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Chef in Charge (Junior Sous Chef) - Yousef Al-Rajhi Group at Qureos Inc
Riyadh, Riyadh Region, Saudi Arabia -
Full Time

Start Date

Immediate

Expiry Date

11 Feb, 26

Salary

0.0

Posted On

13 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Operations, Team Leadership, Hygiene Management, Mise En Place, Communication Skills, Mentoring, Cooking Skills, Customer Engagement, Pressure Management, Casual Dining Experience, Street-Style Cuisine, Fun Atmosphere, Quality Consistency, Safety Standards, Ordering Management, Enthusiasm

Industry

technology;Information and Internet

Description
Chef in Charge (Junior Sous Chef Level) – ZARO Riyadh At ZARO, we flip, roll, and serve more than just food – we serve smiles. We’re looking for a Chef in Charge with solid experience leading a fast-paced kitchen, strong technical skills, and a sense of fun that matches our energetic brand culture. Responsibilities: Supervise kitchen operations, ensuring all parathas, burgers, and sides are consistently prepared to ZARO standards. Lead the team with enthusiasm, fostering a fun and engaging atmosphere for both team and guests. Oversee daily prep, ordering, and mise en place management. Maintain hygiene, safety, and cleanliness across all kitchen sections. Coordinate with the front-of-house to ensure smooth and timely service. Mentor and train junior chefs with a hands-on approach. Uphold brand presentation, taste, and quality consistency. Report directly to the Head Chef / Brand Operations. Requirements: Minimum 3 years’ experience in a similar leadership role within a busy casual dining concept. Strong cooking skills and understanding of contemporary street-style cuisine. Energetic, playful, and outgoing personality – essential for the ZARO vibe. Ability to manage pressure with a smile and engage with both team and customers. Excellent communication and leadership abilities.
Responsibilities
Supervise kitchen operations and ensure food is prepared to ZARO standards. Lead the team while maintaining hygiene and coordinating with front-of-house for timely service.