Chef De Cuisine - Levantine Cuisine

About the role

Raffles & Fairmont The Red Sea, part of the Red Sea Project in Saudi Arabia, is looking for a Chef de Cuisine for its Levantine kitchen. The role supervises the assigned kitchen department to maintain standards and maximise guest satisfaction, while increasing sales, meeting budget food cost targets and staying within general kitchen expenses.

Key responsibilities

• Drive the creative direction of the menu with modern interpretations of Levantine dishes while respecting tradition and core flavours.
• Ensure consistency and high quality in taste, temperature, presentation and cleanliness across all food displays.
• Coordinate restaurant, banquet and food production activities, and supervise assigned chefs and kitchen staff.
• Monitor portion control, waste minimisation and storage, and review food cost analysis daily against budget forecasts.
• Oversee purchasing, receiving and inventory management in line with quality standards.
• Train staff, run menu implementation sessions and daily briefings, and manage appraisals and promotion recommendations.
• Ensure compliance with HACCP, fire safety, emergency procedures and hotel regulations.
• Work with the Executive Chef and Executive-Sous on strategy, menu planning, promotions and equipment.
• Manage guest feedback and build loyalty through consistent quality.

Required profile

• Minimum 6 years of culinary experience in an international class hotel or resort of 5-star luxury calibre.
• Completed an internationally recognised apprenticeship, culinary school or certified training programme; a certificate or diploma is an advantage.
• Deep knowledge of traditional Arabic and Levantine cuisine fundamentals.
• Excellent leadership, organisation and communication skills, hands-on and detail-oriented.
• Understanding of the Raffles & Fairmont service culture and willingness to work shifts, including weekends and public holidays.