RWRSA- Sous Chef (All Day Dining Brasserie, In-Room Dining & Pool Operations)

OVERVIEW

At Rosewood Red Sea, the Sous Chef of the Contemporary Brasserie plays a pivotal role in supporting the Chef de Cuisine in delivering an exceptional culinary journey inspired by the timeless elegance of European brasserie cuisine. Built on a strong foundation of classical culinary techniques and a deep appreciation for traditional cooking methods, this role contributes to the creation of thoughtfully crafted dishes that honor European culinary heritage while incorporating refined contemporary touches.

The Sous Chef oversees and supports a dynamic resort culinary operation encompassing all-day dining, breakfast service, in-room dining (IRD), and poolside dining experiences. Working closely with the Chef de Cuisine, Sous Chef ensures seamless execution across all service periods by maintaining the highest standards of culinary excellence, consistency, efficiency, creativity, and attention to detail.

Through strong leadership, technical expertise, and a passion for exceptional cuisine, Sous Chef helps cultivate an engaging kitchen culture while ensuring that every guest experience reflects the sophistication, warmth, and memorable hospitality standards associated with Rosewood Red Sea.

KEY RESPONSIBILITIES

• Support the Chef de Cuisine in leading the Brasserie kitchen, ensuring excellence in European culinary traditions enriched with refined flavors and ingredients.
• Assist in the development and refinement of seasonal menus aligned with guest preferences, market trends, and operational requirements.
• Ensure consistent execution of brasserie dishes while maintaining authenticity, quality, and presentation standards.
• Supervise daily kitchen operations including preparation, mise en place, service flow, and final plate presentation.
• Lead and motivate culinary colleagues to achieve operational excellence across breakfast, lunch, dinner, IRD, and pool operations.
• Ensure smooth kitchen execution during high-volume service periods while maintaining luxury hospitality standards.
• Monitor food quality, consistency, and timing throughout all service periods.
• Support the implementation and maintenance of HACCP, food safety, hygiene, and sanitation standards.
• Assist in controlling food costs through effective portion control, waste management, and inventory monitoring.
• Support the Chef de Cuisine in recipe development, menu testing, tastings, and operational trials.
• Participate in pre-opening activities including kitchen set up, equipment testing, SOP development, and operational readiness.
• Assist with the creation and implementation of recipes, standards, and training materials for the restaurant concept.
• Train, coach, and develop culinary team members on techniques, presentation, and operational procedures.
• Provide daily guidance, feedback, and performance support to kitchen associates.
• Support recruitment, onboarding, and integration of new culinary team members.
• Identify opportunities to improve kitchen efficiency, teamwork, and service delivery.
• Maintain a clean, organized, and professional working environment at all times.
• Collaborate closely with Food & Beverage teams to ensure seamless guest experiences.
• Engage with guests when required to understand feedback and support personalized dining experiences.
• Assist in representing the restaurant during VIP events, tastings, and special culinary functions.
• Support succession planning by mentoring junior team members and developing future culinary talent.

QUALIFICATIONS & EXPERIENCE:

• Minimum 8-10 years of culinary experience, including 3- 4 years in a Sous Chef or senior supervisory role within luxury hotels, resorts, or renowned restaurants
• Strong expertise in European brasserie cuisine, combining technical precision and consistency.
• Previous pre-opening experience within luxury or ultra-luxury hospitality environments preferred. Culinary degree or equivalent professional training.
• Comprehensive knowledge of European Mediterranean ingredients, techniques, and culinary traditions.
• Proven leadership, team development, and people management capabilities.
• Creative mindset with a passion for innovation, quality, and continuous improvement. Excellent communication, interpersonal, and organizational skills