Sous Chef
Al Khozama InvestmentRiyadh, Riyadh Region, Saudi Arabia9 days ago
Job descriptionAssist with food cost management and control. Manage kitchen transfers, flash reports, and stock-taking activities. Ensure accurate documentation is maintained in accordance with HACCP standards, including : Temperature records Delivery logs Breakage / wastage reports Food complaint reports Communicate effectively with the kitchen team and other departments. Delegate tasks where required to ensure smooth operations. Assist in motivating, guiding, and developing the team. Report potential concerns to senior kitchen management. Support training initiatives and identify development needs. Attend training sessions as required, including first aid, hygiene, and health & safety. Ensure the kitchen environment meets impeccable cleanliness and organization standards. Comply with and enforce company food safety and health & safety policies. Ensure compliance with HACCP and food hygiene standards. Maintain full knowledge of company policies regarding HR and staff welfare. Report for duty punctually in appropriate uniform and with proper personal hygiene. Maintain a strong rapport and professional working relationship with colleagues, other departments, and suppliers. Provide courteous, attentive, and efficient service at all times. Attend and contribute to staff briefings and events. Perform reasonable tasks assigned by the Duty Manager or General Manager. Adapt to changes in restaurant operations as directed. Ensure compliance with all safety and hygiene regulations. Immediately report and assist in rectifying any real or potential hazards. Be fully familiar with all Fire, Emergency, and BOM procedures. Ensure monthly emergency procedure drills are conducted and recorded. Support prevention of theft (guest and staff) by maintaining vigilance. Ensure training is delivered safely to avoid risk of harm to employees or others. Uphold equal opportunity regulations—no discrimination is tolerated. Maintain the highest standards of personal hygiene throughout the department. Ensure compliance with : Health & Safety Food Hygiene Maintenance Emergency Procedures COSHH (Control of Substances Hazardous to Health) Weights & Measures laws Proven experience in a similar role within a high-volume or fine-dining environment. Strong culinary and food-preparation expertise. Knowledge of HACCP, food safety, and health & safety procedures. Effective communication and leadership skills. Ability to work under pressure and manage multiple priorities. Strong organizational and problem-solving skills. Ability to stand for extended periods. Ability to lift items as required for kitchen operations. Work in hot and fast-paced environments.
To support the efficient management of kitchen operations by ensuring the highest standards of food production, product quality, hygiene, and regulatory compliance. The Sous Chef assists in developing the team, controlling food costs, maintaining cleanliness, and ensuring smooth coordination between the kitchen and other departments.
Key Responsibilities
1. Culinary Operations
- Taste food daily to assess quality, consistency, and presentation.
- Monitor and maintain consistency in the quality of food preparation, production, and presentation.
- Ensure availability of required materials and ingredients through proper purchasing and quality comparison.
- Stay fully conversant with kitchen operational and service procedures.
- Provide on-the-job training and follow-up on assigned staff duties.
- Assist in ensuring all staff perform to the best of their abilities.
- Attend relevant meetings as required.
2. Cost & Stock Control
4. Cleanliness & Hygiene
General Responsibilities
Health & Safety Responsibilities
Qualifications & Skills
Physical Requirements
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Product Management
Industries
Hospitality and Food and Beverage Services
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Sous Chef • Riyadh, Riyadh Region, Saudi Arabia
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