Sous Chef – Employee Dining

About the role

We are looking for an experienced Sous Chef to support our Executive Chef in delivering high‑quality, nutritious meals for the employee dining program at Sofitel Al Hamra Beach Resort. You will help manage daily kitchen operations, ensure food safety, and create diverse menus that meet a range of dietary needs.

Key responsibilities

• Assist the Executive Chef in planning, developing and executing daily menus for corporate staff.
• Oversee food preparation, cooking and plating to maintain consistency and quality.
• Supervise and mentor kitchen staff, reinforcing proper techniques, food‑handling and safety protocols.
• Monitor and enforce strict food safety, hygiene and halal compliance in line with local regulations.
• Manage inventory, track food costs and implement cost‑control measures.
• Coordinate kitchen workflow during peak service times and handle scheduling.
• Conduct quality checks on all dishes before service and address issues promptly.
• Train staff on new recipes, cooking methods and safety procedures.

Required profile

• Minimum 5 years of professional culinary experience, including at least 2 years in a sous‑chef or senior kitchen‑management role.
• Proven expertise in food preparation, cooking techniques and menu development.
• Strong knowledge of HACCP, food safety and hygiene standards.
• Experience supervising staff in a high‑volume food‑service environment.
• Ability to manage inventory, food costing and budget control.
• Excellent organizational, time‑management and communication skills.

Required skills

• Food preparation and cooking techniques
• Menu development
• HACCP and food‑safety compliance
• Halal compliance
• Inventory management
• Food costing and budget control