Sous Chef Levantine Cuisine

කළ යුතු කාර්යය

About Rosewood Hotel Group Rosewood Hotel Group focuses on delivering exceptional hospitality and meaningful experiences. The organization values authentic service, genuine relationships, and a culture of excellence, creativity, and continuous learning, aiming to positively impact guests, colleagues, and communities. Role Overview The Sous Chef Levantine Cuisine will join the Culinary team in Saudi Arabia, supporting a multi-concept dining operation. This full-time role involves acting as a senior culinary leader within the kitchen, with primary responsibility for the Levantine restaurant, while also supporting other restaurant concepts across the property. The Sous Chef will collaborate with Restaurant Management, Food & Beverage, Stewarding, and Purchasing teams to deliver dining experiences that meet high culinary standards. Key Responsibilities Lead and oversee daily culinary operations for the Levantine restaurant and associated dining concepts. Ensure consistent food preparation, presentation, and service according to Rosewood standards and guest expectations. Maintain the authenticity, quality, and consistency of Levantine dishes, recipes, and presentation. Support the development of menus, seasonal offerings, wellness menus, and promotional culinary initiatives. Monitor food costs, inventory levels, purchasing requirements, and productivity targets to support profitability. Develop, coach, and inspire culinary associates through training, mentoring, and leadership. Operational Leadership This position involves leading the day-to-day culinary operations within a multi-concept restaurant environment, ensuring quality, consistency, and operational excellence. The Sous Chef will focus on authentic Levantine cuisine, overseeing food preparation, menu execution, team development, and kitchen performance. The role requires alignment with Rosewood standards and business objectives, playing a key part in preserving Levantine culinary traditions while driving innovation, efficiency, guest satisfaction, and team engagement. Required Qualifications and Skills Demonstrated expertise in Levantine cuisine and a commitment to authentic culinary experiences. Proven hands-on leadership in a fast-paced, high-quality dining environment. Strong operational knowledge, including food safety, HACCP standards, and quality control. Effective leadership and communication skills, with an ability to develop and mentor culinary talent. Commercial awareness and proficiency in managing food costs, inventory, and operational efficiencies. Commitment to guest satisfaction, continuous improvement, and culinary innovation. Work Environment This role is based in Saudi Arabia and is a full-time position within the Culinary team of Rosewood Hotel Group.