Chef De Cuisine – Levantine Cuisine – Raffles & Fairmont The Red Sea (Saudi Arabia) Umluj

Requirements

Candidates must have a minimum of 6 years of culinary experience in 5-star luxury hotel or resort operations. A recognized culinary certification or apprenticeship is required, along with deep expertise in traditional Arabic and Levantine cuisine.

Job Summary

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 travellers.
Job Description
To supervise the running of the assigned kitchen department, with the aim of maintaining our standards and achieving maximum guest satisfaction. To increase sales, achieve budget food cost targets, and stay within general kitchen expenses.
Key Responsibilities
Drive the creative direction of the menu, delivering modern interpretations of Levantine dishes whilst maintaining respect for tradition and core flavors
Ensure consistency and highest quality in food taste, temperature, presentation, and cleanliness across all food displays
Coordinate all restaurant, banquet, and food production activities; supervise assigned chefs and kitchen staff with clear communication and direction
Monitor portion control, waste minimization, and proper storage procedures; review food cost analysis daily against budget forecasts
Oversee purchasing, receiving, and inventory management in coordination with receiving departments and Main Kitchen to ensure quality standards
Conduct staff training, menu implementation sessions, and daily briefings; manage staff appraisals and recommend promotions or transfers
Ensure compliance with HACCP guidelines, fire safety, emergency procedures, and hotel regulations across all kitchen operations
Collaborate with the Executive Chef and Executive – Sous on business strategy, menu planning, promotions, and kitchen equipment recommendations
Build guest loyalty through consistent quality delivery and professional relationship management; address guest feedback and concerns effectively
Maintain awareness of industry trends and competitive practices to continually improve products and service standards
Qualifications
Minimum 6 year experience in culinary field within an International Class Hotel or Resort operations of a 5-star Luxury caliber
In-depth culinary knowledge
Completed an internationally recognized apprenticeship, culinary school or certified training program
Apprenticeship or any other culinary certificate/diploma an advantage
Deep knowledge of traditional Arabic and Levantine cuisine fundamentals.
Excellent leadership, organization, and communication skills.
Highly hands-on, operationally strong, and detail oriented.
Passionate, inspired, and driven by culinary excellence.
Additional Information
Strong understanding of Raffles & Fairmont service culture and emotional luxury philosophy.
A proactive and anticipatory approach to guest service, ensuring every moment is meaningful and memorable.
Impeccable grooming and personal presentation aligned with ultra-luxury standards.
Flexibility to work shifts, including weekends and public holidays.

Job-Category: Culinary
Job Type: Permanent
Job Schedule: Full-Time

Responsibilities

The Chef de Cuisine will supervise kitchen operations to ensure high standards of food quality, consistency, and guest satisfaction while managing food costs and budgets. They are responsible for driving the creative direction of the menu, overseeing staff training, and ensuring strict compliance with safety and hygiene regulations.

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