Sous Chef - Raffles the Red Sea.

Job Description

At Raffles The Red Sea, we are seeking a passionate and experienced Sous Chef to support the Executive Chef in delivering exceptional culinary experiences. As a key member of the kitchen leadership team, you will oversee daily kitchen operations, ensure the highest standards of food quality, and lead a team committed to excellence, creativity, and consistency.

The Sous Chef plays a critical role in maintaining operational efficiency, controlling costs, and fostering a positive and high-performing kitchen environment in line with Raffles’ luxury standards.

 

Key Responsibilities:

Kitchen Operations

• Supervise all phases of food preparation, production, and service across restaurants, banquets, and colleague dining.
• Ensure all dishes are prepared and presented according to Raffles standards and recipes.
• Monitor food quality, consistency, and portion control at all times.
• Assist in menu planning, recipe development, and seasonal menu changes.
• Support in forecasting, scheduling, and managing kitchen operations based on business demands.

Team Leadership

• Train, mentor, and supervise kitchen colleagues to ensure high performance and development.
• Foster a positive, collaborative, and productive work environment.
• Conduct regular briefings, coaching sessions, and sanitation meetings.
• Act as a leader in the absence of the Executive Chef when required.

Financial & Cost Control

• Monitor and control food and labor costs to meet departmental targets.
• Manage inventory, ordering, and stock rotation to minimize waste.
• Prepare forecasts and support budgeting processes.

Health, Safety & Hygiene

• Ensure full compliance with food safety standards, hygiene regulations, and HACCP procedures.
• Maintain cleanliness and organization across all kitchen areas.
• Conduct regular inspections to uphold safety and sanitation standards.

Guest Experience

• Maintain a guest-focused approach, ensuring prompt and high-quality service.
• Collaborate with front-of-house teams to enhance overall dining experiences.
• Handle special requests and dietary requirements with attention to detail.

Additional Responsibilities

• Attend departmental and hotel meetings as required.
• Maintain high standards of personal grooming and professionalism.
• Perform additional duties as assigned by the Executive Chef or hotel management.

 

Qualifications:

Education & Experience

• Diploma or degree in Culinary Arts or a related field.
• Minimum 4–5 years of progressive culinary experience in a luxury hotel or fine dining environment.
• At least 2 years in a supervisory or leadership role.

Technical Skills

• Strong knowledge of international cuisines, including Middle Eastern and Western.
• Proficiency in advanced cooking techniques and kitchen equipment.
• Experience with menu development, food costing, and inventory management.
• Knowledge of HACCP and food safety standards (ServSafe or equivalent certification preferred).

Competencies

• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Ability to work effectively in a fast-paced, high-pressure environment.
• Strong problem-solving and decision-making skills.
• High attention to detail and commitment to quality.
• Financial acumen and ability to manage costs efficiently.
• Creativity and passion for culinary excellence.

Additional Requirements

• Fluency in English; Arabic is an advantage.
• Physically able to stand for long periods and lift up to 20–25 kg when required.
• Flexible to work shifts, weekends, and public holidays.