Fi’lia Chef de Cuisine at Accor

Umluj, Tabuk, Saudi Arabia -

Full Time

Start Date

Immediate

Expiry Date

02 Feb, 26

Salary

0.0

Posted On

04 Nov, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Leadership, Menu Development, Food Safety, Team Management, Innovation, Communication, Organization, Coaching, Cost Control, Quality Assurance, Sanitation, Inventory Management, HACCP Standards, Creativity, Customer Satisfaction

Industry

Hospitality

Description

Company Description We are looking for a Chef de Cuisine 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. Job Description Fi’lia, the award-winning Italian heritage restaurant, brings the warmth of home-style cooking and the sophistication of modern culinary artistry to the heart of SLS Red Sea. As Chef de Cuisine, you will lead the culinary vision of this signature restaurant, blending authentic Italian comfort food with innovation to create a memorable, elevated dining experience. You will oversee the kitchen brigade, curate seasonal menus, champion consistency and quality, and ensure that every dish reflects the essence of Fi’lia’s philosophy: tradition meets modernity. Key Responsibilities Brand & Strategic Leadership Drive culinary innovation by anticipating trends and delivering new menus, recipes, and concepts. Collaborate with management to define the culinary concept, ensuring balance between quality and cost. Submit monthly performance reports on outlet and team achievements to the Executive Chef. Ensure menus are accurately costed, monitored against budget, and updated regularly. Conduct daily quality and consistency checks, upholding brand standards. Identify training needs and implement staff development programs. Represent Fi’lia in media, press events, and brand showcases. People Management Inspire and mentor the culinary team, fostering creativity and professional growth. Lead daily briefings and maintain transparent communication across the department. Set goals, delegate effectively, and ensure timely coordination of tasks. Conduct performance evaluations, appraisals, and coaching sessions. Develop staff schedules, vacation plans, and ensure optimal staffing during operations. Motivate the team to deliver excellence while nurturing a collaborative work culture. Operations Management Implement and monitor food policies, procedures, and standards. Train service teams on menu storytelling and presentation. Achieve financial targets while maintaining quality and minimizing wastage. Manage stock control, requisitions, and ensure FIFO standards are followed. Oversee maintenance and upkeep of all kitchen equipment. Ensure compliance with food cost targets and operational efficiency. Monitor daily line checks, food quality, and guest satisfaction. Hygiene & Safety Enforce HACCP standards, SFDA regulations, and hotel safety guidelines. Maintain high levels of sanitation and cleanliness in all kitchen and storage areas. Ensure accurate HACCP documentation and food safety compliance. Champion sustainability initiatives including energy saving, recycling, and waste management. Qualifications Degree or diploma in Culinary Arts or a related discipline preferred. Minimum of 10 years culinary experience with at least 3 years in a senior kitchen leadership role (Sous Chef or above), ideally in a 5-star hotel or high-end standalone restaurant. Proven ability to lead, coach, and motivate large and diverse kitchen teams. Strong foundation in modern and classical cooking techniques, with an eye for detail and innovation. Excellent organizational, communication, and interpersonal skills. Sound knowledge of kitchen equipment, food safety regulations, allergen management, and sanitation protocols. Proficiency in inventory systems and kitchen software (e.g., procurement platforms, recipe management systems). Energetic, composed under pressure, and passionate about delivering a next-level culinary experience. Additional Information 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.

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Responsibilities

As Chef de Cuisine, you will lead the culinary vision of Fi’lia, overseeing the kitchen brigade and curating seasonal menus. You will ensure consistency and quality while representing the restaurant in various media and events.