Chef De Cuisine - Fairmont The Red Sea at Accor

Umluj, Tabuk, Saudi Arabia -

Full Time

Start Date

Immediate

Expiry Date

18 Jun, 26

Salary

0.0

Posted On

20 Mar, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Menu Design, Recipe Standardization, Food Cost Management, Team Leadership, Mentoring, Health and Safety Compliance, Guest Engagement, Menu Performance Monitoring, Sustainability Sourcing, Turkish Cooking Traditions, Mediterranean Cuisine, Pre-Opening Experience, Financial Acumen, Presentation Skills, Innovation

Industry

Hospitality

Description

Company Description Company Description 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. Job Description The Chef de Cuisine is responsible for the overall culinary operations at Fairmont The Red Sea, delivering refined, high-quality dining experiences that reflect the brand’s standards of excellence, creativity, and innovation. The role focuses on à la minute service, curated menus, and elevated presentation, ensuring consistency, craftsmanship, and attention to detail across all offerings. Key Roles & Responsibilities Oversee all kitchen operations, ensuring consistency, quality, and exceptional presentation in every dish. Design and execute innovative, seasonally driven menus that reflect global influences while embracing local ingredients and a sense of place. Develop and standardize recipes, portioning, and plating in alignment with Fairmont’s culinary standards and luxury positioning. Collaborate closely with the Cluster Executive Chef and Food & Beverage leadership to curate signature dining experiences, bespoke offerings, and special events. Ensure full compliance with health, safety, and hygiene regulations, maintaining an impeccable and well-organized kitchen environment. Lead, mentor, and inspire a diverse culinary team, fostering a culture of excellence, respect, creativity, and continuous improvement. Drive ongoing training initiatives to enhance technical skills, product knowledge, and culinary artistry. Manage team performance, scheduling, and succession planning, building a strong pipeline of future talent. Cultivate a positive and high-performance work environment that encourages ownership, accountability, and innovation. Manage food cost, labor cost, and productivity within established budgets, ensuring optimal financial performance. Partner with procurement to source premium, sustainable ingredients that align with the resort’s positioning and standards. Monitor menu performance and guest feedback to continuously refine offerings and enhance guest satisfaction and profitability. Deliver memorable, immersive dining experiences that reflect Fairmont’s brand DNA and the unique identity of The Red Sea destination. Engage with guests during service, creating meaningful connections and personalized experiences. Collaborate with marketing and PR teams to develop compelling culinary narratives, promotions, and brand activations. Represent Fairmont The Red Sea in culinary events, partnerships, and external engagements as an ambassador of excellence. Perform any other duties as assigned by Management. Qualifications Degree or diploma in Culinary Arts or a related field from a recognized institution. Minimum 8 years of culinary experience in luxury hotels or fine dining establishments, with at least 3–4 years in a senior leadership role specializing in Mediterranean cuisine. Strong knowledge of regional Turkish cooking traditions, spices, grilling techniques, meze culture, and bread and pastry preparation. Proven record of leadership, menu innovation, and quality management in a high-end setting. Excellent communication, organizational, and interpersonal skills. Fluent in English; knowledge of Arabic is a distinct advantage. Passion for authentic, high-quality culinary experiences. Creative leadership and mentoring skills. Meticulous attention to detail and presentation. Operational excellence and financial acumen. Warm, guest-focused service mindset. Commitment to sustainability and cultural respect. Additional Information Understanding of Ultra-Luxury guest expectations and brand alignment. experience in project coordination, scheduling, and document control during pre-Opening stages. Experience in pre-opening is a must. A proactive, anticipatory approach with a strong sense of ownership and accountability. Impeccable grooming and personal presentation aligned with Luxury standards. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

The Chef de Cuisine is responsible for the overall culinary operations, ensuring refined, high-quality dining experiences that meet brand standards through à la minute service and elevated presentation. Key duties include overseeing kitchen operations, designing innovative menus, leading and mentoring the culinary team, and managing financial performance within budgets.