Sous Chef (Muslims Only)

Makkah Clock Royal Tower, A Fairmont Hotel, is located only a few steps away from the Masjid Al Haram and the Holy Ka’aba. This 76-story hotel, one of the world’s tallest, is the focal point of the Abraj Al Bait Complex, part of the King Abdul Aziz Endowment Project, is the iconic symbol of hospitality in the Holy City. The hotel authentic hospitality is seen throughout 1618 guest rooms and suites are thoughtfully and elegantly appointed-with extravagant amenities and five-star services that allow for peaceful reflection and repose. 

• Understand the importance and demonstrate a commitment to our ‘Our Culinary Culture’.
• As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to pastry cook positions to ensure a consistently high level of productivity.
• In conjunction with the Executive Pastry Chef you will supervise your colleagues to ensure the highest level of production and the efficient execution of service.
• Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.
• Have full knowledge of all pastry menu items, syllabus, daily features and promotions as it applies to your operation.
• Ensure all pastry items are prepared according to the recipes and standards specified by the Executive Pastry Chef, this includes quality checks and tasting all food prior to it being served.
• Ensure all kitchen Colleagues are aware of standards and expectations.
• Communicate, monitor and delegate EHC and Serve Safe standards to ensure all production and behaviors are in line with our standards. Ensure all EHC standard temperature logs are completed accurately.
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Report tardiness and unsafe work practices immediately to the Chef on duty.
• Responsible for operating all station, including setting your colleagues up for success on your days off.
• Actively share ideas, opinions and suggestions in daily shift briefings.
• Liaise daily with Pastry Chefs to keep open lines of communication regarding guest feedback.
• Continually strive to improve food preparation and presentations.
• Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.
• Lead and supervise the quality and quantity of the Pastry department.

• Coordinate the production as it relates to banquet and Venues functions.
• Conduct daily shift briefings.
• Assist in the development of new dessert, pastry and bread products.
• Follow payroll costs and productivity within budgeted guidelines.
• Provide training for new Pastry Colleagues.
• Other duties as assigned.

• Diploma from a reputable Hospitality Management / Culinary school preferred.
• Additional certification(s) in Food & Beverage will be an advantage.
• Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally.
• Excellent reading, writing and oral proficiency in English language.
• Ability to speak other languages and basic understanding of local languages will be an advantage.
• Good working knowledge of MS Excel, Word, & PowerPoint.
• High degree of professionalism with sound human resources management and business acumen capabilities.

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