Executive Sous Chef📣 إعلان

About the Role

Red Sea Global Hospitality is seeking an Executive Sous Chef to join its team in Tabuk. This full-time position supports the Executive Chef in overseeing daily culinary operations within a five-star luxury hotel environment. The role is integral to delivering exceptional guest experiences and fostering an environment of operational excellence and continuous improvement.

Culinary Operations Leadership

As an Executive Sous Chef, you will be responsible for supporting the Executive Chef in managing all day-to-day culinary operations. This includes supervising food preparation and service across all kitchen outlets, ensuring consistency in food quality, taste, presentation, and portion control. You will execute menus according to brand standards and seasonal requirements, maintaining high culinary standards across restaurants, banquets, lounges, executive club operations, and in-room dining.

Kitchen Management and Team Development

This role requires strong leadership to mentor and supervise Sous Chefs, Chef de Parties, and kitchen colleagues. You will coordinate daily kitchen operations to ensure efficient service delivery, provide coaching, mentoring, and hands-on training to culinary team members, and conduct daily briefings to communicate operational priorities. The Executive Sous Chef will also act as the Executive Chef in their absence. A key aspect of this role involves training, mentoring, and developing culinary team members, identifying development opportunities, and fostering teamwork and accountability.

Operational and Food Safety Standards

Ensuring compliance with all culinary standard operating procedures is essential. This includes coordinating closely with Food & Beverage, Stewarding, Procurement, and Events teams, and overseeing banquet production and special events. You will monitor production schedules to optimize workflow and ensure adequate staffing for efficient kitchen operations. Maintaining the highest standards of cleanliness, kitchen organization, and full compliance with HACCP, food safety regulations, sanitation standards, and hotel policies is paramount. Regular inspections will be conducted to ensure food safety and quality standards are consistently met, alongside promoting sustainability and waste reduction initiatives.

Qualifications and Experience

Candidates should possess a Degree or Diploma in Culinary Arts, Hospitality Management, or a related field, with professional culinary certifications being preferred. A minimum of 8–10 years of progressive culinary leadership experience within luxury hotels or fine dining establishments is required, including at least 3–5 years as an Executive Sous Chef or Senior Sous Chef in a five-star luxury hotel. Proven experience working within Michelin Guide-recognized restaurants, Michelin-starred establishments, Forbes Travel Guide Five-Star hotels or resorts, or under Michelin-starred chefs is essential, demonstrating a commitment to world-class culinary excellence and luxury guest experiences. Experience managing multiple kitchen outlets and banquet operations is also required.

Key Skills and Attributes

The ideal candidate will have strong expertise in international cuisine and luxury dining operations, with excellent knowledge of modern culinary techniques and food presentation. Essential skills include strong leadership, coaching, and people management abilities, with experience managing large multicultural kitchen teams. A good financial understanding of food cost, labor cost, menu costing, and inventory management is necessary, alongside strong planning, organization, and problem-solving skills. Excellent communication and interpersonal skills are vital, as is a thorough knowledge of HACCP, food safety regulations, and sanitation standards. The ability to perform effectively in a fast-paced luxury hospitality environment is crucial.