Chef De Cuisine Fairmont the Red Sea

The Chef de Cuisine (Turkish Restaurant) will lead the culinary vision and daily operations of Fairmont Red Seas signature Turkish restaurant. This role celebrates the rich diverse flavors of Anatolian cuisine presented through Fairmonts 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 Fairmonts 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 Fairmonts 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 Fairmont 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 34 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.

Remote Work :

No

Employment Type :

Full-time