Jr. Sous Chef

CATRION
Riyadh
Workplace: OnsiteFull timeFunction: Hospitality & Food ServiceExperience: 2-3 yearsSkills: ["Multitasking","Detail oriented","Work efficiently under pressure","Time management","Communication","Interpersonal skills","Team training","Planning","Organization"]

Prepare and cook food to agreed standards and specifications, ensuring smooth daily kitchen operations. Coordinate with other departments, supervise kitchen staff, and oversee daily production for each section while controlling food waste. Maintain HACCP records, cleaning rotas, hygiene and safety standards, and proper stock rotation. Support training of junior team members, assist with budgeting/resource usage, and promptly report incidents, equipment issues, and customer complaints.

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CATRION
CATRION
1 day ago

Jr. Sous Chef

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Job Summary

Prepare and cook food to agreed standards and specifications, ensuring smooth daily kitchen operations. Coordinate with other departments, supervise kitchen staff, and oversee daily production for each section while controlling food waste. Maintain HACCP records, cleaning rotas, hygiene and safety standards, and proper stock rotation. Support training of junior team members, assist with budgeting/resource usage, and promptly report incidents, equipment issues, and customer complaints.
Location: Riyadh
Workplace: Onsite
Employment Type: Full time
Job Function: Hospitality & Food Service
Seniority: Entry level

Key Responsibilities

  • •Prepare and cook food to agreed standards, amounts, and client/customer specifications as per contract and business level.
  • •Supervise and participate in daily production; supervise performance of kitchen staff and assist other kitchen staff as needed.
  • •Control food waste and ensure production aligns with business requirements; manage stock rotation and food safety/quality.
  • •Complete daily/weekly/monthly HACCP records and maintain kitchen cleaning rotas; ensure hygiene and statutory/company requirements are met.
  • •Assist Sous Chef/Head Chef with budgeting/resource usage and support training, incident reporting, and evaluation of junior staff.

Key Requirements

  • •Graduate from a recognized Culinary or Hospitality Program.
  • •2–3 years of experience in a kitchen environment.
  • •Excellent use of various cooking methods, ingredients, equipment, tools, and processes.
  • •Ability to multitask, work efficiently under pressure, and manage time effectively.
  • •Proficiency with MS Office (Word, Excel, PowerPoint, Outlook) and knowledge/commitment to health, safety, and hygiene; HACCP certification preferred.
Experience:2-3 yearsHospitalityCateringFood ServiceRestaurant
Education:
Skills:MultitaskingDetail orientedWork efficiently under pressureTime managementCommunicationInterpersonal skillsTeam trainingPlanningOrganization
Certifications:HACCP
Tech Stack:MS OfficeWordExcelPowerPointOutlook

Company Brief

CATRION
Provides airline catering, airport hospitality, and related support services across Saudi Arabia and international markets. The company serves airlines, airports, and other clients with inflight meals, retail food production, and passenger service operations.
Industry: Aviation
Company Size: Large (251 to 1,000 employees)
Revenue: USD 100M to 250M
Growth: Public Company
Valuation: Public Company (Market Cap in USD)
Funding: IPO / Publicly Listed
Headquarters: Jeddah, Saudi Arabia
Founded: 2008
WebsiteLinkedIn