Executive Sous Chef – Restaurant Operations

About the role

The Executive Sous Chef – Restaurant Operations will oversee the day‑to‑day culinary performance of multiple à la carte and specialty outlets at Grand Hyatt The Red Sea. Reporting to the Executive Chef, you will act as the Assistant Production Manager for the Food & Beverage department, ensuring brand standards, profitability, and guest satisfaction are consistently met.

Key responsibilities

• Supervise and guide Chef de Cuisine teams across all restaurant concepts.
• Maintain operational standards, quality, and hygiene in line with Hyatt International policies.
• Monitor and control individual outlet P&L statements to achieve profitability targets.
• Step in as acting Executive Chef during absences, ensuring seamless kitchen operations.
• Collaborate with the Food & Beverage leadership team on menu development, cost control, and staffing.

Required profile

• Apprenticeship or professional diploma in Food Production.
• Minimum 2 years experience as an Executive Sous Chef or Chef de Cuisine in a large resort with multiple outlets.
• Strong practical, operational, and administrative capabilities.
• Creative flair with a solid understanding of overall and outlet‑specific P&L management.

Required skills

• Food Production expertise
• P&L analysis and management
• Administrative proficiency in kitchen operations