Sous Chef

We are seeking an experienced and highly creative Sous Chef to lead the culinary operations for a bold and playful dining concept bringing together contemporary global cuisine creative comfort food and indulgent desserts within one distinctive guest experience The menu takes inspiration from around the world combining Asian flavours and techniques with Italian classics contemporary burgers and sandwiches globally inspired starters and a strong focus on indulgent chocolate and pastry creations The Sous Chef will be responsible for maintaining the quality and consistency of the existing menu while continuously developing the culinary offering in line with the personality of the brand This role requires a chef who understands modern casual dining international flavours high-volume service menu development presentation and commercial kitchen management The successful candidate will be both a creative culinary leader and a strong operator capable of translating an imaginative menu into a consistently excellent product while managing food costs kitchen performance quality and team development This role is based in Riyadh and is a seasonal 6 month role Nov-April

• Lead the overall kitchen operation ensuring a consistently high standard of food quality presentation taste and execution
• Oversee the preparation and service of a diverse menu incorporating Asian Italian American and contemporary global influences
• Maintain and continuously improve recipes plating standards preparation methods and kitchen SOPs
• Ensure consistency across the menu from starters and salads through to burgers sandwiches pasta Asian-inspired dishes and desserts
• Work closely with the management team on menu development seasonal changes new dishes promotions and special culinary activations
• Develop innovative dishes that fit the playful and creative identity of Little Krazy while remaining commercially viable
• Ensure all recipes are properly documented with accurate ingredients yields portion sizes preparation methods and presentation standards
• Manage food costs portion control wastage yields and GP in line with agreed targets
• Monitor food quality and ensure all ingredients meet the required standards
• Work closely with suppliers and procurement teams to source quality ingredients at competitive prices
• Lead daily kitchen briefings tastings quality checks and service preparation
• Ensure smooth communication and coordination between kitchen sections and front-of-house during service
• Recruit train coach and develop the kitchen brigade to create a strong disciplined and motivated team
• Manage kitchen scheduling staffing requirements section allocation and daily operational priorities
• Ensure strict compliance with food safety HACCP hygiene sanitation and health and safety requirements
• Maintain a clean organised efficient and professional kitchen environment
• Monitor kitchen equipment and ensure proper maintenance and safe operation
• Stay informed about international culinary trends new techniques ingredients and contemporary dining concepts
• Introduce new ideas and culinary experiences that strengthen Little Krazy s identity and differentiate the concept from competitors

• Asian-inspired cuisine and flavours
• Japanese and Korean techniques and ingredients
• Italian pasta and classic sauces
• Contemporary burgers and sandwiches
• Modern comfort food
• International salads and starters
• Chocolate, pastry and indulgent desserts
• Modern plating and presentation
• High-volume restaurant production
• Experience working with diverse menus and concepts is particularly important, as the role requires a chef who can confidently move between different culinary styles while maintaining consistency and quality.