Job Title: Jr. Sous Chef – Production

Reports To: Head Chef, Production
Segment: In-Flight Catering 

Job Purpose:

Supports the Sous Chef and Head Chef in overseeing daily kitchen operations, ensuring excellent food quality, high hygiene standards, and efficient production in line with Saudia Catering standards and customer specifications.

Key Responsibilities:

• Supervise and organize kitchen staff according to daily workload.

• Ensure top standards in food quality, gastronomy, hygiene, and production methods.

• Check raw materials, specifications, and food temperature.

• Assist in menu and product development, recipe testing, and production planning.

• Monitor and maintain productivity and smooth shift operations.

• Conduct CPS checks, stocktaking, and manage expiry monitoring systems.

• Train and support staff in hygiene, new technologies, and operational procedures.

• Reject substandard raw or ready food materials.

• Maintain team morale and recommend staff promotions.

• Ensure compliance with food safety, hygiene, and cybersecurity policies.

Communication:

• Internal: All Production Teams

• External: None

Minimum Requirements:

• Education: Diploma in Culinary, Hospitality, or Professional Cookery.

• Experience: 4–5 years as a Jr. Sous Chef.

• Skills:

  • Strong culinary knowledge and technical skills.

  • Ability to multitask and work under pressure.

  • Excellent time management and communication skills.

  • Proficiency in MS Office.

  • HACCP and health & safety knowledge.