Overview
Executive Sous Chef Jobs in Tabuk, Saudi Arabia at Red Sea Global Hospitality
Job Title: Executive Sous Chef
Department: Culinary
Reporting to: Executive Chef
About Us
Welcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are committed to delivering exceptional guest experiences and creating an extraordinary work environment for our team members. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration-values that guide us in our pursuit of operational brilliance, innovative guest service, and sustainable practices. Joining us means you will be part of a forward-thinking, pioneering organization, shaping the future of luxury hospitality, and contributing to the elevation of the Red Sea Global brand.
The Role
As an Executive Sous Chef, you will support the Executive Chef in leading the daily culinary operations of a five-star luxury hotel. You will oversee kitchen operations across all food outlets, ensuring exceptional food quality, consistency, hygiene, and operational excellence while maintaining the highest luxury hospitality standards.
The role requires a highly skilled culinary leader with extensive luxury hotel experience, strong operational expertise, and the ability to lead large multicultural teams in a fast-paced environment.
You will play a key role in mentoring the culinary brigade, maintaining Michelin-level culinary standards, controlling costs, and ensuring seamless execution across restaurants, banqueting, lounges, executive club operations, and in-room dining.
At Red Sea Global Hospitality, you will contribute to creating memorable dining experiences by supporting culinary innovation, operational excellence, and a culture of continuous improvement.
Key Areas of Responsibilities
Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality employees continuously innovate in caring for the needs of the business, their guests, and their colleagues. As an Executive Sous Chef, you will need to:
Culinary Operations
- Support the Executive Chef in managing all day-to-day culinary operations.
- Supervise food preparation and service across all kitchen outlets.
- Ensure consistency in food quality, taste, presentation, and portion control.
- Execute menus according to brand standards and seasonal requirements.
- Maintain high culinary standards across restaurants, banquets, lounges, executive club, and in-room dining.
- Lead and supervise Sous Chefs, Chef de Parties, and kitchen colleagues.
- Coordinate daily kitchen operations to ensure efficient service delivery.
- Provide coaching, mentoring, and hands-on training to culinary team members.
- Conduct daily briefings and communicate operational priorities.
- Act as the Executive Chef during their absence.
Operational Excellence
- Ensure compliance with all culinary standard operating procedures.
- Coordinate closely with Food & Beverage, Stewarding, Procurement, and Events teams.
- Oversee banquet production and special events to ensure successful execution.
- Monitor production schedules to optimize workflow and productivity.
- Ensure adequate staffing and efficient kitchen operations.
Food Safety & Quality Assurance
- Ensure full compliance with HACCP, food safety regulations, sanitation standards, and hotel policies.
- Maintain the highest standards of cleanliness and kitchen organization.
- Conduct regular inspections to ensure food safety and quality standards are consistently met.
- Monitor food storage, labeling, and stock rotation procedures.
- Promote sustainability and waste reduction initiatives.
- Support the Executive Chef in achieving food cost and labor cost targets.
- Monitor food waste and implement corrective actions where necessary.
- Assist in menu costing and recipe standardization.
- Ensure proper inventory control and stock management.
- Help maximize profitability while maintaining premium quality standards.
Team Development
- Train, mentor, and develop culinary team members.
- Identify development opportunities and support succession planning.
- Foster teamwork, accountability, and continuous learning.
- Conduct performance coaching and provide constructive feedback.
- Promote employee engagement and a positive working environment.
Guest Experience
- Ensure exceptional food quality and…
Title: Executive Sous Chef
Company: Red Sea Global Hospitality
Location: Tabuk, Saudi Arabia
Category: