Sous Chef

A fast-growing Saudi F&B company operating in the fast-casual dining sector, known for delivering premium-quality burgers and innovative menu concepts.

The company is focused on scalability, operational excellence, and structured growth through cloud kitchens, centralized production, and brand expansion across the Kingdom.

We are seeking a highly experienced Sous Chef with strong operational leadership and proven experience in R&D, menu development, cloud kitchens, and food production environments
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This role requires a hands‑on culinary leader capable of managing high-volume kitchen operations while contributing to product innovation, recipe standardization, and scalable food production systems.

• Oversee daily kitchen operations in high-volume environments
• Lead and supervise kitchen staff during peak hours
• Ensure strict adherence to SOPs and standardized recipes
• Maintain portion control and plating consistency
• Support multi-branch or centralized kitchen operations

• Develop and test new menu items aligned with market trends
• Standardize recipes for scalability across branches or cloud kitchens
• Conduct food trials and tasting sessions
• Optimize ingredients for quality, consistency, and cost‑efficiency
• Improve existing recipes to enhance taste, presentation, and profitability

• Oversee preparation of grill‑based and premium burger items, including meat handling, patty preparation, sauces, and fryer operations
• Supervise execution of rice‑based dishes, grilled skewers, traditional marinades, and slow‑cooked items inspired by Persian cuisine
• Ensure proper rice preparation techniques (including texture control and crust formation methods)
• Standardize marinades, spice blends, and sauce recipes for scalability
• Maintain consistency in flavor profiles across both burger and rice‑based menu categories
• Experience working in cloud kitchen models
• Understanding of delivery‑focused menu engineering
• Ability to design items suitable for takeaway & delivery (packaging durability, temperature retention)
• Experience coordinating with central kitchens or food production facilities
• Knowledge of batch production and commissary systems
• Participate in full menu development and pricing strategy
• Conduct food cost analysis per item
• Control waste and maintain target food cost percentages
• Implement yield testing and portion standardization
• Work closely with procurement for supplier optimization

• Monitor stock levels and ensure FIFO implementation
• Conduct regular inventory audits
• Ensure full compliance with HACCP and local food safety regulations
• Maintain hygiene and food handling standards

• 5+ years of progressive culinary experience
• Minimum 3 years in a supervisory role (Sous Chef or equivalent)
• Proven experience in R&D and menu development
• Experience in cloud kitchens and/or central production facilities
• Strong background in premium burger concepts, grill-based menus, sauces, and fryer operations
• Experience working with food factories or large-scale production environments is highly preferred
• Strong understanding of food cost control and menu engineering
• Experience launching and scaling new menu concepts is a strong advantage
• Strong operational mindset in delivery-focused and high-volume environments