Chef De Cuisine Raffles The Red Sea

• 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 brands 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 brands 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 34 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.

Remote Work :

No

Employment Type :

Full-time