Sous Chef Junior (Saudi Only)📣 Job Ad

About the Role

St. Regis is seeking a Sous Chef-Junior (Saudi Only) to join their team in Riyadh. This is a full-time, entry-level management position focused on achieving daily kitchen objectives. The role involves assisting in leading staff while actively participating in all kitchen operations, including food production, purchasing, and maintaining kitchen sanitation standards. The Sous Chef-Junior contributes to ensuring guest and employee satisfaction while adhering to the operating budget. The position requires 2-5 years of relevant experience.

Key Responsibilities

• Maintain food handling and sanitation standards in the kitchen.
• Perform culinary duties and related kitchen area tasks during peak demand.
• Oversee the production and preparation of culinary items.
• Ensure employees maintain clean and sanitary work areas.
• Coordinate with Restaurant and Banquet departments for service and timing of events and meals.
• Comply with loss prevention policies and procedures.
• Lead shifts, prepare food items, and execute requests based on specifications.
• Prepare and cook various types of food for regular service or special functions.
• Supervise and coordinate activities of cooks and other food preparation staff.
• Check the quality of raw and cooked food products to ensure standards are met.
• Assist in determining food presentation and creating decorative food displays.

Team Support and Management

• Supervise daily shift operations.
• Ensure all employees have proper supplies, equipment, and uniforms.
• Monitor staffing levels to meet guest service, operational, and financial objectives.
• Ensure completion of assigned duties by staff.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Address employee questions and concerns.
• Communicate performance expectations in line with job descriptions.
• Conduct training when appropriate and monitor employee progress.

Operational Goals and Customer Service

• Participate in department meetings and communicate departmental goals to achieve desired results.
• Support and assist with new menus, concepts, and promotions for restaurant outlets and banquets.
• Set a positive example for guest relations and handle guest problems or complaints, seeking supervisor assistance when necessary.
• Empower employees to provide excellent customer service within established guidelines.

Additional Responsibilities

• Report malfunctions in department equipment.
• Purchase appropriate supplies and manage food and supply inventories according to budget.
• Attend and participate in all pertinent meetings.

Qualifications

• 2-5 years of experience in a culinary role.
• Eligibility for Saudi nationals only.
• Demonstrated ability to maintain food handling and sanitation standards.
• Experience in supervising kitchen staff and coordinating culinary activities.