Sous Chef

• Oversee production for airline catering, company restaurants, and event services.

• Ensure meal production meets Saudia Catering standards and client specifications.

• Supervise and prepare hot food products based on customer demand and presentation requirements.

• Collaborate with departments like Pre-Preparation, Cold Kitchen, and Bakery.

• Conduct full shift checks, documenting adherence to quality standards.

• Monitor production deadlines, keeping Head Chef informed of any issues.

• Perform daily quality checks and record compliance.

• Recommend alternative raw materials when necessary and notify relevant sections.

• Oversee packing procedures, ensuring accuracy.

• Formulate production lists and daily flight orders in line with demand.

• Assist in production planning, ordering, and daily productivity monitoring.

• Track traffic changes to adapt production accordingly.

• Optimize productivity and maintain shift records.

• Manage month-end stocktaking and control wastage and breakage.

• Plan staff schedules, rosters, and vacation plans to manage performance and costs.

• Enforce hygiene standards and ensure staff attends required courses.

• Ensure adherence to hygiene, quality, and temperature control standards.

• Maintain high staff morale, address absenteeism, and enforce discipline.

• Check product expiry dates and records to maintain quality.

• Foster staff communication and support Saudization training.

• Recommend procedural improvements for greater efficiency

• Excellent use of various cooking methods, ingredients, equipment, tools and processes.
• Ability to multitask and detail oriented.
• Ability to work efficiently under pressure.
• Excellent time management skills.
• Great communication and interpersonal skills.
• Credentials in health and safety training – HACCP.
• Knowledge in forecasting and ordering of raw materials.
• Ability to prepare layout, suggestions for organization, equipment for new budget.