Golf- Sous Chef

Qiddiya Investment Company

Employer Active

Posted on 2 Apr

Experience

6 - 8 Years

Job Location

Riyadh - Saudi Arabia

Education

Diploma

Nationality

Any Nationality

Gender

Not Mentioned

Vacancy

1 Vacancy

Job Description

Roles & Responsibilities

RESPONSIBILITIES AND DUTIES

Culinary Execution & Quality Control

  • Supervise the daily preparation of ingredients (mise-en-place), ensuring freshness, correct yield, and adherence to standard recipes.
  • Run the "Hot Line" or "Pass" during service, calling checks, coordinating timing between stations, and inspecting every plate before it is served.
  • Personally cook and prepare complex dishes or sauces that require a higher level of technical skill, setting the example for the junior team.
  • Manage the "tasting process," ensuring all soups, sauces, and purees are tasted and seasoned correctly before service begins.

Team Leadership & Training

  • onboard and train new Commis Chefs and Demi Chefs, teaching them the "Qiddiya Way" of chopping, cooking, and plating.
  • Monitor staff performance during the shift, correcting bad habits (e.g., wastage, messy workstations) immediately and constructively.
  • Ensure the kitchen team is briefed on dietary requirements (Allergens) for every booking, supervising the preparation of special meals to prevent cross-contamination.

Inventory & Cost Management

  • Conduct daily inventory checks of high-cost items (Meat, Fish, Dairy) at the end of the shift, reporting consumption to the Senior Sous Chef.
  • Prepare the daily market list/requisition orders for their section, ensuring par levels are maintained without over-ordering.
  • Enforce "Waste Management" protocols, ensuring trimmings are utilised for stocks or staff meals rather than being thrown away.

Hygiene & Safety

  • Enforce strict HACCP compliance, ensuring that "Time and Temperature" logs are filled out accurately for all blast chilling and hot holding.
  • Supervise the breakdown and cleaning of the kitchen at the end of the shift, ensuring the facility is left immaculate for the morning team.
  • Ensure all food in walk-ins is labelled, dated, and rotated (FIFO) to prevent spoilage.

REPORTING

  • Reports Direct to: Senior Sous Chef / Executive Sous Chef.
  • Supervises: Chef de Parties (CDP), Demi-Chefs de Parties, Commis Chefs.
  • Key Liaisons: Restaurant Supervisors, Stewarding Supervisor.

Desired Candidate Profile

Education & Experience

  • Culinary Diploma or Certificate in Professional Cookery.
  • Minimum of 6 8 years of kitchen experience.
  • At least 2 years of experience in a Junior Sous Chef or strong Chef de Partie role within a 5-star hotel or fine dining restaurant.
  • Sound knowledge of international cuisines (Arabic, European, Asian) is preferred, given the diverse guest profile.

Technical Skills

  • Advanced knife skills and cooking techniques (Sous-vide, Braising, Emulsions).
  • Proficiency in kitchen management systems (e.g., reading digital recipes, printing labels).
  • Ability to run a specific section (e.g., Sauce, Grill, or Larder) independently.
  • Understanding of Halal food preparation standards.

COMPETENCIES

Core Competencies

  • Consistency: The ability to replicate a dish perfectly 50 times in a row.
  • Speed and Accuracy: Working fast without sacrificing quality or safety.
  • Communication: Giving clear, loud, and concise instructions during a busy service (e.g., "Ordering 2 Beef, 1 Salmon, 3 minutes away").
  • Mentorship: A patience for teaching; realising that the Commis Chef is the future of the brigade.
  • Calmness: Keeping a cool head when the printer is spitting out orders faster than they can be cooked.

Company Industry

  • Entertainment
  • Recreation
  • Theme Parks

Department / Functional Area

  • Chefs
  • F&B
  • Housekeeping
  • Front Desk

Keywords

  • Golf- Sous Chef

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Qiddiya Investment Company

https://apply.workable.com/qiddiya-investment-company-1/j/901AACDEA9/