Sous Chef – Employee Restaurant

About the role

We are looking for a motivated Sous Chef to support the Chef de Cuisine in running the Employee Restaurant at Grand Hyatt Al Khobar. The position ensures the delivery of nutritious, high‑quality meals while maintaining cost‑effectiveness and a safe kitchen environment.

Key responsibilities

• Assist in planning and organizing daily food production for the employee dining outlet.
• Supervise and coach kitchen staff to ensure consistent food quality and timely service.
• Monitor and enforce hygiene and safety standards in accordance with company policies.
• Control food costs through inventory management, waste reduction, and portion control.
• Maintain accurate records of production, stock levels, and cost reports.

Required profile

• Experience in a hotel or large‑scale restaurant kitchen, preferably in a supervisory role.
• Strong understanding of food safety regulations and cost‑control practices.
• Ability to work efficiently in a fast‑paced environment and lead a team.

Required skills

• Cost Control
• Food Production
• Food Quality Consistency
• Timely Service
• Hygiene and Safety Standards

What we offer

• Opportunity to develop culinary leadership within a prestigious international hotel brand.
• Dynamic work environment with a focus on professional growth.