Sous Chef – Junior
St. Regis Hotels & Resorts · Riyadh
Job description
About the role
This entry‑level management position supports daily kitchen operations at St. Regis Riyadh. The Sous Chef‑Junior assists the kitchen team in food production, purchasing, and sanitation while ensuring guest and employee satisfaction.
Key responsibilities
- Oversee production and preparation of culinary items, maintaining food handling and sanitation standards.
- Lead shifts, personally preparing food, supervising cooks, and coordinating with restaurant and banquet departments for event timing.
- Monitor inventory, purchase supplies, and ensure equipment is functional within budget constraints.
- Participate in employee performance appraisals, training, and recognition programs.
Required profile
- High school diploma or GED with 4 years culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years experience.
- Ability to supervise staff, manage supplies, and handle guest complaints professionally.
Required skills
- Culinary standards
- Customer service
- Food production
- Food handling
- Kitchen sanitation
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Published 13 hours ago
Expires 1 month from now
9 views · 0 interested
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St. Regis Hotels & Resorts
Riyadh