Sous Chef

ENNISMORE; Medina; On-site; SAR 201,000 - 357,000; Full time

Job summary

SLS The Red Sea is seeking a Sous Chef to lead the day-to-day culinary operations and support the Chef de Cuisine in delivering high-quality, creative cuisine. You will guide the team, ensure consistent standards, and maintain an organized, efficient kitchen capable of delivering a memorable guest experience.

As a hands-on culinary leader, you will manage mise en place, training, and performance development while upholding HACCP, hygiene, and safety regulations in a luxury hospitality

Qualifications

• Degree in Culinary Arts or related field.
• Minimum 7 years culinary experience.
• At least 3 years in a supervisory or leadership role.

Responsibilities

• Support the Chef de Cuisine in daily kitchen operations.
• Lead team during prep and service to ensure efficiency.
• Maintain HACCP, hygiene and safety standards.
• Oversee mise en place and stock readiness across sections.
• Train and coach junior chefs; promote a positive kitchen culture.
• Coordinate with front-of-house for smooth service.

Skills

Leadership

HACCP knowledge

Food cost control

Team coaching

Menu development

Quality control

Communication

Education

Culinary Arts degree

Job description

At SLS The Red Sea great food is built on creativity precision and a kitchen team that moves as one As a Sous Chef you will play a key role in leading the day-to-day culinary operation supporting the Chef de Cuisine in delivering distinctive high-quality cuisine that reflects the personality and standards of SLS As a hands-on culinary leader you will guide the team through preparation and service maintain consistency and quality and help create memorable dining experiences while keeping the kitchen efficient organized and ready for every service

Key Responsibilities

Support the Chef de Cuisine in the daily management and operation of the kitchen Assist in executing creative menus aligned with the outlet concept seasonality and SLS culinary standards Ensure consistent standards of food preparation taste presentation and portioning across all kitchen sections Lead and supervise the culinary team during preparation and service to ensure smooth workflow and timely execution Oversee mise en place and daily kitchen readiness across assigned sections Train coach and support junior chefs while promoting a positive and performance-driven kitchen culture Support team scheduling performance feedback and development Monitor food costs stock levels portion control and waste to support operational and budget targets Oversee ordering inventory storage labeling and stock rotation procedures Ensure kitchen equipment is properly maintained and report maintenance requirements when needed Maintain strict compliance with HACCP food safety hygiene and local health regulations Conduct regular checks of kitchen stations storage areas and overall cleanliness Coordinate closely with front-of-house teams to ensure smooth service and a consistent guest experience Manage dietary requirements allergies VIP requests and special arrangements with accuracy and care Take responsibility for kitchen operations in the absence of the Chef de Cuisine when required Degree or diploma in Culinary Arts or a related field is preferred. Minimum 7 years of professional culinary experience , including at least 3 years in a supervisory or leadership role , preferably within a luxury hotel, resort, or upscale restaurant. Previous experience as a Junior Sous Chef, Chef de Partie, or similar culinary leadership role . Strong knowledge of modern cooking techniques, ingredients, kitchen operations, and culinary standards. Proven ability to lead, coach, and develop a culinary team in a fast-paced environment. Good knowledge of food cost control, inventory management, portion control, and waste management. Strong understanding of HACCP, food safety, and hygiene standards . Strong organizational, time-management, and problem-solving skills. Good communication and interpersonal skills with a hands-on leadership approach. Passion for culinary creativity, quality, and delivering memorable guest experiences. Flexible and able to perform effectively in a fast-paced luxury hospitality environment.