Summary
Hilton is seeking a Sous Chef to supervise the Arabic section of its main kitchen in Jeddah. The role includes overseeing food preparation and presentation, planning production, managing inventory and food costs, and training kitchen staff. Candidates need 6–8 years of culinary experience in luxury hotels, including 2–3 years as a Sous Chef or Senior Chef de Partie, plus extensive experience in Arabic cuisine. A culinary qualification and strong knowledge of HACCP and food safety standards are required.
The posting
As published on hilton.com. Pulled from the employer's site and shown as they wrote it.
- 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.