Sous Chef

Role Overview

Sous Chef – All Day Dining position at Holiday Inn Riyadh Rose Yard, part of Fa Evax Saasfaprod1.

Role Purpose

Support the Executive Chef in managing daily kitchen operations of the All Day Dining restaurant, ensuring the highest standards of food quality, consistency, hygiene, and efficiency while maintaining Holiday Inn and IHG brand standards.

Key Responsibilities

Kitchen Operations & Production

• Assist the Executive Chef in managing daily operations of the All Day Dining kitchen.
• Supervise and coordinate the preparation, cooking, and presentation of food to ensure consistency, quality, and timely service.
• Plan daily production schedules and allocate kitchen duties to ensure efficient workflow during all meal periods.
• Monitor buffet preparation, live cooking stations, and à la carte service to maintain excellent food quality throughout operating hours.

Food Quality & Standards

• Ensure all menu items are prepared according to approved recipes, portion standards, and presentation guidelines.
• Monitor food quality, freshness, and storage procedures to minimize waste and maintain product integrity.
• Ensure compliance with HACCP, food safety regulations, hygiene standards, and sanitation procedures at all times.

Team Leadership & Development

• Lead, train, coach, and motivate kitchen colleagues to maintain high culinary standards and continuous development.

Cost & Inventory Control

• Assist in controlling food cost, waste, labor productivity, and kitchen operating expenses.
• Monitor inventory levels, food requisitions, and stock rotation using FIFO principles.

Coordination & Support

• Coordinate closely with the Food & Beverage team to ensure smooth service and prompt response to guest requests.
• Support menu development, seasonal promotions, and special events in collaboration with the Executive Chef.
• Report equipment malfunctions and coordinate with Engineering to ensure timely maintenance.
• Perform other duties as assigned by the Executive Chef.

Qualifications & Experience

• Diploma or Bachelor's degree in Culinary Arts, Hospitality, or a related field preferred.
• Professional culinary certification is an advantage.
• Minimum 4–6 years of culinary experience.
• At least 2 years as a Sous Chef or Senior Chef de Partie, preferably in an All Day Dining operation within a 4 or 5-star hotel.

Skills & Competencies

• Strong knowledge of international cuisine, buffet operations, and à la carte service.
• Thorough understanding of HACCP, food safety, and sanitation standards.
• Excellent leadership, communication, and team management skills.
• Strong organizational, time management, and problem-solving abilities.
• Ability to work efficiently under pressure while maintaining quality standards.
• Good command of English; Arabic is an advantage.