Executive Sous Chef – Multi‑Property

About the role

The Multi‑Property Executive Sous Chef is a full‑time, on‑site position based in Jiddah, supporting the Executive Chef across several Delta Hotels by Marriott properties. The role focuses on maintaining consistent culinary standards, supervising food preparation, and driving guest satisfaction in all outlets.

Key responsibilities

• Oversee kitchen operations across multiple hotel properties.
• Assist the Executive Chef with menu planning and food preparation.
• Manage and schedule kitchen teams to ensure efficient service.
• Monitor inventory, purchasing, and food cost controls.
• Enforce food safety, sanitation, and HACCP standards.
• Collaborate with restaurant, banquet, and front‑of‑house teams for events.
• Train, mentor, and develop culinary staff.
• Implement best practices and continuous improvement initiatives.

Required profile

• Proven culinary leadership experience in multi‑property or high‑volume hotel environments.
• Strong menu planning, food preparation, and presentation skills.
• In‑depth knowledge of food safety, sanitation, and HACCP compliance.
• Experience in cost control, purchasing, and inventory management.
• Ability to train and develop staff, fostering an inclusive team culture.
• Effective communication and collaboration with front‑of‑house and management teams.
• Relevant culinary education or professional chef qualification.
• Flexibility to work weekends and holidays; proficiency in English, Arabic a plus.

Required skills

• Purchasing
• Menu Planning
• Sanitation
• Food Preparation
• Food Safety
• Cost Control
• Inventory Management
• HACCP standards