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 for the daily success of kitchen operations, ensuring high culinary standards and guest satisfaction. The Sous Chef will lead kitchen staff, manage food-related functions, and contribute to improving guest and employee experiences while adhering to operational budgets.

As part of the W Hotels brand, the Sous Chef will embody innovation and reinvention in luxury hospitality. This role offers an opportunity to be part of Marriott International's global team, where associates are encouraged to perform at their best and develop professionally.

Key Responsibilities

• Oversee and 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 variety of foods for regular service and special events.
• Contribute to the development of new culinary applications, ideas, and products.
• Assist in determining and executing appealing food presentation strategies, including decorative displays.
• Maintain standards for purchasing, receiving, and food storage.
• Ensure consistent 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 compliance with all applicable laws and regulations related to food service.
• Follow proper procedures for handling and temperature control of all food products.
• Operate and maintain all department equipment, reporting malfunctions promptly.
• Conduct 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 according to specifications.
• Utilize interpersonal and communication skills to lead team members, advocate for sound financial decisions, and demonstrate integrity.
• Foster 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 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 in alignment with job descriptions.
• Recognize successful performance and drive the achievement of desired results.
• Deliver services that exceed customer expectations, contributing to guest satisfaction.
• Manage day-to-day operations to ensure quality, standards, and customer expectations are met.
• Set a positive example for guest relations.
• Empower employees to provide excellent customer service.
• Interact with guests to gather feedback on product quality and service levels.
• Handle guest problems and complaints effectively.
• Achieve and exceed culinary and operational goals, including performance targets and budget objectives.
• Develop specific goals and plans to prioritize, organize, and accomplish work effectively.
• Utilize the Labor Management System for effective scheduling and tracking employee time.
• Train employees on essential safety procedures.
• Identify developmental needs of others and provide coaching to improve their knowledge or skills.
• Improve service by communicating and assisting individuals in understanding guest needs, providing guidance and feedback.
• Participate in the employee performance appraisal process, providing constructive feedback.
• Bring 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 identify the best solutions and solve problems effectively.
• Attend and actively participate in all pertinent meetings.

Qualifications and Requirements

• High school diploma or GED required.
• 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, combined 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 Management
• Staff Leadership and Development
• Budget Management
• Quality Control
• Sanitation Standards
• Food Handling Procedures
• Customer Service
• Problem-Solving
• Human Resource Management

Work Environment and Details

This is a full-time management position based in Riyadh, Saudi Arabia, located at W Hotels, Financial District, Area 1 Al Aqeeq Street, 13519. The role requires 2-5 years of experience and is not applicable for remote work.