Sushi Chef

Company Description

Welcome to SLS The Red Sea, where bold creativity and unapologetic luxury come to life.

Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.

The resort features 150 impeccably designed keys, five dynamic Food & Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.

More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.

Job Description

At SLS The Red Sea, exceptional dining starts with people who are passionate about their craft. As a Sushi Chef, you’ll join a culinary team where creativity is encouraged, quality matters, and every service is an opportunity to create something guests will remember.

This is your opportunity to bring your skills, ideas, and passion for Japanese cuisine to a destination unlike any other. Working with premium ingredients and alongside a talented culinary team, you’ll have the space to refine your craft, explore new ideas, and create a sushi experience that carries your touch while reflecting the bold spirit of SLS The Red Sea.

• Craft and present an exceptional range of sushi, sashimi, nigiri, rolls, and Japanese-inspired creations with precision and consistency.
• Take ownership of the sushi section, ensuring smooth preparation and service throughout daily operations.
• Bring fresh ideas and creative techniques to menu development, seasonal offerings, and special dining experiences.
• Select, prepare, and handle premium fish, seafood, rice, and other ingredients with expert care and attention.
• Maintain exceptional standards of flavor, texture, portioning, and presentation across every dish.
• Guide and develop culinary team members through hands-on training, coaching, and knowledge sharing.
• Organize daily preparation and workflow to ensure the kitchen is ready for efficient and seamless service.
• Work closely with culinary leadership and restaurant teams to deliver a consistent and memorable guest experience.
• Manage ingredients responsibly through effective stock control, proper storage, rotation, and waste reduction.
• Support food cost objectives by maintaining accurate portions and making efficient use of ingredients.
• Maintain an immaculate and well-organized working environment throughout preparation and service.
• Uphold the highest standards of food safety, hygiene, allergen awareness, and safe handling of raw seafood.
• Take special care of VIP requests, dietary requirements, and personalized guest experiences.
• Contribute to culinary events, special menus, activations, and unique dining moments across the hotel.
• Stay current with Japanese culinary trends, techniques, ingredients, and presentation styles.
• Bring creativity, leadership, and attention to detail to every service while reflecting the bold culinary personality of SLS.

Qualifications

• Degree or diploma in Culinary Arts or a related field is preferred.
• Minimum of 10 years of culinary experience, including at least 2 years in a senior kitchen role, ideally within a luxury hotel or high-end restaurant.
• Strong expertise in sushi preparation, Japanese cuisine, and professional knife techniques.
• Proven leadership skills with the ability to train, develop, and motivate a diverse culinary team.
• Exceptional attention to quality, consistency, presentation, and detail.
• Strong knowledge of HACCP, food safety, hygiene, sanitation, and allergen management standards.
• Good understanding of food cost control, inventory management, procurement, and waste reduction.
• Strong organizational, communication, and teamwork skills.
• Familiarity with inventory, procurement, and recipe management systems is an advantage.
• Creative, hands-on, and composed under pressure in a fast-paced culinary environment.
• Passion for Japanese cuisine, culinary innovation, and creating memorable guest experiences.