Restaurant Chef / Chef de Cuisine

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

Job title: Restaurant Chef / Chef de Cuisine

Department: Food & Beverage

Reporting to: Executive Sous Chef and Executive Chef

Property: AMAALA Hotel

About Us

Welcome to the next generation of hospitality excellence. We're on a mission to recruit the finest in our industry - seize the opportunity to become part of this pioneering team. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration, values that guide us in creating extraordinary experiences for our guests and a thriving workplace for our team. We offer more than just a job - we provide an opportunity to shape the future of luxury hospitality.

The Role

The Restaurant Chef / Chef de cuisine, will assume full responsibility for all related operational, administrative, and financial aspects of their outlets.

To assist and serve the needs of the business, guests, and colleagues by taking responsibility for all food production of a hotel outlet.

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.

At Red Sea Global Hospitality, we take great pride in representing our resorts and the Kingdom of Saudi Arabia to visitors from around the globe. We uphold a values-led culture for both our guests and our colleagues, and we collaborate closely to deliver unparalleled service excellence.

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 a Restaurant Chef / Chef de cuisine, you will need to:

• Supervise kitchen operation, ensure personal and team compliance with established F&B policies, practices, and standards, while consistently delivering high creativity and quality product.
• Development of new menu ideas to ensure all menus are seasonal and creative using the finest ingredients and working within the brief.
• Complete day to day activities by following all relevant departmental policies, processes, standard operating procedures, and instructions so that work is caried out in a controlled and consistent manner while delivering a quality service to guests and maintaining standards of excellence.
• Supervise all employees, including hiring and disciplinary, under the guidance of the Executive Sous-Chef.
• Promote positive inter-departmental relations by fostering open communication and collaboration.
• Ensure compliance with all relevant health, safety, and environment procedures, instructions, and control by consistently reviewing kitchen operations and products standards.
• To lead by example through a hands on approach.
• Maximize revenue and guest satisfaction by efficiently utilizing materials and labor in daily operations.
• Perform any additional duties as required for operational smoothness.

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.