Sous Chef

About Red Palace:

A symbol of Saudi Arabia’s heritage, The Red Palace stands as an extraordinary landmark in Riyadh, now reimagined as an ultra-luxury boutique hotel. Originally built in 1943, this historic Palace has been transformed into a masterpiece of refined hospitality, blending timeless elegance with contemporary sophistication.

Nestled in the heart of the capital, The Red Palace offers an exclusive glimpse into the Kingdom’s storied past, featuring meticulously restored architecture, curated cultural experiences, and unparalleled service. Every detail has been thoughtfully designed to honor its legacy while delivering a modern interpretation of luxury. At The Red Palace, we invite guests to step into a world of history, prestige, and indulgence, where tradition and innovation seamlessly come together.

HOTELS: RED PALACE

JOB TITLE: SOUS CHEF

REPORTING TO: CHEF DE CUISINE

THE POSITION

Assist the Chef de cuisine in establishing and maintaining the highest standard of product and generate profits in accordance with the established budget, within the kitchen. Supervision of the work of the cooks, remaining fair at all times. The Sous chef Supervise and administer the entire kitchen operation to ensure correct procedures are adhered to in daily food preparation.

RESPONSABILITIES

Operational

• Responsibility for the proper efficiency and profitable functioning of the kitchen.
• Create training plans for associates.
• Responsible for ordering/ receiving and quality of all food used in Particular Outlet.
• Ensure recipes and costing are established and updated.
• Assist the chef de cuisine with menu preparation and seasonal food concept changes.
• Plan and attend pre-meal briefing sessions.
• Inspect food stores and implement proper storage to avoid wastage
• Follow Leela Palace, Kempinski standards and procedures for the appointment of selected personnel.
• Ensure orientation and introduction of associates occurs prior to the actual commencement of work as far as practical, using The Leela approved program.
• Ensure new associates are orientated and inducted into the Department and trained in the use of the equipment
• Demonstrate working knowledge of all tasks within your area of responsibility.
• Monitor staff training and promote multiskilling of staff.
• Monitor guest / client services and operations. requirements in order to identify short falls in service as a result of manpower levels
• Assist the chef de cuisine in liaising with Human Resources by making written recommendations regarding staffing levels.
• Monitor associate shift changes, sick leave and recreational leave to ensure adequate coverage.
• Help to identify key personnel for further development and provide structured career pathing.
• Give recommendations for promotions within the department.
• Implement opportunities for quality team building.
• Communicate corporate initiatives to all.
• Attend regular meetings conducted by Executive Chef to involve associates in aspects of decision making.
• Encourage creativity and initiative.
• Encourage the benefits of multi- skilling and job rotation.

Food Quality and Safety

• Ensure compliance with food safety and sanitation standards, local health regulations, and industry best practices.
• Establish and enforce standard operating procedures for food handling, storage, and preparation.
• Conduct regular inspections and audits to maintain the highest level of food quality, hygiene, and safety.

Personal development

• Passion to grow & develop - Feel encouraged and reinforced by own success
• Approach tasks with courage and self-confidence
• Trusts and shows confidence in others: delegates effectively
• Remain professional and constructive in extraordinary situations
• Show good self- and time management.

Leadership

• Provide leadership and guidance to the team, fostering a positive and productive work environment.
• Develop and implement training and development programs to enhance the skills and competencies of the culinary team.
• Foster a culture of teamwork, excellence, and continuous improvement within the food and beverage division.

Living the brand

• Understand the importance of individuality
• Is impeccably groomed, charming and graceful
• Is thoughtful and welcoming
• Take pride in anticipating guest needs through service that is warm, genuine and intuitive
• Understand what is required to offer “emotional luxury” and to provide service that is elegant and discreet
• Create the guest experience through their senses through all public touch points
• Ensuring quality is never compromised
• Is generous in spirit with guests and colleagues alike
• Establish the reputation of the hotel in local community for its quality service through hosting local events and PR activities
• Embrace and practice the company’s legacy values and competencies in all, team, and stakeholder interactions, acting as a role model for the desired culture and behaviors.

General

• Monitor the quality of the food and strive for high productivity.
• He is constantly on the alert for new products which may improve the quality of food or lower the food cost.
• Develop attractive menus and create standard recipe cards with pictures according to the Executive Chef’s policy
• Implement opportunities for quality team building.
• Communicate corporate initiatives to all.
• He insists on personal hygiene such as cleanliness, properly groomed and dressed in a clean uniform