Sous Chef

Company Description Jareed Co Food and Beverages (KSA) is a growing organization in the Kingdom of Saudi Arabia, focused on delivering high-quality dining experiences and consistent food standards. The company emphasizes fresh ingredients, efficient kitchen operations, and attentive service to guests. Team members are encouraged to collaborate, maintain high hygiene standards, and support continuous improvement in culinary practices. Jareed Co offers opportunities to develop professional skills in a structured, fast-paced food and beverage environment. Role Description The Sous Chef is a full-time, on-site role based in Al Kharj. This role supports the Head Chef in managing daily kitchen operations, including food preparation, cooking, and plating according to established recipes and presentation standards. The Sous Chef oversees kitchen staff during service, coordinates production schedules, and helps maintain inventory, ordering, and stock rotation. Responsibilities include enforcing food safety and hygiene procedures, training team members on kitchen techniques, and ensuring consistent quality and portion control. The Sous Chef also assists in developing new menu items, monitoring costs, and contributing to an organized, safe, and efficient work environment. Qualifications - Strong culinary skills, including food preparation, cooking techniques, and presentation, with experience in high-volume or restaurant kitchens. - Proficiency in kitchen operations, such as supervising staff, coordinating service, and managing workflow in a fast-paced environment. - Knowledge of food safety, hygiene standards, and proper handling, storage, and rotation of ingredients. - Ability to manage inventory, support ordering processes, and monitor kitchen costs and waste. - Effective communication and teamwork skills, with the ability to train, guide, and motivate kitchen staff. - Strong organizational and time-management abilities, with attention to detail and consistency in quality. - Previous experience as a Sous Chef or Senior Line Cook; experience in KSA or GCC hospitality environments is an advantage. - Culinary diploma or equivalent professional training is preferred; willingness to continue learning and adapting to new techniques and menus. - Flexibility to work shifts, weekends, and holidays as required by restaurant operations.

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