Sous Chef Junior

About the Role

St. Regis Hotels & Resorts is seeking a Sous Chef Junior for a full-time position in Riyadh. This entry-level management role focuses on achieving daily kitchen objectives, assisting in staff leadership, and contributing to all kitchen operations including food production, purchasing, and sanitation. The position is integral to ensuring guest and employee satisfaction while adhering to the operating budget.

Key Responsibilities

• Maintain food handling and sanitation standards, performing culinary duties during high-demand periods.
• Oversee the production and preparation of culinary items, ensuring work areas are clean and sanitary.
• Coordinate with Restaurant and Banquet departments to manage service and timing of events and meals.
• Lead shifts, personally preparing food items and executing requests based on specifications.
• Supervise and coordinate the 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 Leadership and Support

• Supervise daily shift operations, ensuring employees have proper supplies, equipment, and uniforms.
• Monitor staffing levels to meet guest service, operational needs, and financial objectives.
• Participate in the employee performance appraisal process and address employee questions and concerns.
• Communicate performance expectations and conduct training as appropriate.

Operational Goals and Customer Service

• Participate in department meetings, communicating 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, escalating as necessary.
• Empower employees to deliver 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 and Experience

Candidates should possess 2-5 years of relevant experience in a culinary role. The ability to maintain culinary standards, supervise staff, and manage kitchen operations effectively is essential for this position.