SOUS CHEF Job Hiring in Saudi Arabia for Marsa Al Dhiyafa Trading

Career Opportunity in Saudi Arabia!

Job Vacancy: SOUS CHEF
Employer/Company: Marsa Al Dhiyafa Trading Co
DMW Accreditation No.: 10349740
Job Location: Saudi Arabia

SOUS CHEF

Qualifications:

• With highly experience in Steaks and burgers
• Advanced skill in grilling high-quality steaks to precise doneness, including meat resting and carving
• Expertise in burger creation – from patty preparation to creative plating and presentation
• Strong understanding of grill station organization, inventory control, and prep management.

Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible for supervising junior chefs or commis.
• Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
• Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.
• Full awareness of all menu items, their recipes, methods of production, and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety, and correct use of equipment and utensils.
• Ability to produce own work by a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events. Guides and trains the subordinates
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotel service standards.
• Carry out any other duties

Requirements:

• Valid passport ( 2 years validity)
• Updated resume
• Certificate of Employment
• PEOS and EREG

Walk-in applicants are welcome to apply!

Visit our office for personal Pre-Screening at:
Benchstone Enterprises, Inc.
📍2/F 2687 Arellano Venue, Sta. Ana, Manila

FOR MANPOWER POOLING ONLY.
NO FEES in any form and/or purpose will be collected from the applicants.
Beware of illegal recruiters and human traffickers.
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Qualifications:

With highly experience in Steaks and burgers
Advanced skill in grilling high-quality steaks to precise doneness, including meat resting and carving
Expertise in burger creation – from patty preparation to creative plating and presentation
Strong understanding of grill station organization, inventory control, and prep management.

Responsibilities:

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and quality set by the Restaurant.
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
Coordinates daily tasks with the Sous Chef.
Responsible for supervising junior chefs or commis.
Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.
Full awareness of all menu items, their recipes, methods of production, and presentation standards.
Follows good preservation standards for the proper handling of all food products at the right temperature.
Operate and maintain all department equipment and reporting of malfunctioning.
Ensure effective communication between staff by maintaining a secure and friendly working environment.
Establishing and maintaining effective inter-departmental working relationships.
Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
Personally responsible for hygiene, safety, and correct use of equipment and utensils.
Ability to produce own work by a deadline and to assist and encourage others in achieving this aim.
Checks periodically expiry dates and proper storage of food items in the section.
Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events. Guides and trains the subordinates
Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
Daily feedback collection and reporting of issues as they arise.
Assess quality control and adhere to hotel service standards.
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