Sous Chef

Role Overview

Sous Chef at Boutique Group's Red Palace, an ultra-luxury boutique hotel in Riyadh, reporting to the Chef de Cuisine.

Company Overview

The Red Palace is a historic palace originally built in 1943 and reimagined as an ultra-luxury boutique hotel in the heart of Riyadh. The property blends timeless elegance with contemporary sophistication, offering exclusive cultural experiences and unparalleled service while honoring its heritage as a symbol of Saudi Arabia's storied past.

Role Purpose

Assist the Chef de Cuisine in establishing and maintaining the highest standards of food quality and profitability within the kitchen. Supervise and administer the entire kitchen operation to ensure correct procedures are adhered to in daily food preparation, while leading the culinary team with excellence and continuous improvement.

Key Responsibilities

Operations & Kitchen Management

• Ensure proper efficiency and profitable functioning of the kitchen.
• Supervise the work of the cooks, remaining fair at all times.
• Demonstrate working knowledge of all tasks within your area of responsibility.
• Monitor the quality of the food and strive for high productivity.
• Inspect food stores and implement proper storage to avoid wastage.
• Responsible for ordering, receiving, and quality of all food used in the outlet.
• Ensure recipes and costing are established and updated.
• Monitor guest and client services and operations requirements to identify shortfalls in service as a result of manpower levels.
• Develop attractive menus and create standard recipe cards with pictures according to the Executive Chef's policy.
• Be constantly on alert for new products which may improve the quality of food or lower food cost.

Menu & Culinary Development

• Assist the Chef de Cuisine with menu preparation and seasonal food concept changes.
• Plan and attend pre-meal briefing sessions.

Food Safety & Quality Assurance

• Ensure compliance with food safety and sanitation standards, local health regulations, and industry best practices.
• Establish and enforce standard operating procedures for food handling, storage, and preparation.
• Conduct regular inspections and audits to maintain the highest level of food quality, hygiene, and safety.

Staff Management & Development

• Create training plans for associates.
• Ensure orientation and introduction of associates occurs prior to actual commencement of work using The Leela approved program.
• Ensure new associates are orientated and inducted into the department and trained in the use of equipment.
• Monitor staff training and promote multiskilling of staff.
• Encourage the benefits of multiskilling and job rotation.
• Monitor associate shift changes, sick leave, and recreational leave to ensure adequate coverage.
• Help identify key personnel for further development and provide structured career pathing.
• Give recommendations for promotions within the department.
• Implement opportunities for quality team building.
• Follow Leela Palace Kempinski standards and procedures for the appointment of selected personnel.
• Assist the Chef de Cuisine in liaising with Human Resources by making written recommendations regarding staffing levels.

Leadership & Team Culture

• Provide leadership and guidance to the team, fostering a positive and productive work environment.
• Develop and implement training and development programs to enhance the skills and competencies of the culinary team.
• Foster a culture of teamwork, excellence, and continuous improvement within the food and beverage division.
• Attend regular meetings conducted by the Executive Chef to involve associates in aspects of decision making.
• Encourage creativity and initiative.
• Trust and show confidence in others; delegate effectively.
• Remain professional and constructive in extraordinary situations.

Brand & Guest Experience

• Understand the importance of individuality and emotional luxury in service delivery.
• Be impeccably groomed, charming, and graceful.
• Be thoughtful and welcoming to guests and colleagues alike.
• Take pride in anticipating guest needs through service that is warm, genuine, and intuitive.
• Provide service that is elegant and discreet.
• Create the guest experience through their senses through all public touchpoints.
• Ensure quality is never compromised.
• Establish the reputation of the hotel in the local community for its quality service through hosting local events and PR activities.
• Embrace and practice the company's legacy values and competencies in all team and stakeholder interactions, acting as a role model for the desired culture and behaviors.
• Insist on personal hygiene, cleanliness, proper grooming, and a clean uniform at all times.

Corporate & Communication

• Communicate corporate initiatives to all.

Skills & Competencies

• Strong culinary expertise and working knowledge of kitchen operations.
• Passion to grow and develop; feel encouraged and reinforced by own success.
• Approach tasks with courage and self-confidence.
• Show good self- and time management.
• Demonstrate effective delegation skills.

Additional Information

The role requires the ability to balance operational excellence with the luxury hospitality standards and brand values of a boutique hotel, with emphasis on creating exceptional guest experiences and developing high-performing culinary teams.