Sous Chef📣 Job Ad

About the Role

Catrion Group is seeking a dedicated and experienced Sous Chef to join our culinary team in Riyadh. This full-time position involves supervising and actively participating in daily food production, ensuring all dishes are prepared and cooked to agreed standards and specifications. The Sous Chef is instrumental in maintaining high standards of food safety, hygiene, and operational efficiency, while also supporting the Head Chef in budget management and resource utilization.

Key Operational Responsibilities

• Prepare and cook all food items to established standards and quantities as per contract and business demands.
• Supervise and actively engage in daily food production operations, ensuring meals meet company and client specifications.
• Maintain rigorous food safety and cleaning service standards, strictly adhering to HACCP requirements and company Standard Operating Procedures (SOPs).
• Oversee all food production areas within the unit, identifying and rectifying any service gaps promptly.
• Assist the Head Chef in managing budget requirements and ensuring efficient use of all resources, including stock management to minimize waste and achieve food cost targets.
• Ensure all required paperwork is submitted accurately and on time, and verify food item dates with the unit storekeeper.
• Report any equipment defects, maintenance requirements, accidents, incidents, injuries, or customer complaints immediately.

Team Leadership and Development

• Provide guidance and support to all catering team members working within food preparation areas.
• Conduct, monitor, and evaluate training for the catering team, including imparting essential cooking skills and methods.
• Organize and plan for continuity of work and consistent service provision.
• Monitor and maintain high levels of conduct and work performance among team members.
• Uphold Health, Safety, and Hygiene standards to a very high level, always considering client and company rules and regulations.

Equipment and Resource Management

• Ensure the correct and safe operation of all kitchen machinery, maintaining cleanliness and hygiene.
• Perform basic maintenance and preparation of equipment, reporting faults or unsuitability for purpose, and liaising with maintenance and procurement for repairs.
• Demonstrate knowledge and competency in the use of cleaning materials and chemicals, ensuring all chemicals are stored correctly by the Stewarding team.
• Train others in correct and safe methods of use and maintenance of machinery and equipment.
• Ensure correct and effective use of all consumables to optimize efficiency.

Qualifications and Experience

• A minimum of 5 to 10 years of progressive experience in a culinary role, with a significant portion in a supervisory capacity such as a Sous Chef.
• Proven ability to manage daily food production and ensure adherence to quality and safety standards.
• Strong understanding and practical application of food safety protocols, including HACCP.
• Demonstrated leadership skills with the ability to train, guide, and motivate a catering team.
• Excellent organizational, problem-solving, and communication skills.

Professional Development and Workplace Engagement

• Willingness to work in any location across KSA as assigned by the department manager.
• Commitment to attending client and company training courses as necessary, fully supporting and participating in all safety initiatives.
• Ability to identify personal and team training needs and contribute to the development of monthly training plans.
• Active participation in inspections and contributing to identifying and implementing service improvements.
• Encourage feedback from all customers and suggest improvements where possible.