Summary
Adeera is hiring a Sous Chef for a new luxury hotel in Riyadh’s King Abdullah Financial District. The role supports the Chef de Cuisine with kitchen operations, food preparation and presentation, menu execution, hygiene standards, and guest experience across culinary outlets. Duties include supervising and training junior chefs, maintaining HACCP procedures, managing stock rotation, and supporting cost control. Applicants should have 3–5 years of experience in luxury or high-volume kitchens and a required HACCP and food safety certification; a culinary or hospitality qualification is preferred.
The posting
As published on adeera.com. Pulled from the employer's site and shown as they wrote it.
About:
Be part of a landmark addition to the King Abdullah Financial District (KAFD) - a new luxury hotel at the heart of Riyadh’s financial hub.
Where authentic Saudi warmth meets global excellence, this hotel stands at the very heart of KAFD.
A place alive with Saudi Arabia’s progressive energy, through destination dining and curated experiences, that captures the pulse of a district in constant evolution.
Job Scope:
Supports the Chef de Cuisine in daily kitchen operations, ensuring high-quality food production, consistency, and adherence to hygiene and luxury standards across all culinary outlets.
Main Duties & Responsibilities:
Operational Leadership
- Assist in preparing, cooking, and presenting dishes to meet brand standards.
- Oversee mise en place and ensure smooth workflow during service periods.
- Support menu execution, seasonal updates, and tastings under guidance of the Executive Chef.
Quality, Standards & HACCP
- Maintain strict compliance with food safety, hygiene, and HACCP procedures.
- Monitor recipe adherence, portion control, and presentation consistency.
- Conduct regular kitchen inspections and implement corrective actions as required.
People Leadership
- Supervise, train, and mentor junior chefs and Commis staff.
- Assist in daily briefings and staff development initiatives.
- Promote a professional, disciplined, and motivated kitchen culture.
Financial & Administrative
- Support inventory management, stock rotation (FIFO), and waste reduction.
- Assist in cost control through proper portioning and operational efficiency.
- Maintain accurate records of production, consumption, and stock levels.
Brand & Guest Experience
- Uphold luxury standards, brand presentation, and guest satisfaction.
- Implement feedback and continuous improvement measures for quality and service.
Requirements
Education, Qualifications and Skills:
- Diploma or degree in Culinary Arts or Hospitality Management (preferred).
- HACCP and food safety certification required.
- Minimum 3–5 years of experience in luxury or high-volume kitchens.
- Strong leadership, communication, and organizational skills.
- Knowledge of menu execution, costing, and efficient kitchen operations.
- Ability to work effectively in a fast-paced, high-standard culinary environment.