Chef de Cuisine – Ultra‑Luxury Resort

About the role

The Chef de Cuisine will lead all culinary operations at Raffles The Red Sea, an ultra‑luxury resort within Saudi Arabia’s Red Sea Project. This role is responsible for delivering highly personalized, story‑driven dining experiences that reflect the brand’s heritage of elegance and artistry.

Key responsibilities

• Oversee kitchen operations to ensure flawless execution, consistency and premium presentation.
• Design and curate sophisticated, seasonally driven menus that blend global influences with local identity.
• Develop and standardise recipes, techniques and plating to the highest culinary standards.
• Collaborate with the Cluster Executive Chef and F&B leadership on bespoke dining concepts.
• Maintain rigorous hygiene, safety and organisational standards in the kitchen.
• Lead, mentor and inspire a diverse culinary team, fostering continuous development.
• Manage food and labour costs, productivity and budgeting while preserving quality.
• Partner with procurement to source premium, sustainable ingredients.
• Monitor menu performance and guest feedback to refine the offering.
• Engage directly with guests to personalise their culinary journey.

Required profile

• Degree or diploma in Culinary Arts from a recognised institution.
• Minimum 8 years of experience in luxury hotels or fine‑dining establishments, with 3–4 years in a senior leadership role.
• Strong knowledge of regional Turkish cooking traditions, spices, grilling techniques, meze culture and bread & pastry preparation.
• Proven record of menu innovation, quality management and team leadership.
• Fluent English; Arabic is a distinct advantage.
• Passion for authentic, high‑quality culinary experiences and commitment to sustainability.