Sous Chef

Hilton


Date: 4 hours ago
City: Jeddah
Contract type: Full time
Job Description

  • Supervise the daily operation of the Arabic section in the Main Kitchen.
  • Ensure authentic preparation and presentation of Arabic cuisine according to approved recipes and Hilton standards.
  • Support the Executive Chef in planning menus and developing seasonal dishes.
  • Supervise and train Chef de Parties, Commis Chefs, and kitchen assistants.
  • Monitor food quality, consistency, taste, and presentation throughout service.
  • Plan daily production according to occupancy, events, and business forecasts.
  • Ensure compliance with HACCP, food safety regulations, and hygiene standards.
  • Control food costs through portion control, waste reduction, and efficient inventory management.
  • Monitor stock levels and coordinate purchasing requirements.
  • Conduct daily kitchen briefings and assign duties to team members.
  • Ensure all equipment is properly maintained and report maintenance issues promptly.
  • Handle guest dietary requirements and special requests professionally.
  • Support banquet and special event operations when required.
  • Maintain a safe, organized, and clean working environment.
  • Evaluate staff performance and provide coaching and on-the-job training.
  • Ensure compliance with Hilton policies, procedures, and brand standards.
  • Perform additional duties assigned by the Executive Chef.

Responsibilities

Diploma or bachelor's degree in culinary arts or an equivalent professional qualification.

Skills

  • Advanced knowledge of Arabic cuisine and culinary techniques.
  • Strong leadership and team management skills.
  • Menu planning and recipe development.
  • Food cost control and inventory management.
  • Thorough knowledge of HACCP and food safety standards.
  • Excellent organizational and problem-solving skills.
  • Ability to work effectively under pressure.
  • Good command of spoken and written English.
  • Excellent communication and interpersonal skills.
  • Strong commitment to quality and guest satisfaction.

Qualifications

  • Minimum 6–8 years of culinary experience in luxury hotels.
  • Minimum 2–3 years of experience as a Sous Chef or Senior Chef de Partie.
  • Extensive experience in authentic Arabic cuisine.
  • Experience in managing high-volume kitchen operations.
  • Previous experience with Hilton or an international luxury hotel brand is highly preferred.
  • Strong knowledge of banquet and all-day dining operations is an advantage.

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