Catering Executive Sous Chef – (Off-premise mass catering and banquets)

About Delta Limited Co. Delta Limited Co. is a leading organization providing comprehensive catering, hospitality and facility management solutions across multiple sectors. We are committed to delivering high-quality services with efficiency, innovation and a strong focus on customer satisfaction. As part of our continued growth, we are seeking a qualified and experienced Catering Executive Sous Chef to support the Executive Chef in leading our catering operations. JOB DUTIES & RESPONSIBILITIES: • Act as second-in-command to the Executive Chef, and take full charge of the kitchen in his absence. • Supervise daily kitchen operations for large-scale catering, banquets, buffets and VIP events. • Run the production of international, continental and Arabic menus for high-volume operations, keeping quality and presentation consistent. • Plan and coordinate off-premise events, including mise en place, food transport, holding temperatures and on-site buffet setup. • Implement recipe standards, portion control and plating guidelines across all outlets and events. • Prepare staff rosters and production schedules, and assign duties to Chefs de Partie and kitchen teams. • Train, coach and supervise kitchen staff, and contribute to their performance evaluations. • Ensure full compliance with HACCP, food safety and hygiene standards, as well as Saudi municipality (Baladiya) requirements. • Assist in food cost control through ordering, receiving, inventory counts and waste reduction. • Support the Executive Chef in menu development, food tastings and new concepts. • Monitor guest feedback and drive continuous improvement. QUALIFICATIONS & EXPERIENCE: • At least 5 years of culinary experience, including a minimum of 2 years as a Sous Chef or Executive Sous Chef in large-scale or off-premise catering. • Proven experience producing banquets and events for 500+ guests. • Strong skills in Continental and Arabic/Oriental cuisine. • Solid knowledge of HACCP and food safety standards; a valid food safety certificate is preferred. • Good knowledge of food cost control, inventory management and production planning. • Strong leadership skills and the ability to work under pressure and with tight deadlines. • Culinary diploma or degree from a recognized institution is preferred. • Previous experience in Saudi Arabia or the GCC is an advantage. • Good command of English; Arabic is a plus. Show more Show less

Act as second-in-command to the Executive Chef, and take full charge of the kitchen in his absence. Supervise daily kitchen operations for large-scale catering, banquets, buffets and VIP events. Run the production of international, continental and Arabic menus for high-volume operations, keeping quality and presentation consistent. Plan and coordinate off-premise events, including mise en place, food transport, holding temperatures and on-site buffet setup. Implement recipe standards, portion control and plating guidelines across all outlets and events. Prepare staff rosters and production schedules, and assign duties to Chefs de Partie and kitchen teams. Train, coach and supervise kitchen staff, and contribute to their performance evaluations. Ensure full compliance with HACCP, food safety and hygiene standards, as well as Saudi municipality (Baladiya) requirements. Assist in food cost control through ordering, receiving, inventory counts and waste reduction. Support the Executive Chef in menu development, food tastings and new concepts. Monitor guest feedback and drive continuous improvement.