Sous Chef

• Responsible for the Airline Catering, Company Restaurants, outside party service production and supports Staff services whenever required.
• Ensures production of meals in accordance with Saudia Catering Standard and individual customer's agreed specifications.
• Supervises /prepares hot food products in accordance with customers’ demand for food presentations, suggestions and developments etc.
• Works in close cooperation with Pre-Preparation, Cold Kitchen and Bakery and other related departments.
• Supervises/participates in the daily production. Takes responsibility for own shift.
• Supervises production in accordance with yields, recipes, and specifications to ensure that all cooked products are of the highest standard.
• Conducts full shift checks in accordance with prescribed guidelines from Head Chef with full written documentation.
• Ensures all food production is within the deadlines/time-limits as per operational policy.
• Keeps Head Chef/Duty Manager informed of any deviation of product or deadline.
• Ensures that daily C.P.S. checks are undertaken and documented.
• Suggests alternative raw material in times of its unavailability due to various factors and inform the concerned sections for appropriate action.
• Ensures correct packing procedures are followed at all times.
• Formulates production list and daily flight order for all customers.
• Assists Head Chef in daily production planning for:
• Ordering from Kb/Kc/Kp.
• Ordering from HF-Pg Stores/SV Equipment Stores.
• Production list SAUDIA & Foreign Airlines
• Formulate daily productivity.
• Monitors telex and D.B.L. to be able to follow the changes in traffic.
• Ensures the productivity within the shift is as high as possible and keeps all documentation for record.
• Ensures smooth operation during shift changes.
• Conducts month-end stocktaking.

• Excellent use of various cooking methods, ingredients, equipment, tools and processes.
• Ability to multitask and detail oriented.
• Ability to work efficiently under pressure.
• Excellent time management skills.
• Great communication and interpersonal skills.
• Good understanding of useful computer programs (MS Office – Word, Excel, Power Point & Outlook).
• Credentials in health and safety training – HACCP.
• Ability to plan, organize and execute based on the requirements.
• Knowledge in forecasting and ordering of raw materials.
• Ability to prepare layout, suggestions for organization, equipment for new budget.

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