Executive Sous Chef - Raffles the Red Sea.

The Executive Sous Chef will lead and oversee daily culinary operations across all outlets, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role will support the Executive Chef in managing all aspects of the kitchen and stewarding departments, driving operational excellence, team development, and innovation in menu creation.

Key Responsibilities:

• Lead the day-to-day operations of the kitchen through an active presence in all culinary areas, fostering teamwork, creativity, and consistency.

• Support the Executive Chef in overseeing all culinary and stewarding functions, including Banquet operations, ensuring smooth coordination across all outlets.

• Supervise the Stewarding Department with focus on scheduling, cost management, inventory, and colleague performance.

• Manage food cost, labor, purchasing, and inventory control in line with budge...