Sous Chef📣 Job Ad

About the Sous Chef Role

W Hotels in Riyadh, Saudi Arabia, is seeking a Sous Chef to join its culinary team. This management position is essential to the daily kitchen operations, focusing on culinary standards, guest satisfaction, and team leadership. The Sous Chef will contribute to maintaining high standards of food quality, presentation, and sanitation, supporting the vibrant atmosphere characteristic of W Hotels.

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.
• 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 designing and executing appealing food presentations and decorative displays.
• Maintain standards for purchasing, receiving, and food storage.
• Ensure 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 food service laws and regulations.
• Follow proper procedures for handling and maintaining the correct temperature 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 while preparing food items and executing requests.
• Utilize interpersonal and communication skills to lead and influence team members, advocating for sound financial and business decisions with honesty and integrity.
• Foster and build mutual trust, respect, and cooperation among team members.
• Serve as a role model, 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 accordance with job descriptions.
• Recognize successful performance and ensure desired results are achieved.
• Deliver services that exceed customer expectations, contributing to guest satisfaction.
• Manage day-to-day operations, ensuring quality and standards meet customer expectations.
• Set a positive example for guest relations and customer service.
• Empower employees to provide excellent customer service.
• Interact with guests to gather 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 effectively.
• Utilize the Labor Management System for scheduling and tracking employee time and attendance.
• Train employees on safety procedures.
• Identify developmental needs of others and provide coaching and mentoring.
• Improve service by communicating and assisting individuals in understanding guest needs, providing guidance and feedback.
• Participate in the employee performance appraisal process.
• 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 solutions and resolve problems effectively.
• Attend and participate in all pertinent meetings.

Qualifications and Experience

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

Required Skills

• Culinary expertise
• Food and Beverage management
• Kitchen Operations management
• Leadership and Team Management
• Budget Management
• Knowledge of Sanitation Standards and Food Safety
• Exceptional Customer Service skills
• Problem-Solving abilities
• Strong Communication skills
• Teamwork and Collaboration
• Understanding of Human Resources principles

Work Location and Type

This is a full-time management position located at W Hotels in Riyadh, Saudi Arabia. The specific address is Area 1 Al Aqeeq Street Financial District, Riyadh, Saudi Arabia, 13519.