Executive Chef

Join Red Sea Global Hospitality and become part of a team leading the change in responsible development and regenerative tourism.

Job Title: Executive Chef

Department: Culinary

Reporting to: Hotel Manager

About Us

Welcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are redefining the culinary experience by offering exceptional dining that complements our luxurious hospitality. Our core valuesRespect, Responsibility, Passion, and Collaborationguide us in creating memorable experiences for our guests while providing a thriving, supportive environment for our team members. Join us and become part of a pioneering team that is shaping the future of luxury hospitality.

The Role

As the Executive Chef, you will oversee the entire culinary operation, ensuring that all food production is executed to the highest standards of quality, consistency, and innovation. You will lead the culinary team in designing and delivering exceptional dining experiences across all outlets, managing the kitchen's daily operations, and collaborating closely with other departments to ensure smooth service and guest satisfaction. Reporting directly to the Hotel Manager, you will play a key role in developing the food and beverage strategy, managing budgets, and fostering an environment of creativity and excellence within the kitchen.

Key Areas of Responsibilities

Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality team members continuously innovate in caring for the needs of the business, their guests, and their colleagues. As Executive Chef, you will need to:

Culinary Leadership & Team Management:

Lead, motivate, and inspire a team of culinary professionals, creating a positive and collaborative kitchen environment. Foster creativity and encourage the professional development of each team member, providing training, feedback, and growth opportunities. Ensure the team adheres to the highest culinary standards and works efficiently together to deliver exceptional dining experiences.

Menu Development & Innovation:

Oversee the creation, design, and execution of all menus, ensuring a balance between innovation, guest preferences, and operational feasibility. Regularly review and refresh menus to keep offerings fresh, seasonal, and aligned with brand standards. Work with the Hotel Manager to develop food concepts that complement the hotel's overall guest experience and align with its unique identity.

Quality Control & Consistency:

Ensure that all dishes leaving the kitchen meet the highest standards of quality, taste, and presentation. Regularly inspect food preparation and storage areas to ensure compliance with health, safety, and sanitation regulations. Implement and maintain standard operating procedures (SOPs) for consistency across all kitchen operations, from food production to plating and service.

Budget & Cost Control:

Manage the kitchen's budget, controlling costs for food, labor, and supplies while maintaining exceptional quality and service standards. Collaborate with the Hotel Manager to implement cost-effective purchasing strategies and optimize inventory management. Regularly review financial reports and adjust processes to ensure budget compliance.

Guest Experience & Satisfaction:

Work closely with the Front Office, Food & Beverage, and Event teams to ensure that culinary offerings align with guest expectations, seasonal trends, and special requests. Respond promptly to guest feedback, addressing concerns related to food quality, preparation, or presentation to maintain high levels of guest satisfaction.

Operational Efficiency:

Oversee the daily operations of the kitchen, including food preparation, ordering, inventory, staffing, and equipment maintenance. Ensure that the kitchen operates efficiently, without waste, while maintaining a high level of hygiene and safety standards. Manage the kitchen's staff scheduling to optimize labor costs while ensuring adequate coverage during peak times.

Health, Safety & Compliance:

Ensure strict adherence to food safety regulations, sanitation standards, and workplace safety protocols. Maintain a clean and organized kitchen environment at all times. Regularly conduct health and safety training for kitchen team members and ensure compliance with all relevant laws and regulations.

Collaboration with Other Departments:

Work in partnership with the Food & Beverage Manager, Hotel Manager, and other department heads to coordinate food service and ensure that culinary needs are met for all events, banquets, and daily dining operations. Collaborate with the Housekeeping and Engineering teams to ensure the kitchen is well-maintained, and equipment is in good working condition.

Sustainability & Waste Management:

Develop and implement strategies to reduce food waste and promote sustainable practices, including sourcing locally when possible and ensuring proper food storage and handling. Support the hotel's sustainability initiatives by incorporating environmentally friendly practices in the kitchen.

Staffing & Training:

Assist with the recruitment, onboarding, and training of kitchen team members, ensuring they understand the hotel's culinary standards and procedures. Continuously evaluate and train team members to maintain high levels of performance, safety, and guest service.

Reporting & Documentation:

Maintain accurate records of food inventories, ordering, and kitchen expenses. Provide regular reports to the Hotel Manager regarding kitchen operations, including performance, financial reports, and team performance metrics. Document incidents, complaints, and actions taken to resolve them.

Qualifications and Standards

To excel in this role, candidates should meet the following qualifications:

• Education: A Culinary Arts degree or equivalent; additional certifications in food safety, hygiene, and management is an asset.
• Experience: Minimum of 8 - 10 years of experience in a culinary leadership role, with at least 3 years as a Head Chef or Executive Chef in a five star hotel, resort, or fine dining environment.
• Leadership Skills: Proven experience in leading, motivating, and developing a large, diverse culinary team. Ability to inspire creativity, teamwork, and exceptional performance.
• Culinary Expertise: Strong knowledge of cooking techniques, kitchen operations, food safety protocols, and industry trends. Expertise in both local and international cuisines.
• Budget & Financial Acumen: In-depth experience with budgeting, cost control, and financial management within the culinary department. Ability to analyze financial data and adjust operations accordingly.
• Guest Service Excellence: A passion for delivering exceptional guest experiences through food and beverage offerings, with a strong track record of exceeding guest expectations.
• Operational Knowledge: Comprehensive understanding of kitchen operations, including staff management, equipment maintenance, inventory control, and food safety.
• Communication Skills: Excellent verbal and written communication skills, with the ability to interact effectively with team members, guests, and senior management.
• Problem-Solving Skills: Strong ability to address and resolve issues quickly and effectively while maintaining a calm and composed demeanor.
• Health & Safety Knowledge: In-depth knowledge of food safety, sanitation, and workplace safety regulations.

In Return, What We Offer

• Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move.
• Competitive compensation package.
• Access to exclusive perks, complimentary nights, and benefits within Red Sea Global Hospitality.
• Health Insurance coverage whilst in service.
• A supportive and inclusive work environment that values diversity and collaboration.
• Employee Recognition Programs.
• Daily meals on duty and uniform dry-cleaning services.
• Year-round events of social, wellness programs, charity drives, and sports activities.

Accessibility and Adjustments

We welcome all applicants and are keen to ensure our employees reflect the diversity of the Kingdom of Saudi Arabia and the communities we serve. We are committed to providing reasonable adjustments throughout our recruitment process, and we'll always endeavor to be as accommodating as possible. If you would like to discuss any specific requirements, please get in touch with us.

Red Sea Global Hospitality is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.