Sous Chef📣 Job Ad
in W Hotels
about 7 hours ago
about 7 hours agoShare
 | Contract Type | Full-time |
 | Workplace type | On-site |
 | Location | Riyadh |
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.
Requirements
- Requires 2-5 Years experience
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