Sous Chef Operations Manager

5 days ago


Jeddah, Makkah Province, Saudi Arabia Raffles Hotels & Resorts Full time

Key Responsibilities

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  2. Assist the Executive Chef in managing all aspects of kitchen operations, including menu planning, food preparation, and quality control.

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  3. Develop and implement new menu items, considering local tastes and international culinary trends.

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  4. Oversee food cost control, inventory management, and budget adherence (focusing on efficiency and effectiveness).

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  5. Ensure compliance with food safety and hygiene standards throughout the kitchen.

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  6. Train, mentor, and supervise kitchen staff to maintain high performance and professional growth.

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  7. Collaborate with other departments to enhance overall guest experience and satisfaction.

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  8. Participate in menu engineering and food promotion planning to drive revenue and profitability.

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  9. Manage kitchen resources efficiently, including equipment maintenance and staff scheduling.

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  10. Assist in vendor relations and sourcing high-quality ingredients.

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  11. Step in for the Executive Chef as needed, demonstrating strong leadership and decision-making skills.

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  12. Contribute to the development and implementation of standard operating procedures (SOPs) for the culinary department.

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Qualifications

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To succeed in this role, you will require:

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  2. Diploma from a reputable Hospitality Management or Culinary school; additional culinary certifications are a plus.

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  3. Minimum 5 years of experience in managing food production and culinary operations in upscale hotels or resorts.

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  4. Proven track record of menu development, kitchen management, and team leadership.

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  5. Extensive knowledge of various cuisines and culinary techniques.

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  6. Strong food cost control and budget management skills.

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  7. Excellent verbal and written communication skills in English; knowledge of Arabic is highly desirable.

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  8. Proficiency in MS Office suite, particularly Excel, Word, and PowerPoint.

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  9. Food safety and hygiene certifications (e.g., HACCP).

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  10. Ability to work in a fast-paced, high-pressure environment.

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  11. Strong leadership, interpersonal, and problem-solving skills.

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  12. Demonstrated ability to manage and motivate a diverse culinary team.

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  13. Flexibility to work varying shifts, including weekends and holidays.

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  14. Passion for culinary innovation and commitment to delivering exceptional dining experiences.

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About Raffles

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Becoming a Raffles employee means embodying and conveying the brand and company mindset through our Heartiest service culture, which emphasizes personalized service, attention to detail, and a passion for creating unforgettable experiences for our guests.


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