Summary
Accor is hiring a Chef de Cuisine for Raffles The Red Sea in Umluj, Saudi Arabia. The role leads kitchen operations, develops seasonal menus, standardizes recipes and presentation, and manages food and labor costs. It also includes leading and mentoring the culinary team, sourcing premium sustainable ingredients, and creating personalized guest experiences. Applicants should have a culinary degree or diploma, at least eight years of experience in luxury hotels or fine dining, and three to four years in senior leadership specializing in Mediterranean cuisine; regional experience is required.
The posting
As published on accor.com. Pulled from the employer's site and shown as they wrote it.
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 rooms, eleven distinct dining concepts, including overwater restaurants with views of the Red Sea and the mangroves, and a spa. It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites.
Job Description
- The Chef de Cuisine is responsible for leading the culinary operations at Raffles The Red Sea, delivering exceptional, highly personalized dining experiences that reflect the brand’s heritage of elegance, artistry, and legendary service. The role focuses on bespoke, à la minute cuisine, refined menu curation, and impeccable presentation, ensuring each dish embodies precision, creativity, and a strong sense of storytelling.
- Key Roles & Responsibilities
- Oversee all kitchen operations, ensuring flawless execution, consistency, and exceptional presentation in line with Raffles’ ultra-luxury standards.
- Design and curate sophisticated, seasonally driven menus that combine global influences with a strong sense of place and identity.
- Develop and standardize recipes, techniques, and plating, reflecting the highest level of culinary artistry and precision.
- Collaborate closely with the Cluster Executive Chef and Food & Beverage leadership to create bespoke dining concepts and exclusive guest experiences.
- Maintain the highest standards of hygiene, safety, and organization within a pristine kitchen environment.
- Lead, mentor, and inspire a diverse culinary team, fostering a culture of excellence, refinement, and continuous development.
- Drive training initiatives focused on craftsmanship, attention to detail, and intuitive, personalized service.
- Manage team performance, scheduling, and succession planning, building a strong and sustainable talent pipeline.
- Create a positive and high-performance work environment that encourages innovation, accountability, and perfection.
- Manage food cost, labor cost, and productivity in line with budget expectations while maintaining uncompromising quality.
- Partner with procurement to source premium, rare, and sustainable ingredients aligned with the brand’s positioning.
- Monitor menu performance and guest feedback to continuously refine and elevate the culinary offering.
- Deliver immersive, story-driven dining experiences that create emotional connections and unforgettable moments.
- Engage directly with guests to personalize the experience and enhance their journey through cuisine.
- Collaborate with marketing and PR teams to develop compelling culinary narratives, exclusive events, and brand activations.
- Represent Raffles The Red Sea as a culinary ambassador in external engagements and high-profile events.
- 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 plus.
- Regional Experience is a must.
- A proactive, anticipatory approach with a strong sense of ownership and accountability.
- Impeccable grooming and personal presentation aligned with luxury standards.