Executive Sous Chef Hotel Operations

About the role

The Executive Sous Chef – Hotel Operations will lead the Food & Beverage production for banquets, in‑room dining and commissary outlets at Grand Hyatt Red Sea. Reporting to the Executive Chef, you will ensure all operations meet Hyatt’s corporate strategies, brand standards and guest expectations.

Key responsibilities

• Oversee the efficient running of the banquet, event, in‑room dining and commissary production areas.
• Act as Assistant Production Manager for the Food & Beverage department, coordinating schedules, staffing and inventory.
• Ensure all banquets, IRD services and internal productions are delivered to hotel standards.
• Collaborate continuously with the Executive Chef on menu updates for banquet and IRD services.
• Maintain compliance with Hyatt International corporate strategies, brand standards and health & safety regulations.

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 banquet resort operation.
• Experience in the GCC is valued but not mandatory.
• Proven ability to manage large brigades and multiple outlets.
• Strong practical, operational and administrative capabilities with a keen eye for detail.
• Demonstrated skill in training and developing team members.

Required skills

• Commissary Production
• In Room Dining
• Administrative Skills
• Food Production