Sous Chef

Overview

About Silver Sands Beach

Positioned on the edge of the Red Sea, Silver Sands Beach stands as a pinnacle of sophisticated living in Jeddah, Kingdom of Saudi Arabia. This premier community is a seamless blend of tranquil coastal ambience and convenient city access, offering an unparalleled lifestyle for discerning individuals and families.

For over six decades, Silver Sands Beach has transitioned from a beloved family retreat into a symbol of community cohesion and respect for nature. Our ambition goes beyond providing beautiful homes; we aim to cultivate a vibrant, interconnected community that cherishes a deep sense of togetherness. Positioned near a natural lagoon, with perfect conditions for water sports, Silver Sands is for families and enthusiasts, promising lasting memories amidst its splendour.

Job Description

Supervise daily kitchen operations to ensure consistent food quality and presentation.

Assist in planning and developing menus, including special and seasonal offerings.

Monitor food preparation and portion sizes to maintain cost control and minimize waste.

Ensure that all dishes are prepared according to recipes and quality standards.

Lead, train, and motivate kitchen staff to meet service and productivity targets.

Maintain excellent hygiene, health, and safety standards in the kitchen at all times.

Collaborate with the Executive Chef on ordering, stock control, and inventory management.

Ensure compliance with food hygiene regulations and internal policies.

Support in managing kitchen scheduling, staff rosters, and performance appraisals.

Address and resolve any operational or personnel issues that arise during shifts.

Act as the kitchen leader in the absence of the Executive Chef.

Desired Skill & Expertise

• Diploma or Certificate in Culinary Arts or related field preferred.

Minimum 3–5 years of culinary experience, with at least 1–2 years in a supervisory or Sous Chef role in a high-end resort, beach club, or luxury hospitality environment.

Strong knowledge of international cuisine, modern cooking techniques, and presentation styles.

Proven leadership and people management skills.

Excellent communication and organizational abilities.

Committed to high standards of food hygiene and kitchen safety.

Flexible to work weekends, holidays, and extended hours as required.

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