Sous Chef

Job description

We are seeking an experienced and passionate Sous Chef to join our culinary team in Riyadh. The Sous Chef will work closely with the Executive Chef to deliver exceptional dining experiences while maintaining the highest standards of culinary excellence and operational efficiency. Assists the Executive Chef in planning, developing, and implementing daily menus that cater to diverse dietary preferences and nutritional requirements, including local and international cuisines. Supervises the preparation, cooking, and plating of dishes to ensure consistency, quality, and adherence to established recipes and culinary standards. Leads and mentors kitchen staff by providing guidance on proper cooking techniques, food handling procedures, and workplace safety protocols. Monitors and maintains strict food safety and hygiene standards in compliance with Saudi Arabian regulations and HACCP principles. Manages kitchen inventory, tracks food costs, and implements cost control measures to optimize efficiency and profitability. Collaborates with the Executive Chef to ensure smooth kitchen operations during peak service hours and manages scheduling effectively. Conducts quality control inspections on all prepared dishes before service and addresses any issues promptly. Trains kitchen personnel on new recipes, cooking methods, food safety procedures, and best practices to foster continuous improvement. Maintains clean, organized workstations and ensures proper storage of ingredients and equipment. Communicates effectively with the front‑of‑house team to gather feedback, understand customer preferences, and continuously enhance the dining experience. Demonstrates flexibility and resilience in adapting to changing menu requirements, seasonal ingredients, and special dietary accommodations.

Requirements

• Significant professional experience in culinary operations with proven expertise in upscale or fine dining establishments
• Advanced knowledge of culinary preparation techniques, cooking methods, and menu development with a focus on innovation and excellence
• Comprehensive understanding of food safety standards, hygiene protocols, and HACCP principles applicable to commercial kitchens
• Demonstrated experience supervising and leading kitchen staff in high‑volume food service environments
• Strong proficiency in inventory management, food cost analysis, and budget control to drive operational efficiency
• Excellent organizational and time management skills with the ability to multitask effectively in a dynamic, fast‑paced environment
• Outstanding communication and interpersonal skills with the ability to lead, motivate, and develop team members
• Familiarity with catering management software and modern kitchen equipment (preferred)
• Ability to work flexible schedules, including early mornings, evenings, and peak service hours
• Culinary certification or formal culinary training from a recognized institution (preferred)
• Food safety certification or willingness to obtain certification (recommended)
• Strong problem‑solving abilities and composure under pressure during high‑demand service periods
• Passion for culinary excellence, continuous learning, and staying current with culinary trends and techniques
• Physical stamina and ability to work in a demanding kitchen environment for extended periods
• Understanding of local Saudi Arabian food regulations and cultural dietary considerations.

Skills