Sous Chef

At SLS The Red Sea, great food is built on creativity, precision, and a kitchen team that moves as one. As a Sous Chef, you will play a key role in leading the day-to-day culinary operation, supporting the Chef de Cuisine in delivering distinctive, high-quality cuisine that reflects the personality and standards of SLS.

As a hands-on culinary leader, you will guide the team through preparation and service, maintain consistency and quality, and help create memorable dining experiences while keeping the kitchen efficient, organized, and ready for every service.

Key Responsibilities

• Support the Chef de Cuisine in the daily management and operation of the kitchen.

• Assist in executing creative menus aligned with the outlet concept, seasonality, and SLS culinary standards.

• Ensure consistent standards of food preparation, taste, presentation, and portioning across all kitchen sections.

• Lead and supervise the culinary team during preparation and service to ensure smooth workflow and timely execution.

• Oversee mise en place and daily kitchen readiness across assigned sections.

• Train, coach, and support junior chefs while promoting a positive and performance-driven kitchen culture.

• Support team scheduling, performance feedback, and development.

• Monitor food costs, stock levels, portion control, and waste to support operational and budget targets.

• Oversee ordering, inventory, storage, labeling, and stock rotation procedures.

• Ensure kitchen equipment is properly maintained and report maintenance requirements when needed.

• Maintain strict compliance with HACCP, food safety, hygiene, and local health regulations.

• Conduct regular checks of kitchen stations, storage areas, and overall cleanliness.

• Coordinate closely with front-of-house teams to ensure smooth service and a consistent guest experience.

• Manage dietary requirements, allergies, VIP requests, and special arrangements with accuracy and care.

• Take responsibility for kitchen operations in the absence of the Chef de Cuisine when required.

• Degree or diploma in Culinary Arts or a related field is preferred.

• Minimum 7 years of professional culinary experience, including at least 3 years in a supervisory or leadership role, preferably within a luxury hotel, resort, or upscale restaurant.

• Previous experience as a Junior Sous Chef, Chef de Partie, or similar culinary leadership role.

• Strong knowledge of modern cooking techniques, ingredients, kitchen operations, and culinary standards.

• Proven ability to lead, coach, and develop a culinary team in a fast-paced environment.

• Good knowledge of food cost control, inventory management, portion control, and waste management.

• Strong understanding of HACCP, food safety, and hygiene standards.

• Strong organizational, time-management, and problem-solving skills.

• Good communication and interpersonal skills with a hands-on leadership approach.

• Passion for culinary creativity, quality, and delivering memorable guest experiences.

• Flexible and able to perform effectively in a fast-paced luxury hospitality environment.