Sous Chef📣 Job Ad

About the Role

W Hotels in Riyadh, Saudi Arabia, is seeking a Sous Chef to join its culinary team. This full-time management position is essential to the daily operations of the kitchen, focusing on delivering high-quality culinary experiences and maintaining a productive work environment. The Sous Chef will be responsible for upholding food quality standards, ensuring guest satisfaction, and optimizing operational efficiency.

As a key member of the culinary department, the Sous Chef will oversee kitchen operations, lead and develop kitchen staff, and ensure all food-related functions meet W Hotels' quality and safety standards. This role requires a hands-on approach, blending culinary expertise with strong leadership and management capabilities to drive continuous improvement in guest and employee satisfaction.

Key Responsibilities

• Manage daily kitchen shift operations, ensuring adherence to all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs weekly and communicate these requirements to kitchen personnel daily.
• Support 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 systems, including artistic contributions.
• Establish food presentation standards 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.
• Uphold superior quality in products, presentations, and flavor profiles.
• Ensure full compliance with all applicable laws and regulations related to food service.
• Follow proper handling procedures and maintain correct temperatures for all food products.
• Operate and maintain all department equipment, reporting any malfunctions promptly.
• Conduct regular checks on the quality of raw and cooked food products to ensure standards are met.
• Supervise and coordinate the activities of cooks and other kitchen staff engaged in food preparation.
• Lead kitchen shifts while personally preparing food items and executing requests according to specifications.
• Utilize strong interpersonal and communication skills to lead, influence, and encourage team members, advocating for sound financial and business decisions, demonstrating honesty and integrity, and leading by example.
• Foster and build mutual trust, respect, and cooperation among team members.
• Serve as a role model by demonstrating appropriate professional behaviors.
• Maintain and optimize employee productivity levels.
• Ensure employees clearly understand their expectations and operational parameters.
• Establish and maintain open, collaborative relationships with employees and encourage them to do the same within the team.
• 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 customer expectations to ensure satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations daily.
• 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, budget objectives, and team achievements.
• Develop specific goals and plans to prioritize, organize, and accomplish work effectively.
• Utilize the Labor Management System for effective scheduling based on business demands and for tracking employee time and attendance.
• Train employees on safety procedures.
• Identify the developmental needs of others and provide coaching, mentoring, or assistance to improve their knowledge or skills.
• Improve service by communicating and assisting individuals in understanding guest needs, providing guidance, feedback, and individual coaching as needed.
• Participate in the employee performance appraisal process, providing constructive feedback.
• Bring any issues to the attention of the department manager and Human Resources as necessary.
• Provide information to supervisors, co-workers, and subordinates via telephone, written form, email, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems effectively.
• 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 a 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 a related professional area.

Required Skills

• Culinary expertise
• Food and Beverage management
• Kitchen Operations
• Leadership and Staff Management
• Budget Management
• Sanitation Standards
• Food Safety practices
• Exceptional Customer Service
• Problem-Solving abilities
• Strong Communication skills

Work Context

This is a full-time management position located in Riyadh, Saudi Arabia. W Hotels is committed to being an equal opportunity employer, valuing diversity and providing access to opportunity for all associates.