The Sous Chef will support the Executive Chef in delivering exceptional culinary experiences across eleven distinct dining concepts at a nature-focused resort
Job Summary
The Sous Chef will support the Executive Chef in delivering exceptional culinary experiences across eleven distinct dining concepts at a nature-focused resort.
Key responsibilities include supervising all phases of food preparation, managing inventory to minimize waste, and ensuring strict adherence to Raffles luxury standards.
The role requires leading a high-performing kitchen team while maintaining operational efficiency and fostering a positive work environment in line with sustainability goals.
Matching Summary
The Sous Chef will support the Executive Chef in delivering exceptional culinary experiences across eleven distinct dining concepts at a nature-focused resort.
Skills & Requirements
Must-have
4-5 years luxury hotel experience
2 years supervisory role required
Menu planning and recipe development
Food safety and HACCP compliance
Inventory management and cost control
Nice-to-have
Fluency in Arabic language
Middle Eastern cuisine knowledge
Passion for sustainable development
Creative menu innovation skills
Strong problem-solving abilities
Key Requirements
Diploma or degree in Culinary Arts
Minimum 4-5 years progressive culinary experience
At least 2 years in a supervisory or leadership role