Sous Chef

About the role

The Sous Chef will be accountable for the daily kitchen operations at The Luxury Collection in Riyadh. Reporting to the Executive Chef, the role blends hands‑on cooking with leadership of the kitchen team to deliver high‑quality food, enhance guest satisfaction, and maintain budgetary control.

Key responsibilities

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards and procedures.
• Estimate daily production needs, communicate requirements to kitchen staff, and assist the Executive Chef with overall kitchen operations.
• Prepare and cook a wide range of dishes for regular service and special events, maintaining consistency and quality.
• Develop new menu ideas, decorative food displays, and artistic presentations.
• Oversee purchasing, receiving, and food storage while ensuring adherence to food handling and sanitation standards.
• Maintain and troubleshoot kitchen equipment, reporting any malfunctions promptly.
• Conduct quality checks on raw and cooked products to guarantee standards are met.
• Ensure compliance with all applicable laws, regulations, and safety standards.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑service experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or a related field with at least 2 years of experience.
• Minimum of 24 months of relevant experience in a professional kitchen environment.
• Proven ability to lead and develop kitchen staff while maintaining high sanitation and food‑quality standards.

Required skills

• Food Preparation
• Labor Management System
• Food Handling and Sanitation Standards
• Culinary Arts
• Food Storage Standards