Sous Chef-Junior (Saudi Arabia) Medina

Requirements

Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership skills and knowledge of food safety and kitchen management are required.

Job Summary

JOB SUMMARY

 

Entry level management position that focuses on successfully accomplishing the
daily objectives in the kitchen. Assists in leading staff while personally
assisting in all areas of the kitchen, including food production; purchasing and
kitchen sanitation. Position contributes to ensuring guest and employee
satisfaction while maintaining the operating budget.

 

CANDIDATE PROFILE 

 

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and
beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and
Restaurant Management, or related major; 2 years experience in the culinary,
food and beverage, or related professional area.

 

CORE WORK ACTIVITIES 

 

Ensuring Culinary Standards and Responsibilities are Met

• Maintains food handling and sanitation standards.

• Performs all duties of Culinary and related kitchen area employees in high
demand times.

• Oversees production and preparation of culinary items.

• Ensures employees keep their work areas clean and sanitary.

• Works with Restaurant and Banquet departments to coordinate service and timing
of events and meals.

• Complies with loss prevention policies and procedures.

• Strives to improve service performance.

• Communicates areas in need of attention to staff and follows up to ensure
follow through.

• Leads shifts while personally preparing food items and executing requests
based on required specifications.

• Prepares and cooks foods of all types, either on a regular basis or for
special guests or functions.

• Supervises and coordinates activities of cooks and workers engaged in food
preparation.

• Checks the quality of raw and cooked food products to ensure that standards
are met.

• Assists in determining how food should be presented and creates decorative
food displays.

 

Supporting Culinary Team Activities

• Supervises daily shift operations.

• Ensures all employees have proper supplies, equipment and uniforms.

• Supervises staffing levels to ensure that guest service, operational needs and
financial objectives are met.

• Ensures completion of assigned duties.

• Participates in the employee performance appraisal process, giving feedback as
needed.

• Handles employee questions and concerns.

• Communicates performance expectations in accordance with job descriptions for
each position.

• Participates in an on-going employee recognition program.

• Conducts training when appropriate.

• Monitors employee’s progress towards meeting performance expectations.

 

Maintaining Culinary Goals

• Participates in department meetings and continually communicates a clear and
consistent message regarding the departmental goals to produce desired results.

• Supports and assists with new menus, concepts and promotions for the
Restaurant outlets and Banquets.

 

Providing Exceptional Customer Service

• Sets a positive example for guest relations.

• Handles guest problems and complaints seeking assistance from supervisor as
necessary.

• Empowers employees to provide excellent customer service within guidelines.

 

 

Additional Responsibilities

• Reports malfunctions in department equipment.

• Purchases appropriate supplies and manages food and supply inventories
according to budget.

• Attends and participates in all pertinent meetings.

 

 

At Marriott International, we are dedicated to being an equal opportunity
employer, welcoming all and providing access to opportunity. We actively foster
an environment where the unique backgrounds of our associates are valued and
celebrated. Our greatest strength lies in the rich blend of culture, talent, and
experiences of our associates. We are committed to non-discrimination on any
protected basis, including disability, veteran status, or other basis protected
by applicable law.

When you join the Sheraton family, you become a member of its global community.
We’ve been a place to gather and connect since 1937. At Sheraton, associates
create a sense of belonging in more than 400 communities around the world. We
invite, we welcome, and we connect guests through engaging experiences and
thoughtful service. If you’re a team player who is excited to
deliver a meaningful guest experience, we encourage you to explore your next
career opportunity with Sheraton. Join us on our mission to be ‘The World’s
Gathering Place’. In joining Sheraton Hotels & Resorts, you join a portfolio of
brands with Marriott International. Be where you can do your best work,
 begin your purpose, belong to an amazing global  team, and become the best
version of you.

Responsibilities

The Sous Chef-Junior manages daily kitchen operations, including food production, staff supervision, and inventory control. They ensure high standards of sanitation, guest satisfaction, and operational efficiency while supporting the culinary team.

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