Fi lia Chef de Cuisine SLS

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.

• 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.