Job Opportunities in Saudi Arabia
October 13, 2024
Vivid Jeddah Hotel, a Member of Radisson Individuals- Kitchen
جدة
FULL TIME
Executive Sous Chef
Job Summary:
The Executive Sous Chef assists the Executive Chef in managing the culinary operations of the kitchen. This includes overseeing food preparation, ensuring quality standards, managing kitchen staff, and maintaining a high level of food safety and sanitation. The ideal candidate will possess strong culinary skills, leadership abilities, and a passion for creating exceptional dining experiences.
Key Responsibilities:
INDEXECINDUS
The Executive Sous Chef assists the Executive Chef in managing the culinary operations of the kitchen. This includes overseeing food preparation, ensuring quality standards, managing kitchen staff, and maintaining a high level of food safety and sanitation. The ideal candidate will possess strong culinary skills, leadership abilities, and a passion for creating exceptional dining experiences.
Key Responsibilities:
-
Culinary Leadership:
- Collaborate with the Executive Chef to design and update menu offerings.
- Ensure the preparation of high-quality dishes that meet the restaurant's standards.
- Assist in the development and implementation of culinary training programs for kitchen staff.
-
Kitchen Management:
- Oversee daily kitchen operations, ensuring efficiency and productivity.
- Manage kitchen staff schedules and assignments.
- Conduct regular inventory checks and order supplies as needed.
-
Quality Control:
- Monitor food preparation and presentation to maintain consistency and quality.
- Implement and maintain food safety and sanitation standards.
- Address and resolve any culinary issues promptly and effectively.
-
Cost Control:
- Assist in budgeting and cost control measures.
- Monitor food costs and minimize waste without compromising quality.
-
Team Development:
- Mentor and train junior kitchen staff, fostering a positive and productive work environment.
- Conduct performance evaluations and provide constructive feedback.
-
Collaboration:
- Work closely with the front-of-house staff to ensure seamless service.
- Engage with guests to enhance their dining experience and address any concerns.
-
Education:
- Culinary degree or equivalent experience in a high-volume kitchen.
-
Experience:
- Minimum of 5 years of progressive culinary experience, with at least 2 years in a supervisory role.
- Proven experience in menu development and kitchen management.
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