Sous Chef – Airline & Restaurant Catering

About the role

The Sous Chef will lead food production for airline catering, company restaurants and event services in Riyadh. Reporting to the Head Chef, you will ensure that every meal meets Saudia Catering standards and client specifications while maintaining high quality and safety.

Key responsibilities

• Oversee hot‑food production, coordinate with Pre‑Preparation, Cold Kitchen and Bakery teams.
• Conduct full‑shift quality checks and document compliance with hygiene, temperature and safety standards.
• Prepare daily production lists, flight orders and adjust plans according to traffic changes.
• Manage packing procedures, stocktaking, waste control and month‑end inventory.
• Plan staff rosters, vacations and training to optimise performance and control costs.
• Enforce HACCP and other health‑safety protocols, ensuring all staff complete required courses.
• Monitor product expiry dates, recommend alternative raw materials and drive procedural improvements.

Required profile

• Proven experience in high‑volume catering or restaurant kitchens.
• Strong leadership with the ability to motivate staff and maintain morale.
• Excellent time‑management and multitasking skills under pressure.
• Commitment to hygiene, quality control and Saudi‑specific catering standards.

Required skills

• HACCP certification and food‑safety expertise.
• Inventory management and raw‑material forecasting.
• Menu planning and production scheduling.

What we offer

• Full‑time permanent position in a leading catering group.
• Opportunities for professional development and Saudization training.
• Dynamic, multicultural work environment.