Job Description

Raffles & Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites.

At Raffles The Red Sea, we are seeking a passionate and experienced Sous Chef to support the Executive Chef in delivering exceptional culinary experiences. As a key member of the kitchen leadership team, you will oversee daily kitchen operations, ensure the highest standards of food quality, and lead a team committed to excellence, creativity, and consistency.

The Sous Chef plays a critical role in maintaining operational efficiency, controlling costs, and fostering a positive and high-performing kitchen environment in line with Raffles’ luxury standards.

Qualifications

Key Responsibilities:

Kitchen Operations

• Supervise all phases of food preparation, production, and service across restaurants, banquets, and colleague dining.
• Ensure all dishes are prepared and presented according to Raffles standards and recipes.
• Monitor food quality, consistency, and portion control at all times.
• Assist in menu planning, recipe development, and seasonal menu changes.
• Support in forecasting, scheduling, and managing kitchen operations based on business demands.

Team Leadership

• Train, mentor, and supervise kitchen colleagues to ensure high performance and development.
• Foster a positive, collaborative, and productive work environment.
• Conduct regular briefings, coaching sessions, and sanitation meetings.
• Act as a leader in the absence of the Executive Chef when required.

Financial & Cost Control

• Monitor and control food and labor costs to meet departmental targets.
• Manage inventory, ordering, and stock rotation to minimize waste.
• Prepare forecasts and support budgeting processes.

Health, Safety & Hygiene

• Ensure full compliance with food safety standards, hygiene regulations, and HACCP procedures.
• Maintain cleanliness and organization across all kitchen areas.
• Conduct regular inspections to uphold safety and sanitation standards.

Guest Experience

• Maintain a guest-focused approach, ensuring prompt and high-quality service.
• Collaborate with front-of-house teams to enhance overall dining experiences.
• Handle special requests and dietary requirements with attention to detail.

Additional Responsibilities

• Attend departmental and hotel meetings as required.
• Maintain high standards of personal grooming and professionalism.
• Perform additional duties as assigned by the Executive Chef or hotel management.

Qualifications:

Education & Experience

• Diploma or degree in Culinary Arts or a related field.
• Minimum 4–5 years of progressive culinary experience in a luxury hotel or fine dining environment.
• At least 2 years in a supervisory or leadership role.

Technical Skills

• Strong knowledge of international cuisines, including Middle Eastern and Western.
• Proficiency in advanced cooking techniques and kitchen equipment.
• Experience with menu development, food costing, and inventory management.
• Knowledge of HACCP and food safety standards (ServSafe or equivalent certification preferred).

Competencies

• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Ability to work effectively in a fast-paced, high-pressure environment.
• Strong problem-solving and decision-making skills.
• High attention to detail and commitment to quality.
• Financial acumen and ability to manage costs efficiently.
• Creativity and passion for culinary excellence.

Additional Requirements

• Fluency in English; Arabic is an advantage.
• Physically able to stand for long periods and lift up to 20–25 kg when required.
• Flexible to work shifts, weekends, and public holidays.