Executive Sous Chef – Riyadh

About the role

We are seeking an experienced Executive Sous Chef to lead back‑of‑house operations for a leading hospitality and catering group in Riyadh. You will work closely with the Executive Chef to deliver high‑quality food for large‑scale banquets, corporate catering and premium events.

Key responsibilities

• Oversee daily kitchen production, catering events and banquets (500+ covers).
• Support the Executive Chef in menu development, costing and seasonal planning.
• Manage scheduling, briefing and performance of a kitchen brigade of 25‑35 staff.
• Ensure strict HACCP compliance, food safety standards and hygiene audits.
• Control food costs, minimize waste and manage inventory together with procurement.
• Lead production planning for simultaneous large‑scale events.
• Maintain quality standards across all food production sections.
• Train, coach and develop junior kitchen team members.
• Act as Executive Chef in their absence.

Required profile

• Proven experience as a Sous Chef or similar senior kitchen role.
• Strong knowledge of HACCP and food safety regulations.
• Experience managing large‑scale banquets and corporate catering operations.
• Ability to lead, schedule and develop a diverse kitchen team.
• Excellent cost control and inventory management skills.

Required skills

• HACCP compliance
• Food safety standards
• Menu development and costing
• Inventory management
• Banquet production planning