Sous Chef Banquet

About the job

Based at the Mandarin Oriental Al Faisaliah Riyadh within the Culinary Department in Riyadh, the Sous Chef Banquet - Saudi Chef is responsible for full responsibility of all related operational and administrative aspects in the Kitchen. As Sous Chef Banquet - Saudi Chef, you will be responsible for the following duties:

• It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the colleagues.
• Group Training Technique trainers and trainings
• Update and maintain a complete Training Matrix for your department.
• Update and maintain Job Description and Job Specification Matrix for your department.
• Oversee and maintain all operational and administrative aspects of the La Kitchen.
• Create and maintain a great synergy between all kitchens to assure maximum efficiency.
• Work closely with all related Sous Chef to ensure proper preparation of food items.
• Provide leadership, direction and support to all colleagues at any time.

As Sous Chef Banquet - Saudi Chef, we expect from you:

• Support the Chef de Cuisine to prepare a weekly roster.
• Ensure that all cuts are prepared in the highest quality by using only the best and freshest products as standards set by the Executive Chef.
• Closely monitor kitchen department to control wastage and keep the food cost to a minimum.
• Responsible for the ordering and requesting of all related La Brasserie items and supporting Chef de Cuisine with ordering meat, seafood, fruits and vegetables on a daily basis.
• Oversee and take responsibility of the kitchen food safety related administration.
• Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department
• Support Banquet if required for any events or outside catering events with manpower, butcher items or with actual dishes as requested.
• To be updated with the latest food trends in the Food & Beverage industry to ensure the corresponding cuisine is in line or ahead of international standards.

Desired Candidate Profile

• Support the Chef de Cuisine to prepare a weekly roster.
• Ensure that all cuts are prepared in the highest quality by using only the best and freshest products as standards set by the Executive Chef.
• Closely monitor kitchen department to control wastage and keep the food cost to a minimum.
• Responsible for the ordering and requesting of all related La Brasserie items and supporting Chef de Cuisine with ordering meat, seafood, fruits and vegetables on a daily basis.
• Oversee and take responsibility of the kitchen food safety related administration.
• Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department
• Support Banquet if required for any events or outside catering events with manpower, butcher items or with actual dishes as requested.
• To be updated with the latest food trends in the Food & Beverage industry to ensure the corresponding cuisine is in line or ahead of international standards.