ibis Yanbu, located in Yanbu, Saudi Arabia, is a welcoming hotel that offers modern accommodations and exceptional service. With 164 rooms and 16 Family Suites, we provide the comforts of home, including free WiFi and the exclusive Sweet Bed by ibis. Guests can relax by the swimming pool on our terrace, enjoy snacks and beverages at the bar, and savor delicious dishes at the ibis restaurant. We serve breakfast from 6 AM to noon to ensure our guests start their day in Yanbu on a productive note.

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Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

The Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment.

Key Responsibilities:

• Assist the Executive Chef in planning and directing food preparation and culinary activities.

  
  

• Supervise and coordinate the kitchen team during food preparation and service.

  
  

• Ensure dishes are prepared and presented to hotel standards.

  
  

• Monitor kitchen operations to maintain food quality, freshness, and consistency.

  
  

• Train, mentor, and develop junior kitchen staff.

  
  

• Ensure compliance with food safety, hygiene, and sanitation regulations.

  
  

• Manage kitchen inventory and food cost control.

  
  

• Participate in menu development and costings.

  
  

• Handle kitchen scheduling, stock ordering, and supplier communication in the Chef’s absence.

  
  

• Ensure a clean, organized, and efficient kitchen workspace.

  
  

• Address and resolve any kitchen or food-related issues promptly.

  
  

• Stay updated with culinary trends and new techniques.

  
  

• Proven experience as a Sous Chef or Senior Chef de Partie in a hotel or high-volume kitchen.

  
  

• Strong leadership and communication skills.

  
  

• Excellent organizational and time-management abilities.

  
  

• In-depth knowledge of food safety and sanitation standards (HACCP or equivalent).

  
  

• Ability to work under pressure and handle multiple tasks.

  
  

• Passion for high-quality cuisine and customer satisfaction.

  
  

• Flexibility to work shifts, including weekends and holidays.