Chef De Cuisine

Job description

The Chef de Cuisine leads culinary operations at Raffles The Red Sea, delivering exceptional personalized dining experiences that reflect the brand's heritage of elegance. Oversees all kitchen operations to ensure flawless execution and impeccable presentation in line with Raffles' ultra‑luxury standards. Designs sophisticated seasonal menus that blend global influences with a strong sense of place. Develops and standardizes recipes, techniques, and plating at the highest level of culinary artistry. Collaborates closely with the Cluster Executive Chef and Food & Beverage leadership to create bespoke dining concepts and exclusive guest experiences. Maintains the highest hygiene, safety, and organization standards in a pristine kitchen environment. Leads, mentors, and inspires a diverse culinary team, fostering a culture of excellence and continuous development. Drives training initiatives focused on craftsmanship, attention to detail, and intuitive service. Manages team performance, scheduling, and succession planning to build a sustainable talent pipeline. Creates a positive high‑performance work environment encouraging innovation and accountability. Manages food cost, labor cost, and productivity within budget while maintaining uncompromising quality. Partners with procurement to source premium, rare, and sustainable ingredients. Monitors menu performance and guest feedback to continuously refine the culinary offering. Delivers immersive story‑driven dining experiences that forge emotional connections. Engages directly with guests to personalize their journey through cuisine. Collaborates with marketing and PR teams to develop compelling culinary narratives and exclusive events. Represents Raffles The Red Sea as a culinary ambassador at external engagements and high‑profile events. Performs any other duties assigned by management.

Requirements

• Degree or diploma in Culinary Arts or related field
• minimum 8 years culinary experience in luxury hotels or fine dining establishments
• at least 3–4 years 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 leadership, menu innovation, and quality management record in high‑end settings
• excellent communication, organizational, and interpersonal skills
• fluent in English
• Arabic knowledge is an advantage
• passion for authentic high‑quality culinary experiences
• creative leadership and mentoring abilities
• meticulous attention to detail and presentation
• operational excellence and financial acumen
• guest‑focused service mindset
• commitment to sustainability and cultural respect.

Skills