Executive sous chef/riyadh saudi arabia - casablanca

We are recruiting an Executive Sous Chef for our client, a leading hospitality and catering group operating in Saudi Arabia, specializing in large-scale banqueting, corporate catering, and premium event services.

Missions & Tasks:
Oversee all back-of-house kitchen operations including daily production, catering events, and banquets.
Support the Executive Chef in menu development, costing, and seasonal planning.
Manage kitchen brigade scheduling, briefing, and performance.
Ensure strict HACCP compliance, food safety standards, and hygiene audits.
Control food costs, minimize wastage, and manage inventory alongside procurement.
Lead production planning for large-scale banquets (500+ covers) and simultaneous events.
Maintain and uphold quality standards across all food production sections.
Train, coach, and develop junior kitchen team members.
Act as Executive Chef in their absence.
Reporting To: Executive Chef.

Directly Supervises: CDP Hot, CDP Cold, CDP Pastry, Commis Chefs, Kitchen Team (approx. 25–35 staff).

Coordinates With: F&B Manager, Events & Banqueting Manager, Procurement, Quality & Hygiene Officer.

Salary Range: SAR 8,000 – 10,000 net/month (USD 2,130 - 2,670 net/month) depending on experience and nationality. Accommodation, transport, and flight allowances included for expat candidates.

Social Benefits: Accommodation or accommodation allowance | Transportation | Annual flight ticket | Medical insurance | 30 days annual leave | End-of-service gratuity per Saudi labor law.



Management Experience: Yes. Must have led a kitchen brigade of 20+ staff across multiple sections (hot, cold, pastry). Experience managing CDP and commis teams in a high-volume catering or hotel environment.

Skills Required: 
Hard skills: Advanced culinary techniques across multiple cuisines; banquet & catering production management; menu development and food costing; HACCP / food safety certification; inventory and procurement coordination; knowledge of halal kitchen compliance.
Soft skills: Strong leadership and team management; ability to perform under pressure in high-volume environments; excellent communication with F&B and events teams; problem-solving and adaptability; attention to detail.
Years of Experience Required: Minimum 8–10 years in culinary roles, with at least 2–3 years as Sous Chef or Executive Sous Chef.

Education Level Required: Culinary diploma or degree from a recognized culinary institute (e.g., NHTV, Le Cordon Bleu, CIA, or equivalent).

Languages ​​required: English (fluent – mandatory). Arabic is an advantage.





Métier :
Métiers des services - Tourisme, hôtellerie, restauration

Secteur d´activité :
Hôtellerie, restauration
Type de contrat : CDI
Région : International
Ville : Riyadh, Saudi Arabia


Travail à distance :
Non

Niveau d'expérience : Expérience > 10 ans
Niveau d'études : Bac+2 - Bac+3 - Bac+4 - Bac+5 et plus
Langues exigées :
anglais > courant

Nombre de poste(s) : 1


Management d'équipe :
Oui



Support
Tourisme
Certification
Catering

• Région: casablanca