Summary
Rowley's Restaurants is seeking a Sous Chef in Riyadh Al Khabra. The role supports the Head Chef with daily kitchen operations, leads the brigade during service, and helps train and develop kitchen staff. Responsibilities include ordering, inventory, food-cost control, menu execution, and compliance with food safety, HACCP, and allergen requirements. Applicants should have 4–6 years of progressive culinary experience, including supervisory responsibility.
The posting
As published on rowleysrestaurants.com. Pulled from the employer's site and shown as they wrote it.
KEY RESPONSIBILITIES
Kitchen Leadership
- Support the Head Chef in managing day-to-day kitchen operations and service execution.
- Lead the brigade during service, setting the pace and maintaining calm, clear communication.
- Ensure all sections are prepared, staffed, and operating to Rowley's standards.
- Step into the Head Chef role when required and take ownership of operational decisions.
People & Culture
- Coach, train, and develop chefs at all levels, building capability and accountability.
- Support scheduling, onboarding, performance feedback, and succession planning.
- Create a professional kitchen culture built on respect, discipline, teamwork, and pride.
Commercial & Operational Control
- Support ordering, inventory, stock counts, food-cost control, and waste reduction.
- Monitor yields, portioning, productivity, and labor deployment.
- Ensure full compliance with food safety, HACCP, allergen, health, and safety requirements.
- Work with the Head Chef on menu execution, trials, specials, and continuous improvement.
WHAT WE'RE LOOKING FOR
4-6 years of progressive culinary experience, including supervisory responsibility.
Strong hands-on kitchen leadership and proven ability to run busy services.
Sound knowledge of food cost, stock management, scheduling, and operational controls.
Excellent understanding of food safety and HACCP requirements
Strong communicator and coach with a practical, solutions-focused approach.