Golf- Sous Chef

The Sous Chef is responsible for the daily culinary operations of a specific section or outlet within Qiddiya Golf (e.g., All-Day Dining, Branded Restaurant or on-course outlets). Acting as the "Shift Leader," the incumbent works on the line alongside the team, ensuring that food quality, temperature, and presentation are consistent with 5-star luxury standards. The Sous Chef plays a vital role in training junior staff (Chef de Parties and Commis) and maintaining strict hygiene protocols, ensuring the kitchen operates safely and efficiently during high-pressure service periods.Job Overview - Purpose And ScopeThe purpose of this position is to execute the menu to perfection. The scope involves the direct supervision of food production, from mise-en-place preparation to the final plating at the pass. The Sous Chef is the primary quality controller during their shift, authorised to reject any dish that does not meet the specification. They are also responsible for minimising food waste and ensuring that the kitchen infrastructure is treated with respect.Responsibilities And DutiesCulinary Execution & Quality ControlSupervise the daily preparation of ingredients (mise-en-place), ensuring freshness, correct yield, and adherence to standard recipesRun the "Hot Line" or "Pass" during service, calling checks, coordinating timing between stations, and inspecting every plate before it is servedPersonally cook and prepare complex dishes or sauces that require a higher level of technical skill, setting the example for the junior teamManage the "tasting process," ensuring all soups, sauces, and purees are tasted and seasoned correctly before service beginsTeam Leadership & TrainingOnboard and train new Commis Chefs and Demi Chefs, teaching them the "Qiddiya Way" of chopping, cooking, and platingMonitor staff performance during the shift, correcting bad habits (e.g., wastage, messy workstations) immediately and constructivelyEnsure the kitchen team is briefed on dietary requirements (Allergens) for every booking, supervising the preparation of special meals to prevent cross-contaminationInventory & Cost ManagementConduct daily inventory checks of high-cost items (Meat, Fish, Dairy) at the end of the shift, reporting consumption to the Senior Sous ChefPrepare the daily market list/requisition orders for their section, ensuring par levels are maintained without over-orderingEnforce "Waste Management" protocols, ensuring trimmings are utilised for stocks or staff meals rather than being thrown awayHygiene & SafetyEnforce strict HACCP compliance, ensuring that "Time and Temperature" logs are filled out accurately for all blast chilling and hot holdingSupervise the breakdown and cleaning of the kitchen at the end of the shift, ensuring the facility is left immaculate for the morning teamEnsure all food in walk-ins is labelled, dated, and rotated (FIFO) to prevent spoilageREPORTINGReports Direct to: Senior Sous Chef / Executive Sous ChefSupervises: Chef de Parties (CDP), Demi-Chefs de Parties, Commis ChefsKey Liaisons: Restaurant Supervisors, Stewarding SupervisorRequirementsCulinary Diploma or Certificate in Professional CookeryMinimum of 6-8 years of kitchen experienceAt least 2 years of experience in a Junior Sous Chef or strong Chef de Partie role within a 5-star hotel or fine dining restaurantSound knowledge of international cuisines (Arabic, European, Asian) is preferred, given the diverse guest profileTechnical SkillsAdvanced knife skills and cooking techniques (Sous-vide, Braising, Emulsions)Proficiency in kitchen management systems (e.g., reading digital recipes, printing labels)Ability to run a specific section (e.g., Sauce, Grill, or Larder) independentlyUnderstanding of Halal food preparation standardsCOMPETENCIESConsistency: The ability to replicate a dish perfectly 50 times in a rowSpeed and Accuracy: Working fast without sacrificing quality or safetyCommunication: Giving clear, loud, and concise instructions during a busy service (e.g., "Ordering 2 Beef, 1 Salmon, 3 minutes away")Mentorship: A patience for teaching; realising that the Commis Chef is the future of the brigadeCalmness: Keeping a cool head when the printer is spitting out orders faster than they can be cooked#J-18808-Ljbffr