We are looking for a Sous chef for Restourant in Khobar as following

Key Responsibilities

1. Recipe Mastery & Staff Training
• Learn and fully master all current Parm recipes and plating standards.
• Ensure recipe consistency by training new kitchen staff and upskilling current team members.
• Lead by example in maintaining high standards of hygiene, preparation, and presentation.

2. Order Calling & Kitchen Coordination
• Manage the kitchen line during service and act as the communication bridge between kitchen and service staff.
• Call and coordinate orders during peak times to maintain flow and timing.
• Ensure proper pacing, accuracy, and presentation of every dish before it leaves the kitchen.

3. Inventory, Purchasing, and Supplier Relationships
• Monitor inventory levels and ensure accurate daily stock tracking.
• Place and follow up on orders with suppliers while maintaining good vendor relationships.
• Restock kitchen essentials while minimizing over-ordering or stockouts.

4. Waste Reduction & Efficiency
• Analyze prep, service, and leftover data to identify opportunities for reducing food waste.
• Implement portion control and efficient prep systems.
• Recommend improvements to increase sustainability and profitability.

Required Skills & Qualifications

• Minimum 5–7 years of experience in a professional kitchen, ideally with Italian cuisine.
• Proven experience in a Sous Chef or Senior Line Cook role.
• Strong leadership, time management, and communication skills.
• Solid understanding of kitchen health and safety regulations.
• Comfortable with inventory management and basic supplier coordination.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Preferred Attributes

• Experience in a live-cooking or open-kitchen environment.
• Passionate about teaching and developing kitchen teams.
• Familiar with food cost management and waste tracking tools.
• Calm under pressure with strong multitasking skills.

Please send your resume/CV