Sous-Chef - Startup in Riyadh, Saudi Arabia
Le Chef is a food startup that just launched in Riyadh, Saudi Arabia, and which aims to become the city’s primary food-delivery option. The startup is a delivery-only restaurant targeting international professionals as well as Saudi executives and families.
The menu will change daily to adapt to our customers’ preferences and will offer several healthy and tasteful options. Meals will be prepared in our central kitchen during the night (12am to 8am), packed and then delivered to offices and homes. Operations are scheduled to start in March.
The team consists of:
Olivier Leval (CEO), who worked as a strategy consultant (Boston Consulting Group) and start-up manager (Rocket Internet).
Bertrand Desies (MD), who has a background in entrepreneurship having managed ventures for Rocket Internet as well as co-founded a hospitality start-up.
Sophiane Benaouda (Executive Chef), who worked as Head of Catering for San Francisco Airport, served as Chef and Sous-Chef in international palace hotels (Saint-Regis, Hyatt, Hotel Monaco) and more recently as a Head Caterer for Zesty, a food start-up that operates in the Silicon Valley.
We are now looking for a Sous-Chef currently based in KSA that will assist our Executive Chef.
Ensure the production of high quality food by setting-up and executing internal production processes strictly.
Support the Executive Chef in the preparation of new recipes and in writing technical sheets of menu items for high volume production.
Ensure kitchen and storage areas are tidy and all products are stored appropriately.
Comply with sanitation regulations and safety standards, use safe and hygienic food handling practices.
Manage inventory appropriately.
Maintain positive and professional approach with team members.
Assist in all kitchen duties assigned by Chef and management as needed.
Minimum 3 years of experience in a similar position.
Accuracy and speed in execution of food production.
Fluency in English allowing easy communication with the Chef and Management.
Experience in creating technical sheets in English for recipes and menus.
Experience in industrial food preparation is a big plus.
Excellent record of kitchen and staff management.
Ability to work during night shifts (12am to 8m)
Competitive based on experience