Sous Chef📣 Job Ad

About the Role

W Hotels in Riyadh, Saudi Arabia, is seeking a dynamic Sous Chef to join its culinary team. This full-time management position is essential to the daily success of kitchen operations, requiring a hands-on approach to culinary execution while leading and developing kitchen staff. The Sous Chef will ensure the consistent delivery of high-quality food products, maintain sanitation standards, and contribute to guest and employee satisfaction, all while managing within the operating budget. This role is based in the Financial District of Riyadh and offers an opportunity to be part of a globally recognized hospitality brand.

Key Responsibilities

• Oversee and manage daily kitchen shift operations, ensuring adherence to all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs and communicate requirements to kitchen personnel.
• Assist the Executive Chef in all aspects of kitchen operations and food preparation.
• Prepare and cook a wide variety of foods for regular service and special events.
• Contribute to the development of new culinary applications, ideas, and concepts, including artistic presentations.
• Collaborate on dish presentation and create visually appealing decorative food displays.
• Maintain high standards for purchasing, receiving, and food storage.
• Ensure strict compliance with all food handling and sanitation standards.
• Perform duties of kitchen managers and employees as needed to ensure seamless operations.
• Identify and recognize superior quality products, presentations, and flavors.
• Ensure compliance with all applicable laws and regulations related to food service.
• Follow proper handling procedures and maintain correct food product temperatures.
• Operate and maintain all department equipment, reporting malfunctions promptly.
• Conduct regular checks on the quality of raw and cooked food products.
• Supervise and coordinate the activities of cooks and other kitchen staff.
• Lead kitchen shifts, preparing food items and executing requests to meet specifications.
• Utilize interpersonal and communication skills to lead team members, advocate for sound financial and business decisions, and demonstrate integrity.
• Foster and build mutual trust, respect, and cooperation among team members.
• Serve as a role model, demonstrating appropriate professional behaviors.
• Maintain and optimize the productivity levels of kitchen employees.
• Ensure employees clearly understand their expectations and operational parameters.
• Establish and maintain open, collaborative relationships with employees.
• Ensure property policies are administered fairly and consistently.
• Communicate performance expectations clearly in accordance with job descriptions.
• Recognize successful performance and ensure desired results are achieved.
• Provide services that exceed guest expectations to ensure satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations.
• Set a positive example for guest relations.
• Empower employees to deliver excellent customer service.
• Interact with guests to obtain feedback on product quality and service levels.
• Effectively handle guest problems and complaints.
• Achieve and exceed culinary and operational goals, including performance targets and budget objectives.
• Develop specific goals and plans to prioritize, organize, and accomplish work tasks.
• Utilize the Labor Management System for effective scheduling and tracking employee time and attendance.
• Train employees on safety procedures.
• Identify the developmental needs of others and provide coaching, mentoring, and support.
• Enhance service by communicating and assisting individuals in understanding guest needs, providing guidance and coaching.
• Participate in the employee performance appraisal process, providing constructive feedback.
• Bring any pertinent issues to the attention of the department manager and Human Resources as necessary.
• Provide information to supervisors, co-workers, and subordinates through various communication channels.
• Analyze information and evaluate results to choose the best solution and effectively solve problems.
• Attend and actively participate in all pertinent meetings.

Qualifications and Requirements

• High school diploma or GED required, with a minimum of 4 years of experience in the culinary, food and beverage, or related professional area.
• Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required, along with 2 years of experience in the culinary, food and beverage, or related professional area.

Required Skills

• Food and Beverage Management
• Culinary Expertise
• Kitchen Operations Management
• Food Preparation Techniques
• Sanitation Standards
• Food Handling Practices
• Leadership and Team Motivation
• Teamwork and Collaboration
• Exceptional Customer Service
• Problem-Solving
• Human Resource Management

Work Environment and Details

This is a full-time management position located in the Financial District of Riyadh, Saudi Arabia. The role requires a hands-on approach within a dynamic kitchen environment. The job number for this position is 26071698, and it falls under the Job Category: Food and Beverage & Culinary.