Sous Chef

Job Summary

The Sous Chef supports the Executive Chef in overseeing the daily operations of the kitchen ensuring the consistent preparation and presentation of exceptional cuisine in line with the luxury standards of Chedi Hegra. This role supervises culinary colleagues maintains the highest standards of food quality hygiene and operational efficiency and contributes to menu development cost control and team development. The Sous Chef serves as a leader within the kitchen fostering a culture of excellence creativity and continuous improvement.

Location: Conrad Riyadh Laysen Valley Riyadh.

Key Responsibilities

• Assist the Executive Chef in planning organizing and supervising the daily operations of the kitchen.

• Lead and supervise kitchen colleagues ensuring efficient workflow and adherence to culinary standards.

• Prepare cook and oversee the presentation of high-quality dishes in accordance with recipes portion standards and brand expectations.

• Ensure consistency in food quality taste presentation and service across all meal periods.

• Monitor mise en place food production and service to ensure smooth kitchen operations.

• Train mentor and develop Commis Chefs Demi Chefs de Partie and Chef de Partie colleagues.

• Assist in menu planning recipe development seasonal offerings and special event menus.

• Monitor food costs portion control inventory levels and waste reduction initiatives.

• Ensure compliance with HACCP food safety sanitation and occupational health & safety regulations.

• Inspect food deliveries for quality and ensure proper storage stock rotation (FIFO) and inventory management.

• Coordinate with Stewarding Purchasing and Food & Beverage teams to ensure operational efficiency.

• Respond promptly to guest dietary requirements allergies and special requests.

• Assist in scheduling kitchen colleagues and managing staffing levels during peak operations.

• Maintain kitchen equipment and report maintenance requirements promptly.

• Perform the duties of the Executive Chef during their absence as assigned.

• Participate in departmental meetings training programs and continuous improvement initiatives.

Qualifications & Requirements

• Diploma or Bachelors degree in Culinary Arts Professional Cookery Hospitality Management or a related field.

• Minimum of 46 years of progressive culinary experience including at least 2 years as a Sous Chef or Senior Chef de Partie in a luxury hotel resort or fine dining restaurant.

• Strong knowledge of international cuisine food preparation techniques and modern culinary trends.

• Thorough understanding of HACCP food safety regulations and kitchen sanitation standards.

• Experience in menu planning cost control inventory management and kitchen administration.

• Proven leadership coaching and team management skills.

• Ability to perform effectively in a high-volume fast-paced luxury hospitality environment.

• Excellent organizational communication and problem-solving skills.

• Good command of English; Arabic language skills are an advantage.

• Flexibility to work shifts weekends evenings and public holidays

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