Sous Chef Junior

About the Role

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

Key Responsibilities

• Maintain food handling and sanitation standards in accordance with established policies.
• Oversee the production and preparation of culinary items, ensuring quality standards are met.
• Lead shifts, personally preparing food items and executing requests based on required specifications.
• Supervise and coordinate the activities of cooks and other food preparation staff.
• Work with Restaurant and Banquet departments to coordinate service and timing for events and meals.
• Assist in determining food presentation and creating decorative food displays.
• Ensure employees maintain clean and sanitary work areas.
• Comply with loss prevention policies and procedures.

Team Leadership and Support

• Supervise daily shift operations, ensuring proper staffing levels to meet guest service, operational needs, and financial objectives.
• Ensure all employees have necessary supplies, equipment, and uniforms.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Address employee questions and concerns, communicating performance expectations in line with job descriptions.
• Conduct training sessions when appropriate and monitor employee progress.

Operational Management

• Participate in department meetings, communicating departmental goals to achieve desired results.
• Support and assist with the development of new menus, concepts, and promotions for restaurant outlets and banquets.
• Report malfunctions in department equipment.
• Purchase appropriate supplies and manage food and supply inventories according to budget.

Guest Service Excellence

• Set a positive example for guest relations and strive to improve service performance.
• Handle guest problems and complaints, escalating to a supervisor when necessary.
• Empower employees to deliver excellent customer service within established guidelines.

Qualifications and Experience

• A minimum of 5-10 years of relevant experience is required for this role.
• Demonstrated ability to manage daily kitchen operations and contribute to food production and sanitation.
• Experience in supervising culinary staff and coordinating activities.