Sous Chef - Fairmont The Red Sea.📣 Job Ad

About the Role

Fairmont Hotels & Resorts is seeking a Sous Chef to join the culinary team at Fairmont The Red Sea, located in Umluj, Tabuk, Saudi Arabia. This resort is part of the Red Sea Project and features 361 rooms and eleven dining concepts. As a key member of the kitchen leadership, the Sous Chef will support the Executive Chef in managing daily kitchen operations, ensuring high standards of food quality, creativity, and consistency. This role is integral to maintaining operational efficiency, controlling costs, and fostering a positive kitchen environment aligned with Fairmont's luxury standards.

Key Responsibilities

• Supervise all aspects of food preparation, production, and service across all dining outlets and banquets.
• Ensure dishes are prepared and presented according to Fairmont standards and established recipes.
• Monitor food quality, consistency, and portion control.
• Assist with menu planning, recipe development, and seasonal menu updates.
• Support in forecasting, scheduling, and managing kitchen operations based on business demands.
• Train, mentor, and supervise kitchen colleagues to ensure high performance and professional 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.
• Monitor and control food and labor costs to meet departmental targets.
• Manage inventory, ordering, and stock rotation to minimize waste.
• Prepare forecasts and support departmental budgeting processes.
• 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.
• 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.
• 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 and Requirements

• Diploma or degree in Culinary Arts or a related field.
• Minimum of 4 to 5 years of progressive culinary experience in a luxury hotel or fine dining environment.
• At least 2 years of experience in a supervisory or leadership role within a kitchen setting.
• Fluency in English; proficiency in Arabic is considered an advantage.
• Physically capable of standing for extended periods and lifting up to 20-25 kg when necessary.
• Flexibility to work shifts, including weekends and public holidays.

Required Skills

• Expertise in Culinary Arts and advanced cooking techniques.
• Proficiency in international cuisines, with a strong understanding of Middle Eastern and Western culinary traditions.
• Skilled in menu development, food costing, and inventory management.
• Knowledge of HACCP and food safety standards; ServSafe or equivalent certification is preferred.
• Strong leadership and team management capabilities.
• 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 a commitment to culinary excellence.
• Proficiency with various kitchen equipment.
• Financial acumen and the ability to manage costs efficiently.
• Creativity and a passion for delivering exceptional culinary experiences.

Work Context

This is a full-time position based at Fairmont The Red Sea in Umluj, Tabuk, Saudi Arabia. The role requires 5-10 years of experience. The company is Fairmont Hotels & Resorts.