Executive Sous Chef – Saudi Arabia

About the role

We are seeking an experienced and highly motivated Executive Sous Chef to support the Executive Chef in leading and managing the culinary operations. The Executive Sous Chef will play a key role in ensuring exceptional food quality, consistent culinary standards, efficient kitchen operations, and outstanding guest experiences.

Key responsibilities

• Serve as the primary operational support to the Executive Chef, assisting in overall kitchen management.
• Lead and supervise daily culinary activities to ensure smooth and efficient performance.
• Develop, test, and implement creative menus that enhance the guest dining experience.
• Prepare and submit menu costing and cost proposals to maintain profitability.
• Establish standardized recipes, portion sizes, plating, and presentation across all outlets.
• Monitor food quality, consistency, taste, and adherence to culinary standards.
• Ensure compliance with local regulations, HACCP standards, and company policies for food safety.
• Evaluate food products, recommend bulk purchasing, and select suppliers.
• Monitor inventory levels, consumption, and kitchen supplies to minimize waste and costs.
• Recruit, train, coach, and develop kitchen team members to build a high‑performing culinary team.

Required profile

• Minimum 2–5 years of experience in a senior culinary leadership role such as Executive Sous Chef or Sous Chef.
• Culinary degree, diploma, or equivalent professional experience.
• Proven experience in high‑volume hospitality, hotel, restaurant, or multi‑outlet operations.
• Strong knowledge of international cuisines, culinary techniques, menu development, and food presentation.
• Demonstrated ability to manage food costs, inventory, purchasing, and kitchen budgets.
• Strong leadership and team‑management skills with the ability to train and motivate staff.
• Excellent organizational and time‑management abilities in a fast‑paced environment.
• High attention to detail with a commitment to quality, consistency, hygiene, and food safety.
• Creative mindset with a passion for culinary innovation and food design.
• Ability to work effectively under pressure and maintain high standards during peak operations.