Sous Chef

About the Role ;">Delta Hotels and Resorts® is seeking a Sous Chef to join their team in Makkah, Saudi Arabia. This full-time position requires 2-5 years of experience and involves overseeing daily kitchen operations to ensure high-quality culinary standards and guest satisfaction. Key Responsibilities Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures. Estimate daily production needs and communicate them to kitchen personnel. Assist the Executive Chef with all kitchen operations and food preparation. Prepare and cook various types of food, including for special guests or functions. Develop and create new culinary applications, ideas, and decorative food displays. Maintain purchasing, receiving, and food storage standards. Ensure compliance with food handling, sanitation standards, and all applicable laws and regulations. Supervise and coordinate activities of cooks and food preparation staff. Lead shifts, personally preparing food items and executing requests based on specifications. Check the quality of raw and cooked food products to ensure standards are met. Leadership and Team Development Utilize interpersonal and communication skills to lead, influence, and encourage team members. Foster mutual trust, respect, and cooperation among the team. Serve as a role model for appropriate behaviors and maintain employee productivity. Ensure employees understand expectations and parameters. Establish and maintain collaborative relationships with employees. Communicate performance expectations and recognize successful performance. Identify developmental needs of others and provide coaching, mentoring, and feedback. Participate in the employee performance appraisal process. Customer Service and Operational Goals Ensure day-to-day operations meet customer expectations for quality and standards. Set a positive example for guest relations and empower employees to provide excellent service. Interact with guests to obtain feedback on product quality and service levels, and handle guest problems or complaints. Achieve and exceed performance, budget, and team goals. Develop specific goals and plans to prioritize and accomplish work. Utilize the Labor Management System for effective scheduling and tracking of employee time and attendance. Qualifications and Experience A minimum of 2-5 years of experience in a culinary leadership role. Proven ability to manage daily kitchen operations and lead a team. Strong understanding of food handling, sanitation standards, and culinary techniques. Excellent interpersonal and communication skills. Ability to analyze information and evaluate results to solve problems effectively. Work Environment **********;">This is a full-time position based in Makkah, Saudi Arabia, with potential responsibilities extending to Jeddah. The role requires active participation in all pertinent meetings and continuous communication with supervisors, co-workers, and subordinates.