Assistant Chief (Ala Carte) – Bay La Sun Hotel & Marina Jeddah, KSA

Key Responsibilities:

Food Preparation & Cooking:

• Prepare and cook à la carte menu items according to restaurant standards.

• Ensure all dishes are presented with exceptional quality, taste, and consistency.

• Follow standardized recipes and portion controls.

• Assist in developing new à la carte dishes and seasonal menu items.

Kitchen Operations:

• Organize and maintain mise-en-place for all stations before service.

• Ensure efficient operations during peak meal periods.

• Follow food safety, hygiene, and HACCP standards at all times.

• Maintain cleanliness of kitchen equipment, tools, and work areas.

Team Supervision & Coordination:

• Support and guide line cooks, commis, and kitchen helpers during service.

• Assign tasks and supervise food production in the à la carte section.

• Train junior staff on cooking techniques, presentation, and safety procedures.

• Coordinate with other kitchen sections to ensure smooth workflow.

Quality & Standards:

• Check freshness, quality, and proper storage of food items.

• Ensure all orders are delivered on time with correct temperature and presentation.

• Monitor and minimize food wastage and ensure proper portioning.

• Assist in implementing and improving kitchen SOPs.

Inventory & Cost Control:

• Assist in daily requisitions for ingredients and kitchen supplies.

• Ensure stock rotation using FIFO methods.

• Support cost-control measures to maintain food cost targets.

• Assist in monthly inventory and reporting.

Communication & Collaboration:

• Work closely with Sous Chef and Executive Chef regarding menu planning and service updates.

• Communicate with service team regarding special requests, allergies, and guest preferences.

• Support banquet and special event operations when required.

Qualifications & Requirements:

• Diploma/Degree in Culinary Arts or equivalent.

• 2–4 years of experience in à la carte cooking within a hotel or fine-dining restaurant.

• Strong knowledge of cooking techniques, plating styles, and kitchen operations.

• Ability to work fast, clean, and efficiently under pressure.

• Strong communication and leadership skills.

• Flexible to work shifts, weekends, and holidays.