Sous Chef

The Movenpick Hotel Waad Al Shamal is a luxury 5-star hotel located in the stunning Northern Province of Saudi Arabia. Boasting a total of 243 rooms, guests can indulge in unparalleled comfort and opulence during their stay. The hotel offers a wide range of amenities, including five exquisite food and beverage venues, providing guests with a diverse culinary experience. For those in need of professional spaces, the hotel features 18 expansive meeting rooms, perfect for hosting conferences, workshops, or other corporate gatherings. Additionally, the hotel offers large banqueting facilities, making it an ideal venue for grand celebrations and events. 

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.

Why work for Accor?

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Job Description

• Reporting directly to the Head Chef and Senior Kitchen Staff and Regeneron Management and deputising in their absence
• Working with the Head Chef and Group Executive Chef to develop new menu ideas and ways to improve our offerings.
• Ensuring the food quality is always at its highest standard.
• Ensure the performance of the chef team is of the highest standard by motivating and leading by example.
• Overseeing stock levels and making key decisions about stock control and ordering in conjunction with the Head Chef
• Ensure all food safety and health and safety procedures are maintained to the highest standard.
• Including allergen Management

The ideal candidate will have:

Experience within a high volume of kitchens .

Strong communication and leadership skills 

• Food Preparation – prepare and cook dishes according to the recipes and standards set by the head chef; ensuring food safety standards are adhered to at all times.
• Station Management – oversee the production of all dishes assigned to your station upkeep your designated area with supplies and ensure cleanliness in line with policies and procedures.
• Quality Control – maintain high-quality standards for all dishes, ensuring presentation and taste is always considered.
• Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary. Coaching of junior chefs to support development.
• Menu Development – collaborate with the head chef to develop and taste new recipes, providing suggestions for improvement or innovation.
• Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order.

Qualifications

• Proven experience working as a Senior Chef De Partie, Junior Sous Chef or similar role.
• Knowledge of various cooking techniques and cuisines.
• Strong understanding of food safety and sanitation practices.
• Ability to work in a fast-paced, high-pressure environment.
• Excellent attention to detail and organizational skills.
• Strong communication and teamwork abilities

Additional Information

What is in it for you:

Employee benefit card offering discounted Accor rates worldwide
Learning programs through our academies
Opportunity to develop your talent and grow within your property and across the world
Ability to make a difference through our corporate social responsibility activities