Sous Chef📣 Job Ad

About The Red Palace and Boutique Group

Boutique Group is seeking a Sous Chef for The Red Palace, a distinguished ultra-luxury boutique hotel in Riyadh. Originally constructed in 1943, The Red Palace stands as a historic landmark in Saudi Arabia, now meticulously transformed to blend timeless elegance with contemporary sophistication. This full-time role contributes to delivering unparalleled culinary experiences within a property that honors the Kingdom’s heritage.

Role Overview

The Sous Chef assists the Chef de Cuisine in establishing and maintaining the highest standards of product quality and ensuring profitable kitchen operations in accordance with the established budget. This position involves supervising the culinary team and administering the entire kitchen operation to ensure adherence to correct procedures in daily food preparation.

Operational Responsibilities

• Ensure the kitchen operates with proper efficiency and profitability.
• Manage the ordering, receiving, and quality of all food used in the particular outlet.
• Ensure recipes and costing are established and regularly updated.
• Assist the Chef de Cuisine with menu preparation and seasonal food concept changes.
• Plan and attend pre-meal briefing sessions.
• Inspect food stores and implement proper storage practices to avoid wastage.
• Monitor the quality of food and strive for high productivity.
• Identify new products that may improve food quality or lower food costs.
• Develop attractive menus and create standard recipe cards with pictures according to the Executive Chef’s policy.
• Ensure compliance with food safety and sanitation standards, local health regulations, and industry best practices.
• Establish and enforce standard operating procedures for food handling, storage, and preparation.
• Conduct regular inspections and audits to maintain the highest level of food quality, hygiene, and safety.
• Insist on personal hygiene, including cleanliness, proper grooming, and adherence to uniform standards.

Team Leadership and Development

• Supervise the work of cooks fairly and consistently.
• Provide leadership and guidance to the team, fostering a positive and productive work environment.
• Create training plans for associates and ensure new associates are oriented, inducted, and trained in equipment use.
• Monitor staff training and promote multiskilling of staff.
• Monitor guest/client services and operations requirements to identify shortfalls in service due to manpower levels.
• Assist the Chef de Cuisine in liaising with Human Resources by making written recommendations regarding staffing levels.
• Monitor associate shift changes, sick leave, and recreational leave to ensure adequate coverage.
• Help identify key personnel for further development and provide structured career pathing.
• Give recommendations for promotions within the department.
• Implement opportunities for quality team building and encourage creativity and initiative.
• Communicate corporate initiatives to all team members.
• Attend regular meetings conducted by the Executive Chef to involve associates in aspects of decision-making.

Professional Attributes and Brand Alignment

• Demonstrate working knowledge of all tasks within your area of responsibility.
• Exhibit a passion for growth and development, approaching tasks with courage and self-confidence.
• Trust and show confidence in others, delegating effectively.
• Remain professional and constructive in extraordinary situations, demonstrating good self- and time management.
• Understand the importance of individuality and take pride in anticipating guest needs through warm, genuine, and intuitive service.
• Ensure quality is never compromised and be generous in spirit with guests and colleagues alike.
• Embrace and practice the company’s legacy values and competencies in all team and stakeholder interactions, acting as a role model.

Application Information

This full-time Sous Chef position is based in Riyadh. Qualified candidates are encouraged to apply.