Executive Sous Chef - Fairmont the Red Sea.

Company Description

Raffles & Fairmont the Red Sea , positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites.

Job Description

The Executive Sous Chef will lead and oversee daily culinary operations across all outlets, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role will support the Executive Chef in managing all aspects of the kitchen and stewarding departments, driving operational excellence, team development, and innovation in menu creation.

Key Responsibilities

• Lead the day-to-day operations of the kitchen through an active presence in all culinary areas, fostering teamwork, creativity, and consistency.
• Support the Executive Chef in overseeing all culinary and stewarding functions, including Banquet operations, ensuring smooth coordination across all outlets.
• Supervise the Stewarding Department with focus on scheduling, cost management, inventory, and colleague performance.
• Manage food cost, labor, purchasing, and inventory control in line with budgetary objectives.
• Collaborate with culinary leadership on menu design, development, costing, and seasonal promotions that drive revenue and guest engagement.
• Ensure strict adherence to hygiene, sanitation, and food safety standards (HACCP), maintaining an exemplary kitchen environment.
• Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability.
• Partner with Front of House leaders to enhance service delivery by training colleagues on menu knowledge and culinary storytelling.
• Personally engage with guests and respond to feedback, ensuring exceptional and memorable dining experiences.
• Participate in recruitment, onboarding, and continuous development of culinary colleagues, promoting a culture of excellence and learning.
• Actively contribute to colleague engagement and recognition initiatives across the culinary division.
• Collaborate with the Marketing and PR teams to promote the resort's culinary offerings through media, events, and social platforms.
• Lead the kitchen team in the absence of the Executive Chef or Cluster Executive Chef.
• Uphold company policies, service standards, and brand values at all times.
• Perform other duties as assigned to meet business needs.

Qualifications

Additional Information

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