Sous Chef Staff Cafeteria Four Seasons Hotel

What You Will Do

• Oversee pre-opening tasks including cafeteria kitchen setup, menu planning, supplier coordination, and recruitment of the kitchen team.
• Lead the daily preparation and service of meals for all shifts, including breakfast, lunch, and dinner for hotel staff.
• Develop rotating menus that reflect nutritional balance, regional variety, and global flavors.
• Supervise cooks and stewarding staff assigned to the cafeteria, ensuring consistency and quality.
• Maintain food safety, hygiene, and cleanliness standards in accordance with HACCP and Four Seasons protocols.
• Manage inventory, portion control, cost efficiency, and minimize food waste.
• Encourage feedback from employees and adapt menus based on seasonal availability and preferences.

• Experience as a Sous Chef or Chef de Partie in a staff cafeteria, banquet production, or high-volume kitchen operation.
• Passion for serving others with consistency and care, especially internal team members.
• Strong organizational and leadership skills.
• Menu planning and nutritional awareness.
• Pre-opening experience is a plus.
• Suitable candidates must be eligible to work in Saudi Arabia. Fluency in English is essential.

• Competitive salary in a tax-free environment.
• Housing and transportation.
• 30 days of vacation plus public holidays.
• Paid home leave tickets.
• Complimentary meals and uniform cleaning.
• Medical and life insurance.
• Employee Assistance Program and worldwide complimentary room nights.
• Opportunities for growth and development.