Golf- Sous Chef

GENERAL SUMMARY:

The Sous Chef is responsible for the daily culinary operations of a specific section or outlet within Qiddiya Golf (e.g., All-Day Dining, Branded Restaurant or on-course outlets). Acting as the "Shift Leader," the incumbent works on the line alongside the team, ensuring that food quality, temperature, and presentation are consistent with 5-star luxury standards. The Sous Chef plays a vital role in training junior staff (Chef de Parties and Commis) and maintaining strict hygiene protocols, ensuring the kitchen operates safely and efficiently during high-pressure service periods.

JOB OVERVIEW – PURPOSE AND SCOPE

The purpose of this position is to execute the menu to perfection. The scope involves the direct supervision of food production, from mise-en-place preparation to the final plating at the pass. The Sous Chef is the primary quality controller during their shift, authorised to reject any dish that does not meet the specification. They are also responsible for minimising food waste and ensuring that the kitchen infrastructure is treated with respect.

RESPONSIBILITIES AND DUTIES

Culinary Execution & Quality Control

• Supervise the daily preparation of ingredients (mise-en-place), ensuring freshness, correct yield, and adherence to standard recipes.
• Run the "Hot Line" or "Pass" during service, calling checks, coordinating timing between stations, and inspecting every plate before it is served.
• Personally cook and prepare complex dishes or sauces that require a higher level of technical skill, setting the example for the junior team.
• Manage the "tasting process," ensuring all soups, sauces, and purees are tasted and seasoned correctly before service begins.

Team Leadership & Training

• onboard and train new Commis Chefs and Demi Chefs, teaching them the "Qiddiya Way" of chopping, cooking, and plating.
• Monitor staff performance during the shift, correcting bad habits (e.g., wastage, messy workstations) immediately and constructively.
• Ensure the kitchen team is briefed on dietary requirements (Allergens) for every booking, supervising the preparation of special meals to prevent cross-contamination.

Inventory & Cost Management

• Conduct daily inventory checks of high-cost items (Meat, Fish, Dairy) at the end of the shift, reporting consumption to the Senior Sous Chef.
• Prepare the daily market list/requisition orders for their section, ensuring par levels are maintained without over-ordering.
• Enforce "Waste Management" protocols, ensuring trimmings are utilised for stocks or staff meals rather than being thrown away.

Hygiene & Safety

• Enforce strict HACCP compliance, ensuring that "Time and Temperature" logs are filled out accurately for all blast chilling and hot holding.
• Supervise the breakdown and cleaning of the kitchen at the end of the shift, ensuring the facility is left immaculate for the morning team.
• Ensure all food in walk-ins is labelled, dated, and rotated (FIFO) to prevent spoilage.

REPORTING

• Reports Direct to: Senior Sous Chef / Executive Sous Chef.
• Supervises: Chef de Parties (CDP), Demi-Chefs de Parties, Commis Chefs.
• Key Liaisons: Restaurant Supervisors, Stewarding Supervisor.

QUALIFICATIONS

Education & Experience

• Culinary Diploma or Certificate in Professional Cookery.
• Minimum of 6–8 years of kitchen experience.
• At least 2 years of experience in a Junior Sous Chef or strong Chef de Partie role within a 5-star hotel or fine dining restaurant.
• Sound knowledge of international cuisines (Arabic, European, Asian) is preferred, given the diverse guest profile.

Technical Skills

• Advanced knife skills and cooking techniques (Sous-vide, Braising, Emulsions).
• Proficiency in kitchen management systems (e.g., reading digital recipes, printing labels).
• Ability to run a specific section (e.g., Sauce, Grill, or Larder) independently.
• Understanding of Halal food preparation standards.

COMPETENCIES

Core Competencies

• Consistency: The ability to replicate a dish perfectly 50 times in a row.
• Speed and Accuracy: Working fast without sacrificing quality or safety.
• Communication: Giving clear, loud, and concise instructions during a busy service (e.g., "Ordering 2 Beef, 1 Salmon, 3 minutes away").
• Mentorship: A patience for teaching; realising that the Commis Chef is the future of the brigade.
• Calmness: Keeping a cool head when the printer is spitting out orders faster than they can be cooked.