Sous Chef – Junior (Saudi Only)

About the role

This entry‑level management position supports the daily operations of a high‑end hotel kitchen in Riyadh. The Junior Sous Chef assists the kitchen team in food production, purchasing, and sanitation while helping to maintain guest and employee satisfaction.

Key responsibilities

• Maintain food handling and sanitation standards throughout the kitchen.
• Oversee production and preparation of culinary items, especially during peak periods.
• Coordinate with restaurant and banquet departments to ensure timely service for events.
• Lead shifts, personally preparing dishes and supervising cooks and kitchen workers.
• Check raw and cooked food quality, ensuring presentation meets brand standards.
• Supervise daily shift operations, ensuring staff have necessary supplies, equipment, and uniforms.
• Participate in loss‑prevention policies and continuous service improvement.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑and‑beverage experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or a related field with 2 years of experience.
• Ability to work full‑time in a fast‑paced kitchen environment.

Required skills

• Food Production
• Purchasing
• Sanitation standards
• Food handling
• Kitchen sanitation