Sous Chef

Description We are looking for a Sous Chef – All Day Dining to join our Culinary team at Holiday Inn Riyadh Rose Yard. The successful candidate will support the Executive Chef in managing the daily kitchen operations of the All Day Dining restaurant, ensuring the highest standards of food quality, consistency, hygiene, and efficiency. The role is responsible for supervising the kitchen team, maintaining food safety standards, controlling costs, and delivering exceptional dining experiences in accordance with Holiday Inn and IHG brand standards. Key Responsibilities: • Assist the Executive Chef in managing the 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. • Ensure all menu items are prepared according to approved recipes, portion standards, and presentation guidelines. • Monitor buffet preparation, live cooking stations, and à la carte service to maintain excellent food quality throughout operating hours. • Lead, train, coach, and motivate kitchen colleagues to maintain high culinary standards and continuous development. • Plan daily production schedules and allocate kitchen duties to ensure efficient workflow during all meal periods. • 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. • Monitor inventory levels, food requisitions, and stock rotation using FIFO principles. • Assist in controlling food cost, waste, labor productivity, and kitchen operating expenses. • 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. Requirements: • Diploma or Bachelor's degree in Culinary Arts, Hospitality, or a related field is preferred. • Professional culinary certification is an advantage. • Minimum 4–6 years of culinary experience, including 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. • 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.

Diploma or Bachelor's degree in Culinary Arts, Hospitality, or a related field is preferred. Professional culinary certification is an advantage. Minimum 4–6 years of culinary experience, including 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. 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.

Assist the Executive Chef in managing the 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. Ensure all menu items are prepared according to approved recipes, portion standards, and presentation guidelines. Monitor buffet preparation, live cooking stations, and à la carte service to maintain excellent food quality throughout operating hours. Lead, train, coach, and motivate kitchen colleagues to maintain high culinary standards and continuous development. Plan daily production schedules and allocate kitchen duties to ensure efficient workflow during all meal periods. 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. Monitor inventory levels, food requisitions, and stock rotation using FIFO principles. Assist in controlling food cost, waste, labor productivity, and kitchen operating expenses. 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.