Sous Chef

SLS; Saudi Arabia; On-site; SAR 120,000 - 180,000; Full time

Job summary

SLS The Red Sea in Saudi Arabia is seeking a hands-on Sous Chef to lead daily culinary operations under the Chef de Cuisine. You will guide a busy kitchen, ensure high-quality preparation, and maintain consistency across outlets while keeping service swift and organized.

You will train junior chefs, manage costs, uphold HACCP standards, and deliver memorable guest experiences in a luxury resort setting.

Qualifications

• 7+ years of professional culinary experience, with leadership/ supervisory roles
• Strong knowledge of modern cooking techniques and kitchen operations
• Excellent organizational, time-management and problem-solving skills

Responsibilities

• Support Chef de Cuisine in daily kitchen operations and menu execution
• Lead and train culinary team to maintain high standards
• Ensure HACCP, food safety, hygiene and cost controls across all sections
• Coordinate with front-of-house to ensure seamless guest experience
• Maintain mise en place and kitchen readiness for service

Skills

Culinary leadership

Team management

Food cost control

HACCP knowledge

Effective communication

Education

Degree or diploma in Culinary Arts

Job description

Company Description

Company Description Welcome to SLS The Red Sea where bold creativity and unapologetic luxury come to life Part of Ennismore s globally celebrated lifestyle portfolio SLS Hotels are known for redefining hospitality through striking design elevated service and magnetic social energy Now open on the Red Sea coast SLS The Red Sea stands as one of Saudi Arabia s most exciting lifestyle destinations The resort features 150 impeccably designed keys five dynamic Food amp Beverage venues and a luxurious spa sanctuary offering guests a seamless blend of indulgence entertainment and escape From vibrant dining experiences to moments of pure relaxation every detail is crafted to surprise inspire and connect More than a hotel SLS The Red Sea is a living stage a place where creativity thrives individuality is celebrated and bold ideas are encouraged As the journey continues beyond opening we are building a passionate team to shape the future of this iconic destination If you re driven by excellence energized by lifestyle hospitality and ready to be part of something extraordinary this is where your story continues

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

We are much more than a world leader We are 240 000 hoteliers with the same shared passion for welcoming We take care of millions of guests in our 4 100 addresses and on our digital platforms As an operator and franchisor HotelServices owner and investor HotelInvest we invest all our energy into making a Feel Welcomea resonate as the finest hotel promise From luxury to economy and in every corner of the globe AccorHotels 20 brands meet all the needs of business and leisure travelers seeking comfort attention and high-quality services

Requirements and Qualifications

• 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.