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sous chef

Leylaty Group

Position Purpose The Pastry Sous Chef is the operational third-in-command responsible for managing, directing, and executing the daily activities of the catering pastry kitchen. This role's core purpose is to ensure the consistent, high-volume production and flawless technical execution of all pastry and dessert items, directly upholding the standards set by the Executive and Assistant Pastry Chefs. They are the hands on leader responsible for staff mentorship, managing production flow, and personally supervising the intricate on site service and presentation for all catering events. The Pastry Sous Chef assists the assistant pastry chef in overseeing the daily operations of the pastry department, ensuring the production of high quality desserts, pastries, and baked goods. This role involves supporting the team, maintaining high standards of hygiene and food safety, and contributing to the development of innovative recipes. The Pastry Sous Chef must have strong baking and pastry skills, creativity, and leadership abilities to support the team and deliver outstanding culinary experience. Main Responsibilities Operational Management and Production (In Unit) <ul> <li>Daily Supervision: Oversee and manage the daily production schedule for all pastry items, ensuring efficient workflow across all sections.</li> <li>Quality Assurance: Act as the final quality control point for all items, enforcing strict adherence to standardized recipes, portion sizing, and presentation guidelines set by the Executive Pastry Chef.</li> <li>Recipe Execution: Lead by example, executing the most complex or time sensitive production tasks, such as specialized dough lamination, advanced chocolate tempering, or intricate showpiece assembly.</li> <li>Inventory & Cost Control: Assist the Assistant Pastry Chef with managing inventory levels, receiving and inspecting deliveries, minimizing waste, and conducting weekly cost analysis to maintain budgetary targets.</li> <li>Hygiene & Safety: Ensure rigorous compliance with all food safety (HACCP) and sanitation protocols throughout the entire pastry kitchen.</li> </ul> Team Leadership and Development <ul> <li>Training & Mentorship: Train, mentor, and coach all junior staff (Pastry CDPs, DCDPs, and Commis Chefs) on advanced technical skills, quality standards, and efficient production methods.</li> <li>Staff Coordination: Assist in the daily scheduling and task assignment for the team, optimizing staff deployment to meet production deadlines and event demands.</li> <li>Performance: Assist the Assistant Pastry Chef in monitoring staff performance and providing feedback, fostering a disciplined, positive, and creative work environment.</li> </ul> Event Logistics and Execution (Off Site) <ul> <li>Event Command: Take primary responsibility for all pastry logistics and on site culinary operations for assigned catering events, including supervising the packing, transport, setup, and organized strike (breakdown).</li> <li>Service Delivery: Lead the team during the event service, personally overseeing the intricate final assembly, garnishing, and structural integrity of plated desserts and delicate buffets.</li> <li>Adaptability: Solve any on site production or presentation issues quickly and effectively, ensuring client expectations are always met regardless of venue constraints.</li> </ul> Key Competencies <ul> <li>Technical Leadership: The skill and authority to lead and troubleshoot complex pastry production.</li> <li>Consistency Driver: A relentless focus on maintaining uniform quality and artistic standard in every single item produced.</li> <li>Logistical Planning: Exceptional ability to plan staff and resources across simultaneous in unit production and off site service.</li> <li>Communication: Clear, effective, and professional communication skills for directing staff and coordinating with senior management.</li> </ul> Seniority level <ul> <li>Mid Senior level</li> </ul> Employment type <ul> <li>Full time</li> </ul> Job function <ul> <li>Management and Manufacturing</li> </ul> Industries <ul> <li>Hospitality</li> </ul><img src="https://www.jobg8.com/Tracking.aspx?AIWcikCyAyyYn6o8Ajwc5X8Dn%2bLf%2bdM4k" width="0" height="0" />

Pastry Sous Chef

Le Meridien

Overview JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Candidate Profile Education and Experience <ul> <li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li> <li>OR</li> <li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li> </ul> Core Work Activities Ensuring Culinary Standards and Responsibilities are Met <ul> <li>Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.</li> <li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li> <li>Assists Executive Chef with all kitchen operations and preparation.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li> <li>Assists in determining how food should be presented and creates decorative food displays.</li> <li>Maintains purchasing, receiving and food storage standards.</li> <li>Ensures compliance with food handling and sanitation standards.</li> <li>Performs all duties of kitchen managers and employees as necessary.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Operates and maintains all department equipment and reports malfunctions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> </ul> Leading Kitchen Operations <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serves as a role model to demonstrate appropriate behaviors.</li> <li>Maintains the productivity level of employees.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> <li>Ensures property policies are administered fairly and consistently.</li> <li>Communicates performance expectations in accordance with job descriptions for each position.</li> <li>Recognizes success performance and produces desired results.</li> </ul> Ensuring Exceptional Customer Service <ul> <li>Provides services that are above and beyond for customer satisfaction and retention.</li> <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li> <li>Sets a positive example for guest relations.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> <li>Handles guest problems and complaints.</li> </ul> Maintaining Culinary Goals <ul> <li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li> <li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li> <li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li> <li>Trains employees in safety procedures.</li> </ul> Managing and Conducting Human Resource Activities <ul> <li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li> <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Participates in the employee performance appraisal process, providing feedback as needed.</li> <li>Brings issues to the attention of the department manager and Human Resources as necessary.</li> </ul> Additional Responsibilities <ul> <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li> <li>Analyzes information and evaluating results to choose the best solution and solve problems.</li> <li>Attends and participates in all pertinent meetings.</li> </ul> At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We're looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, beginyour purpose,belongto an amazing globalteam, andbecomethe best version of you.<img src="https://www.jobg8.com/Tracking.aspx?3XQ4vNRlXTQwkGNU030qRPaJEibSpgCRs" width="0" height="0" />

Sous Chef

The Lighthouse Restaurant LLC

Purpose of the role:To Act as the second command in the kitchen, following the Head Chefs direction, specifications and guidelines. To successfully use managerial skills in order to play a critical role in maintaining and enhancing the customer satisfaction. Demonstrate a high level of communication and dedication skills as well as creativity to propose and enhance overall menu mix.Daily Operations<ul><li>Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating</li><li>Oversees and organizes kitchen stock and ingredients</li><li>Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance</li><li>Keeps cooking stations stocked, especially before and during prime operation hours</li><li>Help in the preparation and design of all food menus</li><li>Produce high quality plates both design and taste wise</li><li>Ensure that the kitchen operates in a timely way that meets TLH quality standards</li><li>Fill in for the Head Chef in planning and directing food preparation when necessary</li><li>Resourcefully solve any issues that arise and seize control of any problematic situation</li><li>Manage and train kitchen staff, establish working schedule and assess staff&rsquo;s performance</li><li>Order supplies to stock inventory appropriately</li><li>Comply with and enforce sanitation regulations and safety standards</li><li>Maintain a positive and professional approach with co-workers and customers</li><li>Encourage proper use of disposable, chemicals and other over-used materials to control unnecessary costs.</li><li>Maintain order and discipline in the kitchen during working hours</li><li>Trains new kitchen staff to restaurant and kitchen standards</li><li>Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns</li><li>Supervises all food preparation and presentation to ensure quality and TLH standards</li><li>Works with Head chef to maintain kitchen organization, staff ability, and training opportunities</li><li>Coordinates with restaurant management team on supply ordering, targets, and kitchen efficiency and staffing.</li></ul>Job Type: Full-time

Sous Chef KSA

Recruit for Africa PTY Limited

Sous Chef Riyadh South African cuisine Restaurant Our client, a leading hospitality group in Riyadh, is seeking a talented SOUS CHEF to join their South African cuisine restaurant for the upcoming season. This is an exciting opportunity for a creative culinary professional to showcase their skills in a dynamic and high-volume environment. Key Responsibilities: <ul><li>Assist the Executive Chef in managing kitchen operations and staff.</li><li>Ensure the preparation and presentation of high-quality South African dishes.</li><li>Maintain consistent food standards, quality, and hygiene.</li><li>Contribute creatively to menu development and seasonal specials.</li><li>Manage inventory, ordering, and kitchen cost control.</li><li>Lead, motivate, and train kitchen staff to maintain a high-performance team.</li></ul> Requirements: <ul><li>Proven experience as a Sous Chef, preferably in international or South African cuisine.</li><li>Strong leadership and team management skills.</li><li>Creativity and passion for culinary excellence.</li><li>Ability to thrive in a fast-paced, high-volume environment.</li><li>Knowledge of food safety and hygiene regulations.</li></ul> Start date: latest end of September. Salary package: <ul><li>Basic salary SAR 8000 (ZAR 37000)</li><li>Accommodation</li><li>Transport</li><li>Additional benefits will be discussed with shortlisted candidates</li></ul> To apply for Sous Chef Riyadh South African cuisine Restaurant, please send yourCV in WORD document WITH UP-TO-DATE EMPLOYMENT HISTORY AND A FULL-LENGTH PHOTO INSERTED ON THE CV. We appreciate all applications. However, only shortlisted candidates will be contacted for further assessment, within 10 working days of the application. Recruit for Africa is a recruitment agency based in South Africa specialising exclusively in hospitality, retail, chefs and lodge placements. Our agents are specialists in their fields and will be able to advise you and assist in the recruitment process, from the moment you apply for a job until you start your employment. Do not look any further and contact Recruit for Africa to find you the perfect employee or to secure your dream job! Disclaimer Personal information received from applicants will only be processed for the purposes obtained as disclosed in our privacy policy. By applying for this job, you accept that we can process your personal information as specified and you agree to our privacy policy found on Recruit for Africa website. Recruit for Africa (Pty) Ltd has safeguards in place to ensure the confidentiality of this personal information. Recruit for Africa will only send emails domain and will never ask job seekers to pay recruitment, visa or any travel fees into our account.<img src="https://www.jobg8.com/Tracking.aspx?AIWcikCyAyyojgw%2fhDiOnw3kiNVXb%2ft%2bk" width="0" height="0" />

Sous Chef Riyadh South African cuisine Restaurant

Noir KSA

Job Title: Sous Chef - Lebanese / Mediterranean CuisinePlace of Work: Laysen Valley, Umm Al Hamam, RiyadhDeployment / Start Date: ImmediatelyMonthly Salary: SAR 5,200 with FREE Duty Meal, Shared Accommodation and Transportation to and from work OR SAR 7,000 Full package / live outCompany Profile: We are a multi-award-winning, high-end cafe renowned for its exceptional coffee, exquisite pastries, and unparalleled service. We are dedicated to providing our discerning clientele with a truly luxurious and memorable cafe experience. Our commitment to quality and innovation has earned us numerous accolades and a loyal following.Job Summary: We are seeking talented and passionate culinary professionals to join our team as a Sous Chef specializing in Lebanese and Mediterranean cuisine. The role is crucial in ensuring the consistent delivery of high-quality continental dishes, maintaining kitchen operations, and leading the culinary team to success. The ideal candidates will have a proven track record in continental cuisine, strong leadership abilities, and a passion for culinary excellence.Responsibilities:<ul><li>Collaborate with the Head Chef to develop innovative and exciting continental dishes, ensuring the menu is seasonal, balanced, and profitable. Oversee the execution of all continental dishes, ensuring consistent quality, taste, and presentation.</li><li>Manage and maintain the kitchen, ensuring mise en place is complete, ingredients are fresh, and the station is organized and efficient. Monitor and maintain food safety and hygiene standards, ensuring compliance with all relevant regulations and guidelines.</li><li>Supervise and mentor junior kitchen staff, providing guidance, training, and support to enhance their skills and knowledge. Foster a positive and collaborative team environment, promoting open communication and mutual respect.</li><li>Monitor and maintain inventory levels for the continental section, ensuring proper rotation of stock and minimizing waste. Assist in managing food costs for the continental section, ensuring profitability while maintaining quality standards.</li><li>Ensure the consistent quality of all continental dishes, adhering to taste, presentation, and portion standard</li></ul>Qualifications:<ul><li>Minimum of 2 years of experience as a Sous Chef, with a demonstrated expertise in Lebanese or Mediterranean cuisine.</li><li>Strong culinary skills, including knife handling, cooking techniques, and plating presentation. Excellent leadership, communication, and time management skills. Ability to work in a fast-paced, high-pressure environment.</li><li>In-depth knowledge of Lebanese and Mediterranean cuisine, including classic and modern dishes, ingredients, and flavor profiles. Understanding of food safety and hygiene regulations.</li><li>Culinary degree or equivalent professional training is preferred.</li></ul>Job Types: Full-time, PermanentPay: &#65020;5,200.00 - &#65020;7,000.00 per monthApplication Question(s):<ul><li>THIS JOB POST IS HIRING ONLY FROM APPLICANTS WHO ARE CURRENTLY IN SAUDI ARABIA. IF YOU ARE IN SAUDI ARABIA, PLEASE ANSWER ALL THE QUESTIONS BELOW:</li><li>Which city in Saudi Arabia are you currently located?</li><li>Do you have a valid Iqama, yes or no? If yes, when is its expiration date.</li><li>From which country are you? (Nationality)</li><li>What is your age now?</li><li>If you are selected and hired for this role, after how many days can you join our company?</li><li>Did you work as a Sous Chef in a professional restaurant / hotel kitchen before? If yes, for how many years and in which country?</li><li>Not including your home country cuisine, name the Top 3 cuisines that you know very well:</li><li>NOTICE: The starting salary for this role is SAR 7,000 (full package live out) OR SAR 5,200 with company accommodation and transportation.</li></ul>

Sous Chef - Lebanese / Mediterranean Cuisine (Cafe in Riyadh)

Hilton

<div>Chef de Partie - Pastry
A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
What will I be doing?
A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Ensure all food preparation meets standards</li>
<li>Prepare and present high quality food</li>
<li>Supervise staff</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure food stuffs are of a good quality and stored correctly</li>
<li>Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Be environmentally aware</li>
</ul>What are we looking for?
A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
<ul><li>A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role</li>
<li>A current, valid, and relevant trade commercial cookery qualification (proof may be required)</li>
<li>Strong coaching skills</li>
<li>Ability and desire to motivate teams</li>
<li>Excellent communication skills</li>
<li>NVQ Level 3</li>
<li>Achieved Basic Food Hygiene Certificate</li>
<li>Supervisory experience</li>
<li>Positive attitude</li>
<li>Ability to work under pressure</li>
<li>Ability to work on own or in teams</li>
</ul>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
<ul><li>Previous kitchen experience in similar role</li>
<li>Intermediate Food Hygiene</li>
<li>Knowledge of current food trends</li>
</ul>What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Chef de Partie - Pastry

<div>Chef de Partie
A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
What will I be doing?
A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Ensure all food preparation meets standards</li>
<li>Prepare and present high quality food</li>
<li>Supervise staff</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure food stuffs are of a good quality and stored correctly</li>
<li>Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Be environmentally aware</li>
</ul>What are we looking for?
A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role</li><li>
A current, valid, and relevant trade commercial cookery qualification (proof may be required)</li><li>
Strong coaching skills</li><li>
Ability and desire to motivate teams</li><li>
Excellent communication skills</li><li>
NVQ Level 3</li><li>
Achieved Basic Food Hygiene Certificate</li><li>
Supervisory experience</li><li>
Positive attitude
</li><li>Ability to work on own or in teams</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Previous kitchen experience in similar role</li><li>
Intermediate Food Hygiene</li><li>
Knowledge of current food trends</li></ul>
What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Chef de Partie

Explore 32+ Sous chef in Riyadh this October. Find roles across top companies and apply now to boost your career.