Culinary Leaders Needed: Junior Sous Chef – French Concept - Al Khobar

Job Details • Location: Al Khobar, Eastern Province, Saudi Arabia • Position Type: Full-Time, Permanent • Department: Back of House (Reporting to the Sous Chef) • Compensation: 8,000 SAR Monthly About the Opportunity We are partnering with a highly regarded, casual neighbourhood dining destination in Al Khobar where French Riviera spirit meets everyday city life. Known for exceptional food, warm hospitality, and executing simple things beautifully, this upscale kitchen is looking for a driven culinary professional to bridge the gap between the pass and the team. The Role As a Junior Sous Chef, you will support the Sous Chef and Head Chef in daily kitchen management. You will serve as both a technical anchor and an emerging leader—overseeing preparation, maintaining rigorous standards, and stepping up to run the line when the team needs you most. Your Profile & Experience • Experience: 3 to 4 years of solid kitchen background, including at least 1 to 2 years as a Chef de Partie or Junior Sous Chef within a fine dining or upscale environment. • Foundation: Strong technical culinary skills paired with a keen eye for consistency, organization, and clear leadership potential. • Traits: Disciplined, adaptable, and highly consistent. High-volume services do not shake your composure; you stay focused, set the right tone, and keep the team moving forward. • Language: English fluency is mandatory. Additional language skills such as French or Arabic are highly advantageous. Core Responsibilities • Technical Excellence & Standards: Oversee food preparation, cooking, and plating to ensure absolute precision, consistency, and quality across every section during every service. • Leadership & Mentoring: Motivate, train, and support the kitchen brigade, leading by example and stepping in to command the kitchen operations when necessary. • Hygiene & Safety: Strictly enforce food safety and hygiene protocols across all stations, ensuring a compliant and spotless working environment at all times. • Organization & Adaptability: Manage inventory control, stock rotation, and kitchen flow, seamlessly adjusting to the shifting demands of busy services.

Experience: 3 to 4 years of solid kitchen background, including at least 1 to 2 years as a Chef de Partie or Junior Sous Chef within a fine dining or upscale environment. Foundation: Strong technical culinary skills paired with a keen eye for consistency, organization, and clear leadership potential. Traits: Disciplined, adaptable, and highly consistent. High-volume services do not shake your composure; you stay focused, set the right tone, and keep the team moving forward. Language: English fluency is mandatory. Additional language skills such as French or Arabic are highly advantageous.

Technical Excellence & Standards: Oversee food preparation, cooking, and plating to ensure absolute precision, consistency, and quality across every section during every service. Leadership & Mentoring: Motivate, train, and support the kitchen brigade, leading by example and stepping in to command the kitchen operations when necessary. Hygiene & Safety: Strictly enforce food safety and hygiene protocols across all stations, ensuring a compliant and spotless working environment at all times. Organization & Adaptability: Manage inventory control, stock rotation, and kitchen flow, seamlessly adjusting to the shifting demands of busy services.