wastage, and achieve contract food costs.
• Assist the Sous Chef/Chef De Cuisine in adhering to catering budgeting requirements and ensuring efficient resource utilization.
• Report any equipment defects or maintenance needs that could hinder service delivery.
• Liaise with dieticians for food ordering and with the logistics team for delivery coordination.
• Attend client and company training courses as required, fully supporting and participating in safety initiatives.
• Attend daily meetings, briefings, and trainings as necessary.
• Perform additional duties and tasks as requested, within competency, to support client service.

Qualifications and Experience

• A minimum of 2-5 years of relevant experience in a culinary role, preferably within healthcare operations.
• Demonstrated ability to prepare and cook food to high standards.
• Experience in supervising kitchen staff and managing daily production.
• Familiarity with HACCP records and food safety procedures.
• Strong understanding of hygiene standards and statutory requirements.

Work Environment and Expectations

This role is based in Riyadh and is a permanent position. The successful candidate must be willing to work in various locations across KSA as assigned by the department manager, depending on operational demands. The role requires a proactive approach to maintaining high standards in food quality, safety, and operational efficiency.