SOUS CHEF – Borgo Restaurant

Rosewood Red Sea; As Sudiyah; On-site; OMR 23,070 - 30,760; Full time

Job summary

Rosewood Red Sea is seeking a talented Sous Chef for Borgo, responsible for day-to-day kitchen operations of a multi-concept dining experience. The role emphasizes culinary leadership, menu development, and operational excellence while ensuring compliance with luxury standards.

With at least 8–10 years of culinary experience, including luxury hotel settings, the ideal candidate will bring strong knowledge of Lebanese cuisine and a passion for innovation. The Sous Chef will manage a multicultural team, uphold high culinary standards, and actively engage with guests.

Qualifications

• Minimum 8–10 years of culinary experience, including 3–4 as Sous Chef in luxury settings.
• Pre-opening experience preferred in luxury hospitality.
• Creative and detail-oriented mindset with passion for excellence.

Responsibilities

• Lead kitchen operations with an emphasis on Levantine cuisine.
• Develop seasonal menus aligned with guest expectations and market trends.
• Train, mentor, and develop a multicultural culinary team.

Skills

Culinary leadership

Lebanese cuisine expertise

Budgeting skills

Team development

Education

Culinary degree or equivalent certification

Job description

The Sous Chef at Borgo is a senior culinary leader responsible for the day‑to‑day kitchen operations of a multi‑concept dining destination at the heart of the resort. Borgo serves as the social hub of the property — a vibrant gathering space where guests spend extended time, requiring consistently exceptional food quality, service alignment, and operational excellence reflective of ultra‑luxury standards.

This role demands strong hands‑on culinary leadership combined with operational discipline to oversee multiple culinary concepts simultaneously. The Sous Chef supports all aspects of kitchen management while maintaining direct accountability for quality, consistency, production, and team performance.

Borgo Concepts

BORGO

The social heart of the resort, offering all‑day dining that sets the tone for the entire destination. It requires seamless execution from breakfast through dinner with hospitality‑driven consistency.

JIRAN

A Levantine concept focused on warm, shareable dining rooted in traditional Arab hospitality. The menu highlights charcoal grilling, regional spices, artisanal breads, and communal dishes inspired by authentic Levantine cooking.

MADELEINE

A French‑inspired patisserie showcasing buttery viennoiserie, handcrafted pastries, and refined baked goods infused with subtle local influences. Strong technical pastry knowledge and consistency are essential.

WELNESS

A wellness‑driven concept offering nutrient‑rich grain bowls and balanced plates. Focused on clean eating, seasonality, nutritional integrity, and precise execution.

Key Responsibilities

• Lead Borgo kitchen operations, ensuring authentic Levantine cuisine execution with emphasis on artisanal breads, charcoal‑grilled specialties, and refined shared plates.
• Develop and continuously refine seasonal menus aligned with guest expectations, brand direction, and market trends.
• Drive innovation in both Levantine and wellness cuisines while preserving authenticity, nutritional balance, and culinary integrity.
• Collaborate closely with the Director of Culinary Operations to execute the overall culinary vision during pre‑opening and ongoing operations.
• Ensure alignment with Rosewood luxury standards in presentation, taste, and consistency.
• Maintain strict compliance with HACCP, hygiene, and food safety standards.
• Oversee kitchen workflow including mise en place, service execution, and plating standards.
• Manage food cost, portion control, and waste reduction without compromising quality.
• Train, mentor, and develop a high‑performing multicultural culinary team.
• Conduct ongoing training in Lebanese culinary fundamentals and modern wellness cuisine.
• Support succession planning and identify high‑potential talent within the team.
• Participate in kitchen setup, equipment selection, and operational planning.
• Develop SOPs, recipe libraries, and training manuals for all concepts.
• Assist in recruitment, onboarding, and integration of culinary associates.
• Lead tastings, trials, and pre‑opening simulation exercises.
• Engage with guests to enhance dining experiences and gather feedback where appropriate.
• Represent Borgo in VIP events, media, and special culinary occasions.

Qualifications & Experience

• Minimum 8–10 years of culinary experience, including at least 3–4 years as Sous Chef in luxury or ultra‑luxury hotels or high‑end standalone restaurants.
• Pre‑opening experience in luxury hospitality environments strongly preferred.
• Culinary degree or equivalent professional certification.
• Mastery of Lebanese culinary fundamentals, combining precision technique, consistency, and regional authenticity.
• Required a “Lebanese chef.” bringing deep cultural and technical authenticity to elevate the concept.
• Strong leadership, communication, and team development skills.
• Solid commercial acumen including budgeting, food cost control, and operational efficiency.
• Creative and detail‑oriented mindset with a passion for excellence and innovation.
• Strong understanding of Lebanese cuisine and wellness‑driven cuisine principles.