Employer Overview:
A fast-growing restaurant group in Saudi Arabia offering a premium dining experience rooted in authentic flavors and modern culinary standards. The company is committed to excellence in food quality, innovation, hygiene, and customer satisfaction across all its outlets.
Job Summary:
The Executive Sous Chef supports the Executive Chef in managing all kitchen operations, ensuring the highest standards of food quality, hygiene, consistency, and efficiency. The role is responsible for supervising food preparation, implementing quality control procedures, managing kitchen teams, and contributing to menu development while maintaining cost control and operational excellence across all food production areas.
Key Responsibilities:
- Ensure the hygienic and safe preparation of food across all kitchen and food preparation areas.
- Ensure all food items are prepared according to approved standard recipe cards, maintaining portion control and minimizing wastage.
- Monitor food stock levels to ensure sufficient quantity, freshness, and quality at all times.
- Ensure all food products received meet required quality standards and are stored, labeled, and rotated correctly (FIFO).
- Ensure food preparation equipment is used safely and correctly, and cleaned and maintained according to established schedules.
- Maintain consistency of high-quality food standards across all areas of food production.
- Support the implementation, organization, and preparation of new menu items and culinary concepts.
- Contribute creatively to the development and execution of ongoing food concepts and promotions.
- Implement and monitor quality control procedures and inspect food preparation and cooking methods in all kitchen sections.
- Conduct regular inspections of plate presentation and update standards when necessary.
- Coordinate with the Maintenance Department to plan and execute preventive maintenance programs for all kitchen equipment.
- Ensure staff meals meet quality standards and that staff dining areas are maintained in a clean and organized condition.
- Plan and execute scheduled food and beverage promotions in coordination with management.
- Assist in preparing monthly outlooks, forecasts, and operational performance reports.
- Supervise, train, and motivate kitchen staff, ensuring compliance with hygiene, safety, and performance standards.
Requirements:
- Bachelor's degree or diploma in Culinary Arts, Hotel Management, or a related field (MBA is an advantage).
- Minimum 57 years of experience in a senior kitchen role within restaurants, hotels, or large-scale F&B operations.
- Previous experience working in KSA or the GCC is highly preferred.
- Strong knowledge of food safety, hygiene standards, and HACCP compliance.
- Proven leadership and team management skills.
- Strong organizational, planning, and cost-control abilities.
- Ability to work in a fast-paced, multi-outlet environment.
- Good command of English; Arabic is an advantage.
- Willingness to relocate and work flexible hours as required by operations.
