Working under the Executive Sous Chef, the Jr. Sous Chef must assist the management in the

development of new concepts by creating and introducing new menus. The Jr. Sous chef must also

assist the chef to design and plan new kitchens keeping in mind the concept, market-scenario and

demand. He is responsible for vendor development, equipment sourcing, raw materials identifying

etc.

 Assist management in the development of new concepts.

 Kitchen management and reporting; of all restaurants as specified by senior management

 Create, innovate and introduce new menus.

 Standardize recipes and initiate and sustain research in the F&B industry.

 Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets

 Develop all necessary manuals in liaison with the operations team

 Be responsible for vendor development, equipment sourcing and raw materials finalization.

 Augment production capacity when required and maintain quality controls consistently.

 Work always in liaison with purchase department and assist them in the proper maintenance of

ingredients and product list

 Organize staff, allocate resources, execute controls and systemize daily functioning and maintain

efficient MIS in the kitchen’s operations.

 Prioritize F&B controls, ensure top quality and hygiene both for products and equipments and

maintain food cost at a minimum.

 Train and develop F& production staff).

 Should monitor closely and continuously the activities of chefs de cuisines and ensure smooth

running of the entire kitchen.

 Should be able to motivate and lead the team from the fore-front.

 Take up any related responsibilities handed over to you; by the management

 Must have the capacity develop and manage a multi-unit, multi-concept operation in

coordination with the Executive Chef.

 Ability to multitask

 Ability to work efficiently under pressure

 Great time management skills

 Great communication and interpersonal skills

Skills

A degree in culinary art, restaurant management, catering technology and applied nutrition. .

This has to be topped up with an advanced degree or diploma in Food production and kitchen

management. 

 Minimum five years related experience

 Excellent use of various cooking methods, ingredients, equipment, tools and processes

 Must have a positive attitude and a willingness to learn

 Must be enthusiastic enough to absorb and innovate new ideas, study new cuisines and

concepts.

• Salary range: SAR 8,000 – 10,000.