Sous Chef
Hilton
Date: 2 weeks ago
City: Jeddah
Contract type: Full time
Job Description
Diploma or bachelor's degree in culinary arts or an equivalent professional qualification.
Skills
- 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.
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.
- 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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