Wellness-Driven All-Day Dining Sous Chef

Miraval Resorts & Spas; Saudi Arabia; On-site; SAR 223,000 - 357,000; Full time

Benefits offered by this job

Competitive salary

Accommodation provided

Flight entitlement to Red Sea Global

Wellness & innovation

Job summary

Miraval The Red Sea is seeking a dynamic Sous Chef to join our All-Day Dining team. You will lead daily kitchen operations, work closely with the Chef de Cuisine, and ensure consistent high-quality dining experiences aligned with our wellness-inspired philosophy.

The ideal candidate has 3–5 years as sous chef in luxury or high-volume settings, strong command of international cuisines, HACCP knowledge, and fluent English.

Qualifications

• Minimum 3–5 years of experience as Sous Chef or equivalent in a luxury or high-volume setting.
• Solid knowledge of international cuisines and wellness-based culinary practices.
• Strong administrative and organizational skills with attention to detail.
• Fluent in English.
• HACCP certification is an advantage.

Responsibilities

• Support the Chef de Cuisine in overseeing daily kitchen operations.
• Lead and inspire a multicultural team in a high-volume, wellness-driven environment.
• Ensure strict compliance with HACCP, food safety, and hygiene protocols.
• Manage kitchen documentation, including inventory, production planning, and daily reports.
• Uphold consistency in food preparation, portioning, and presentation.
• Foster a collaborative and respectful kitchen culture through clear communication and mentorship.

Skills

Leadership

Culinary expertise

English fluency

Operational efficiency

Education

Culinary education

Certifications (preferred)

Job description

Miraval The Red Sea is seeking a dynamic Sous Chef to join our All-Day Dining team. You will lead daily kitchen operations, work closely with the Chef de Cuisine, and ensure consistent high-quality dining experiences aligned with our wellness-inspired philosophy.

The ideal candidate has 3–5 years as sous chef in luxury or high-volume settings, strong command of international cuisines, HACCP knowledge, and fluent English.