Fi’lia Chef de Cuisine

MPC Moving Picture Company; Municipality of Al Shamal; On-site; SAR 100,000 - 120,000; Full time

Job summary

A luxury hospitality company in Saudi Arabia is seeking a Chef de Cuisine for the pre-opening of SLS The Red Sea. The ideal candidate will have over 10 years of culinary experience, including 3 years in a leadership role, and will be responsible for curating seasonal menus and leading a kitchen team. An exciting opportunity to shape a new luxury dining experience awaits you.

Benefits

Competitive package

Opportunities for development

Discounts across brands

Qualifications

• Minimum of 10 years culinary experience with at least 3 years in a senior kitchen leadership role.
• Proven ability to lead and motivate large kitchen teams.
• Strong foundation in modern and classical cooking techniques.

Responsibilities

• Lead culinary vision and oversee the kitchen brigade.
• Maintain brand standards and ensure food quality.
• Implement food policies and standards.

Skills

Culinary innovation

Team leadership

Communication skills

Food safety knowledge

Education

Degree or diploma in Culinary Arts

Tools

Kitchen equipment

Inventory systems

Job description

Overview

Company Description: We are looking for a Chef de Cuisine to join the pre-opening of SLS The Red Sea. Ennismore, with its luxury brand SLS Hotels, is opening a project in The Red Sea. SLS The Red Sea is planned to open in 2025. The project features 150 luxurious keys, 7 distinct Food & Beverage outlets, and a spa sanctuary, catering to both adults and families with a range of experiences. This project is ambitious and seeks to attract top talent in the lifestyle and luxury hospitality space in the Kingdom of Saudi Arabia.

Job Description: Fi’lia, the award-winning Italian heritage restaurant, brings warm home-style cooking and modern culinary artistry to the heart of SLS Red Sea. As Chef de Cuisine, you will lead the culinary vision of this signature restaurant, blending authentic Italian comfort food with innovation to create a memorable, elevated dining experience. You will oversee the kitchen brigade, curate seasonal menus, champion consistency and quality, and ensure that every dish reflects Fi’lia’s philosophy: tradition meets modernity.

Key Responsibilities

• Brand & Strategic Leadership
• Drive culinary innovation by anticipating trends and delivering new menus, recipes, and concepts.
• Collaborate with management to define the culinary concept, ensuring balance between quality and cost.
• Submit monthly performance reports on outlet and team achievements to the Executive Chef.
• Ensure menus are accurately costed, monitored against budget, and updated regularly.
• Conduct daily quality and consistency checks, upholding brand standards.
• Identify training needs and implement staff development programs.
• Represent Fi’lia in media, press events, and brand showcases.

People Management

• Inspire and mentor the culinary team, fostering creativity and professional growth.
• Lead daily briefings and maintain transparent communication across the department.
• Set goals, delegate effectively, and ensure timely coordination of tasks.
• Conduct performance evaluations, appraisals, and coaching sessions.
• Develop staff schedules, vacation plans, and ensure optimal staffing during operations.
• Motivate the team to deliver excellence while nurturing a collaborative work culture.

Operations Management

• Implement and monitor food policies, procedures, and standards.
• Train service teams on menu storytelling and presentation.
• Achieve financial targets while maintaining quality and minimizing wastage.
• Manage stock control, requisitions, and ensure FIFO standards are followed.
• Oversee maintenance and upkeep of all kitchen equipment.
• Ensure compliance with food cost targets and operational efficiency.
• Monitor daily line checks, food quality, and guest satisfaction.

Hygiene & Safety

• Enforce HACCP standards, SFDA regulations, and hotel safety guidelines.
• Maintain high levels of sanitation and cleanliness in all kitchen and storage areas.
• Ensure accurate HACCP documentation and food safety compliance.
• Champion sustainability initiatives including energy saving, recycling, and waste management.

Qualifications

• Degree or diploma in Culinary Arts or a related discipline preferred.
• Minimum of 10 years culinary experience with at least 3 years in a senior kitchen leadership role (Sous Chef or above), ideally in a 5-star hotel or high-end standalone restaurant.
• Proven ability to lead, coach, and motivate large and diverse kitchen teams.
• Strong foundation in modern and classical cooking techniques, with an eye for detail and innovation.
• Excellent organizational, communication, and interpersonal skills.
• Sound knowledge of kitchen equipment, food safety regulations, allergen management, and sanitation protocols.
• Proficiency in inventory systems and kitchen software (e.g., procurement platforms, recipe management systems).
• Energetic, composed under pressure, and passionate about delivering a next-level culinary experience.

Additional Information

What\'s in it for you...

• The opportunity to join an innovative, fast-growing, international group that’s committed to not just building new hotels but building a global brand.
• The chance to challenge the norm and work in an environment that is both creative and rewarding.
• Become part of a team that’s very passionate about creating great hospitality experiences and exploring new locations at every opportunity.
• A competitive package and plenty of opportunity for development.
• Excellent discounts across the entire Ennismore family of brands.

SLS is part of Ennismore, a creative hospitality company rooted in culture and community, with a global collection of entrepreneurial and founder-built brands with purpose at their heart. Ennismore is a joint- venture with Accor, formed in 2021.