Chief Accountant - Raffles the Red Sea at Accor

Umluj, Tabuk, Saudi Arabia -

Full Time

Start Date

Immediate

Expiry Date

04 Feb, 26

Salary

0.0

Posted On

06 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Menu Development, Team Leadership, Quality Control, Cost Management, Financial Oversight, Health & Safety, Administrative Duties, Leadership, Culinary Expertise, Financial Acumen, Creativity, Organizational Skills, Technical Skills, Flexibility

Industry

Hospitality

Description

Company Description Raffles & Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to two nature-focused resorts. With 361 rooms, 11 distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. Raffles The Red Sea will be a sanctuary of refined elegance and timeless luxury, nestled within Saudi Arabia’s extraordinary Red Sea destination. Blending Raffles’ legendary graciousness and personalized service with the natural beauty and sustainability ethos of Red Sea Global, the property offers a curated haven for the world’s most discerning travelers. Job Description We are seeking a highly skilled, creative, and experienced Chef de Cuisine to lead our kitchen team. The Chef de Cuisine is the senior-most chef in the kitchen and is responsible for all culinary operations, reporting directly to the Executive Chef. This role involves managing all aspects of food production, menu development, kitchen staff management, and ensuring the highest standards of food quality, safety, and sanitation are met. The ideal candidate is a strong leader with a passion for culinary excellence and the ability to thrive in a fast-paced environment. Key Responsibilities Culinary Operations: Oversee and manage all daily kitchen operations, including food preparation, cooking, and plating, to ensure consistency and quality. Menu Development: In collaboration with the Executive Chef, design, plan, and price innovative and appealing menus (including seasonal specials) that align with the restaurant's concept and financial goals. Team Leadership & Training: Recruit, train, mentor, and manage all kitchen staff, including Sous Chefs, line cooks, and prep cooks. Develop and motivate the team, fostering a positive, collaborative, and high-performance culture. Conduct regular performance reviews and provide constructive feedback. Quality Control: Maintain the highest standards of food quality, taste, and presentation. Routinely inspect all food service stations and taste dishes to ensure they meet specifications before they reach the guest. Cost Management & Financial Oversight: Manage food and labor costs effectively to meet budget targets. Oversee inventory, purchasing, and portion control to minimize waste. Maintain relationships with suppliers and negotiate for the best quality ingredients at competitive prices. Health & Safety: Enforce all health, safety, and sanitation standards (e.g., HACCP, local health department regulations) throughout the kitchen. Ensure all equipment is properly maintained and functioning safely. Administrative Duties: Manage kitchen staff scheduling, ordering of supplies, and inventory tracking. Qualifications Required Experience: Minimum 5-7 years of progressive experience in a high-volume, fine-dining, or upscale restaurant environment. Minimum 2-3 years in a kitchen management or supervisory role (e.g., Sous Chef, Senior Sous Chef). Proven track record of successfully managing a kitchen team, controlling costs, and maintaining high standards. Experience in menu development, recipe creation, and plating design. Required Qualifications & Skills: Formal Education: Culinary school diploma or degree is highly preferred. Certifications: Food Handler and/or Food Safety Manager certification (e.g., Serve Safe) is required. Leadership: Exceptional leadership, communication, and team-building skills. Ability to remain calm and decisive under pressure. Culinary Expertise: Advanced knowledge of cooking techniques, culinary principles, and international cuisines. Financial Acumen: Strong understanding of food cost, labor cost, and inventory management. Creativity: A deep passion for food and a creative flair for menu design. Organizational Skills: Excellent time management, organizational, and problem-solving abilities. Technical Skills: Proficiency with kitchen management software and standard office applications (e.g., Microsoft Excel). Flexibility: Must be able to work long hours, nights, weekends, and holidays as required. 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 Chief Accountant will oversee and manage all culinary operations, ensuring the highest standards of food quality and safety are met. This role involves leading the kitchen team, managing food production, and developing innovative menus.