Junior Sous Chef - (Chinese Cuisine), Raffles & Fairmont The Red Sea.

About the role

Raffles & Fairmont the Red Sea , positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites. • Support the Chef de Cuisine in the day-to-day operation of the Chinese Kitchen, ensuring authentic Chinese cuisine is prepared and presented to the highest luxury standards. • Supervise the preparation, cooking, and presentation of all Chinese dishes while maintaining consistency, quality, and presentation. • Maintain expert knowledge of authentic Chinese cuisine, including Cantonese, Sichuan, Beijing, Shanghai, and other regional specialties. • Ensure recipes, specifications, and Standard Operating Procedures (SOPs) are consistently followed. • Manage daily kitchen operations, including mise en place, production planning, and service execution. • Monitor food quality, portion control, and presentation throughout all meal periods. • Control inventory, stock levels, requisitions, and FIFO procedures to minimize waste and maintain operational efficiency. • Ensure compliance with HACCP, food safety regulations, allergen management, and hygiene standards. • Support menu development, seasonal promotions, VIP dining experiences, and special culinary events. • Train, coach, and motivate Chef de Partie, Demi Chefs, Commis Chefs, Apprentices, and Trainees. • Conduct daily kitchen briefings and provide ongoing coaching and performance feedback. • Collaborate with Executive Chef, Executive Sous Chef, Stewarding, Purchasing, Cost Control, Engineering, Restaurant Operations, and Talent & Culture to ensure smooth kitchen operations. • Support culinary operations across both Raffles and Fairmont outlets as business demands require. • Demonstrate the values of Respect, Excellence, Belonging, Empowerment, and Integrity in every interaction. • Diploma or Degree in Culinary Arts or a related field preferred. • Minimum 4–6 years of progressive culinary experience, including at least 2 years in a supervisory role within a luxury hotel or high-end Chinese restaurant. • Extensive knowledge of authentic Chinese cuisine, regional specialties, luxury food presentation, and international culinary techniques. • Strong knowledge of HACCP, food safety regulations, allergen management, and sanitation standards. • Experience in menu planning, inventory management, kitchen operations, and quality assurance. • Strong leadership, organizational, communication, and problem-solving skills. • Fluency in English is required; Mandarin or other Chinese dialects are an advantage. • Previous experience in luxury hospitality and pre-opening environments is preferred. • Ability to work flexible shifts, including weekends and public holidays. • Commitment to delivering exceptional guest experiences while maintaining the highest culinary standards. • Professional appearance and grooming in accordance with Raffles & Fairmont brand standards. • Demonstrates integrity, accountability, and a collaborative approach in all aspects of the role. Why join Raffles & Fairmont The Red Sea? Be part of one of the most prestigious luxury hospitality destinations in the region. Competitive salary and benefits package. Accommodation, meals, and transportation provided. Opportunities for career growth and development within Accor’s global portfolio. Access to learning and development programs tailored to your career path. Employee benefit card offering discounted rates across Accor properties worldwide. A dynamic and inspiring work environment focused on excellence and innovation.

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