Chef De Cuisine - Raffles the Red Sea at Accor

Issy-les-Moulineaux, Ile-de-France, France -

Full Time

Start Date

Immediate

Expiry Date

07 Feb, 26

Salary

0.0

Posted On

09 Nov, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Turkish Cuisine, Menu Design, Leadership, Quality Management, Communication, Organizational Skills, Interpersonal Skills, Creativity, Attention to Detail, Financial Acumen, Guest Service, Sustainability, Training, Collaboration, Culinary Heritage

Industry

Hospitality

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 Singaporean Cousin will lead the culinary vision and daily operations of Raffles Red Sea’s signature Singaporean restaurant. This role celebrates the rich, diverse flavors of Anatolian cuisine, presented through Raffles hallmark of genuine hospitality and refined craftsmanship. As a culinary leader, the Chef de Cuisine is responsible for curating an authentic yet contemporary Turkish dining experience that harmonizes heritage, quality, and creativity, ensuring every guest encounter is memorable and meaningful. Key Roles & Responsibilities Oversee all kitchen operations for the Turkish restaurant, ensuring consistency, quality, and exceptional presentation in every dish. Design and execute menus that showcase the authenticity and artistry of Turkish cuisine while embracing innovation and seasonality. Develop and standardize recipes, portioning, and plating to align with Fairmont’s culinary standards. Collaborate closely with the Cluster Executive Chef and Food & Beverage leadership team to conceptualize seasonal promotions, tasting experiences, and special events. Ensure compliance with all health, safety, and sanitation regulations, maintaining a pristine and organized kitchen environment. Lead, mentor, and inspire a multicultural team of chefs, cooks, and stewards, fostering a culture of respect, collaboration, and excellence. Conduct ongoing training to develop technical skills, product knowledge, and understanding of Turkish culinary heritage. Manage team performance, scheduling, and succession planning, cultivating talent for future growth. Create a positive work environment that supports creativity, accountability, and the pursuit of perfection. Manage food cost, labor cost, and productivity within established budgets, ensuring optimal financial performance. Partner with procurement to source authentic Turkish and regional ingredients, prioritizing quality and sustainability. Analyze menu performance and guest feedback to continuously enhance offerings and profitability. Deliver a dining experience that captures the warmth, generosity, and flavor of Turkish culture within Fairmont’s elegant setting. Engage with guests during service, sharing stories and insights to enhance the emotional connection to the cuisine. Collaborate with marketing and PR teams to develop engaging content, special promotions, and media features. Represent Raffles Red Sea in culinary events, festivals, and cross-brand collaborations as an ambassador of authenticity and excellence. Other responsibilities as assigned by the 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 Turkish or Eastern 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 Turkish or 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.

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Responsibilities

The Chef de Cuisine will oversee all kitchen operations for the Turkish restaurant, ensuring quality and exceptional presentation in every dish. They will design and execute menus that showcase Turkish cuisine while leading and mentoring a multicultural team of culinary professionals.