Sous Chef

About Silver Sands Beach

Positioned on the edge of the Red Sea, Silver Sands Beach stands as a pinnacle of sophisticated living in Jeddah, Kingdom of Saudi Arabia. This premier community is a seamless blend of tranquil coastal ambience and convenient city access, offering an unparalleled lifestyle for discerning individuals and families.

For over six decades, Silver Sands Beach has transitioned from a beloved family retreat into a symbol of community cohesion and respect for nature. Our ambition goes beyond providing beautiful homes; we aim to cultivate a vibrant, interconnected community that cherishes a deep sense of togetherness. Positioned near a natural lagoon, with perfect conditions for water sports, Silver Sands is for families and enthusiasts, promising lasting memories amidst its splendour.

• Supervise daily kitchen operations to ensure consistent food quality and presentation.

• Assist in planning and developing menus, including special and seasonal offerings.

• Monitor food preparation and portion sizes to maintain cost control and minimize waste.

• Ensure that all dishes are prepared according to recipes and quality standards.

• Lead, train, and motivate kitchen staff to meet service and productivity targets.

• Maintain excellent hygiene, health, and safety standards in the kitchen at all times.

• Collaborate with the Executive Chef on ordering, stock control, and inventory management.

• Ensure compliance with food hygiene regulations and internal policies.

• Support in managing kitchen scheduling, staff rosters, and performance appraisals.

• Address and resolve any operational or personnel issues that arise during shifts.

• Act as the kitchen leader in the absence of the Executive Chef.

• Diploma or Certificate in Culinary Arts or related field preferred.

• Minimum 3–5 years of culinary experience, with at least 1–2 years in a supervisory or Sous Chef role in a high-end resort, beach club, or luxury hospitality environment.

• Strong knowledge of international cuisine, modern cooking techniques, and presentation styles.

• Proven leadership and people management skills.

• Excellent communication and organizational abilities.

• Committed to high standards of food hygiene and kitchen safety.

• Flexible to work weekends, holidays, and extended hours as required.