Executive Sous Chef Fairmont the Red Sea.

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 resorts 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 :

• Minimum of 2 years experience in a similar leadership role within a luxury high-volume hotel or resort environment.

• Strong culinary foundation with hands-on experience across multiple kitchen operations.

• Proven ability to manage and inspire large multicultural teams with clear communication and a collaborative approach.

• Creative and strategic thinker with a passion for innovation and continuous improvement.

• Strong understanding of cost control inventory management and food safety compliance.

• Adaptable and resilient in fast-paced dynamic environments.

• Excellent interpersonal and guest engagement skills.

• Culinary degree or equivalent professional certification required.

• Advanced knowledge of food safety and HACCP standards.

• Flexibility to work varied schedules including evenings weekends and public holidays.

• Media-friendly and confident representing the culinary team in events and promotions.

Additional Information :

• Understanding of Ultra-Luxury guest expectations and brand alignment.
• experience in project coordination scheduling and document control during pre-Opening stages.
• Experience in pre-opening is a must.
• A proactive anticipatory approach with a strong sense of ownership and accountability.
• Impeccable grooming and personal presentation aligned with Luxury standards.

• Service-oriented with exceptional attention to detail.

• Professional grooming and presentation at all times.

• High energy level and self-motivated approach to achieving excellence.

• Ability to work collaboratively and contribute effectively in a team environment.

Remote Work :

No

Employment Type :

Full-time