Chef de cuisine Floating world

We are looking for a Chef de cuisine Floating world to join the pre-opening of SLS The Red Sea.

Ennismore, with its luxury brand SLS Hotels, is currently opening a magnificent project in the oasis that is The Red Sea. SLS The Red Sea is planned to open in 2025.

Introducing the newest gem of dazzling luxury to reach The Red Sea project: resort offers 150 luxurious keys, complemented by an impressive array of 7 distinct Food & Beverage outlets and a rejuvenating spa sanctuary. Catering to both adults seeking a getaway and families craving connection and some adventure, this hotel brings a wonderland of extraordinary experiences to The Red Sea, providing an array of amenities and activities tailored for travelers of all ages.

This project is not for the faint at heart.  At Ennismore, we are ambitious, and this project is a perfect example of that.  If you are looking to make your mark as we expand further into the Kingdom of Saudi Arabia, build an exciting hotel with lots to offer, and curate the team with some of the best and brightest in the lifestyle and luxury hospitality space, this might just be the right fit for you.

Summary:

The Chef de Cuisine – Floating World is responsible for the overall culinary operations of the resort’s signature restaurant with Japanese influence and a focus on seafood. This role demands a high level of expertise in traditional and modern Japanese cuisine, menu creation, and team leadership. The Chef de Cuisine will ensure an exceptional dining experience through refined techniques, ingredient authenticity, and attention to detail, aligned with 5-star luxury standards.

Brand & Strategic Leadership

• Provide innovation to the food and culinary offer through in-depth industry knowledge, ensuring that we are quicker to anticipate trends and able to deliver new and exciting menus, recipes, and concepts in a timely and effective manner.
• Work with the management to support the development of the culinary concept, establish a compelling proposition, and then work with key stakeholders to define the product, including quality and cost.
• You will create a monthly report about the outlet and staff performance which will be submitted to the Executive chef.
• Ensure all proposed menus and accurately costed and monitored against budget or business case in regular intervals and updated accordingly.
• Ensure daily quality control and consistency checks to make sure the quality is up to expected standards.
• You'll identify training needs within Kitchen staff and implement employee development and training program.
• Participate in press and media interviews, photoshoots and showcase the brand in its best light.

People Management

• Share knowledge of food innovation and best practice within the culinary Team.
• Attend and conduct training and development programs as and when required, improving performance, and promoting the development of the team.
• You'll communicate effectively with subordinates, immediate superiors, and department heads.
• You'll be capable of expressing clearly, listening, and absorbing information.
• Knows and understand the Job Descriptions and responsibilities of all culinary staff in the outlet or involved in the outlet.
• You'll be attending daily briefings and be keeping communication transparent.
• Coordinating the culinary team in a timely manner and setting deadlines and goals.
• You'll motivate a strong team amongst Kitchen.
• You'll manage time effectively, by meeting deadlines on time.
• You'll be coaching and counselling subordinates effectively.
• You'll evaluate objectively the performance of Kitchen staff and conduct periodically appraisals.
• Conduct daily line checks and quality control through the whole kitchen team and food options.
• You'll be responsible for the weekly schedule as well as vacation planning of the team.

Operations Management

• You'll implement all the food policies and procedures in the kitchen and ensures compliance.
• Train the service team on the stories and presentation of food.
• Responsible to achieve financial goals under maintaining the highest quality.
• Responsible for ordering requisitions, stock control and sufficient supplies during kitchen operation are rotated and used in a FIFO system.
• Responsible for the proper maintenance and good working order of all equipment.
• You'll follow the guidelines and preparation processes to the letter, minimizing wastage.
• You'll identify and control quality standards and compliance.
• You'll operate within the set food cost for the respective Area / Outlet
• You'll direct the activities of food quality, productivity, and creativity to maintain and improve standards according to menus, a la carte, promotions, and special requirement.
• You'll be capable of deciding the level of authority and responsibility that can be delegated.
• You'll carry out a firm and fair employee treatment policy.
• You'll be responsible for adequate management staff during operation.
• You'll conduct maintenance walkthroughs per the schedule and be aware of all equipment conditions in his area.
• You are responsible for the equipment provided and report technical issues.

Hygiene & Safety

• You'll ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations.
• Responsible for establishing and maintaining high sanitation standards in the Kitchen, according to HACCP guidelines.
• You'll respects the instructions and safety guidelines for the equipment used.
• You'll apply the hotel's safety regulations (in case of fire etc).
• You'll responsible for proper HACCP documentation.
• You'll ensure that personal hygiene and HACCP compliance including documentation as per SFDA regulations is always up to the highest standard.
• You'll respects the hotel's commitments to the sustainability program (saving energy, recycling, sorting waste etc).

Education & Experience

• Vocational diploma in culinary arts.
• Minimum 10+ years of total kitchen experience, at least 3 years as a Sous Chef.
• Proven experience in Japanese cuisine as in Sushi, nigiri, tempura, robata grill
• Extensive knowledge of HACCP guidelines.
• Own Language and English written and verbal.

What's in it for you...

• The opportunity to join an innovative, fast-growing, international group that’s committed to not just building new hotels but building a global brand.
• The chance to challenge the norm and work in an environment that is both creative and rewarding.
• Become part of a team that’s very passionate about creating great hospitality experiences and exploring new locations at every opportunity.
• A competitive package and plenty of opportunity for development.
• Excellent discounts across the entire Ennismore family of brands.

SLS is part of Ennismore, a creative hospitality company rooted in culture and community, with a global collection of entrepreneurial and founder-built brands with purpose at their heart. Ennismore is a joint- venture with Accor, formed in 2021.