bars supervisor, fairmont the red sea

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chef de cuisine fairmont the red sea

Fairmont

<div>Company Description 
Company Description
Raffles &amp; Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites. 
Job Description 
The Chef de Cuisine is responsible for the overall culinary operations at Fairmont The Red Sea, delivering refined, high-quality dining experiences that reflect the brand&rsquo;s standards of excellence, creativity, and innovation. The role focuses on &agrave; la minute service, curated menus, and elevated presentation, ensuring consistency, craftsmanship, and attention to detail across all offerings.
Key Roles &amp; Responsibilities<ul><li>
Oversee all kitchen operations, ensuring consistency, quality, and exceptional presentation in every dish.</li><li>
Design and execute innovative, seasonally driven menus that reflect global influences while embracing local ingredients and a sense of place.</li><li>
Develop and standardize recipes, portioning, and plating in alignment with Fairmont&rsquo;s culinary standards and luxury positioning.</li><li>
Collaborate closely with the Cluster Executive Chef and Food &amp; Beverage leadership to curate signature dining experiences, bespoke offerings, and special events.</li><li>
Ensure full compliance with health, safety, and hygiene regulations, maintaining an impeccable and well-organized kitchen environment.</li><li>
Lead, mentor, and inspire a diverse culinary team, fostering a culture of excellence, respect, creativity, and continuous improvement.</li><li>
Drive ongoing training initiatives to enhance technical skills, product knowledge, and culinary artistry.</li><li>
Manage team performance, scheduling, and succession planning, building a strong pipeline of future talent.</li><li>
Cultivate a positive and high-performance work environment that encourages ownership, accountability, and innovation.</li><li>
Manage food cost, labor cost, and productivity within established budgets, ensuring optimal financial performance.</li><li>
Partner with procurement to source premium, sustainable ingredients that align with the resort&rsquo;s positioning and standards.</li><li>
Monitor menu performance and guest feedback to continuously refine offerings and enhance guest satisfaction and profitability.</li><li>
Deliver memorable, immersive dining experiences that reflect Fairmont&rsquo;s brand DNA and the unique identity of The Red Sea destination.</li><li>
Engage with guests during service, creating meaningful connections and personalized experiences.</li><li>
Collaborate with marketing and PR teams to develop compelling culinary narratives, promotions, and brand activations.</li><li>
Represent Fairmont The Red Sea in culinary events, partnerships, and external engagements as an ambassador of excellence.</li><li>
Perform any other duties as assigned by Management.</li></ul> 

Qualifications 
<ul><li>
Degree or diploma in Culinary Arts or a related field from a recognized institution.</li><li>
Minimum 8 years of culinary experience in luxury hotels or fine dining establishments, with at least 3&ndash;4 years in a senior leadership role specializing in Mediterranean cuisine.</li><li>
Strong knowledge of regional Turkish cooking traditions, spices, grilling techniques, meze culture, and bread and pastry preparation.</li><li>
Proven record of leadership, menu innovation, and quality management in a high-end setting.</li><li>
Excellent communication, organizational, and interpersonal skills.</li><li>
Fluent in English; knowledge of Arabic is a distinct advantage.</li><li>
Passion for authentic, high-quality culinary experiences.</li><li>
Creative leadership and mentoring skills.</li><li>
Meticulous attention to detail and presentation.</li><li>
Operational excellence and financial acumen.</li><li>
Warm, guest-focused service mindset.</li><li>
Commitment to sustainability and cultural respect.</li></ul> 

Additional Information 
<ul><li>
Understanding of Ultra-Luxury guest expectations and brand alignment.</li><li>
experience in project coordination, scheduling, and document control during pre-Opening stages.</li><li>
Experience in pre-opening is a must.</li><li>
A proactive, anticipatory approach with a strong sense of ownership and accountability.</li><li>
Impeccable grooming and personal presentation aligned with Luxury standards.</li></ul></div>

Chef De Cuisine - Fairmont The Red Sea

Raffles

<div>Company Description 
Raffles &amp; Fairmont The Red Sea, positioned in the Kingdom&rsquo;s groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. With 361 rooms, eleven distinct dining concepts, including overwater restaurants with views of the Red Sea and the mangroves, and a spa. It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites. 
Job Description 
The Chef de Partie is responsible for managing a specific kitchen section and ensuring the highest standards of food quality, presentation, and consistency in line with Raffles &amp; Fairmont brand standards. The role supports the Sous Chef and Chef de Cuisine in daily operations while leading and developing junior chefs.
Key Responsibilities<ul><li>
Take full responsibility for a designated kitchen section during preparation and service</li><li>
Prepare, cook, and present dishes according to established recipes and luxury presentation standards</li><li>
Supervise, train, and motivate Commis and Demi Chef de Partie team members</li><li>
Ensure food quality, taste, and consistency meet Raffles &amp; Fairmont expectations</li><li>
Maintain strict adherence to HACCP, food safety, and hygiene standards</li><li>
Control food costs by minimizing waste and ensuring proper stock handling (FIFO)</li><li>
Assist in menu planning, recipe development, and new dish trials when required</li><li>
Coordinate with other kitchen sections to ensure smooth service operations</li><li>
Ensure cleanliness, organization, and proper maintenance of kitchen equipment</li><li>
Follow hotel policies, grooming standards, and health &amp; safety regulations</li></ul> 

Qualifications 
<ul><li>
Minimum 3&ndash;5 years of professional kitchen experience, including at least 1&ndash;2 years as Chef de Partie or equivalent</li><li>
Experience in a luxury hotel or high-end restaurant is highly preferred</li><li>
Culinary diploma or professional kitchen certification required</li><li>
Strong knowledge of international cuisine (specialty cuisine is an advantage)</li><li>
Proven understanding of HACCP and food safety standards</li><li>
Ability to work flexible shifts, including weekends and public holidays</li></ul> 

Additional Information<ul><li> 
Understanding of ultra-luxury guest expectations and brand alignment.</li><li>
Experience in project coordination, scheduling, and document control during pre-opening stages.</li><li>
Experience in Pre- Opening is a plus.</li><li>
Regional Experience is a must.</li><li>
A proactive, anticipatory approach with a strong sense of ownership and accountability.</li><li>
Impeccable grooming and personal presentation aligned with luxury standards.</li></ul></div>

Chef De Partie - Raffles The Red Sea

<div>Company Description 
Raffles &amp; Fairmont The Red Sea, positioned in the Kingdom&rsquo;s groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. With 361 rooms, eleven distinct dining concepts, including overwater restaurants with views of the Red Sea and the mangroves, and a spa. It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites. 
Job Description 
<ul><li>
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 brand&rsquo;s heritage of elegance, artistry, and legendary service. The role focuses on bespoke, &agrave; la minute cuisine, refined menu curation, and impeccable presentation, ensuring each dish embodies precision, creativity, and a strong sense of storytelling.</li><li>
Key Roles &amp; Responsibilities</li><li>
Oversee all kitchen operations, ensuring flawless execution, consistency, and exceptional presentation in line with Raffles&rsquo; ultra-luxury standards.</li><li>
Design and curate sophisticated, seasonally driven menus that combine global influences with a strong sense of place and identity.</li><li>
Develop and standardize recipes, techniques, and plating, reflecting the highest level of culinary artistry and precision.</li><li>
Collaborate closely with the Cluster Executive Chef and Food &amp; Beverage leadership to create bespoke dining concepts and exclusive guest experiences.</li><li>
Maintain the highest standards of hygiene, safety, and organization within a pristine kitchen environment.</li><li>
Lead, mentor, and inspire a diverse culinary team, fostering a culture of excellence, refinement, and continuous development.</li><li>
Drive training initiatives focused on craftsmanship, attention to detail, and intuitive, personalized service.</li><li>
Manage team performance, scheduling, and succession planning, building a strong and sustainable talent pipeline.</li><li>
Create a positive and high-performance work environment that encourages innovation, accountability, and perfection.</li><li>
Manage food cost, labor cost, and productivity in line with budget expectations while maintaining uncompromising quality.</li><li>
Partner with procurement to source premium, rare, and sustainable ingredients aligned with the brand&rsquo;s positioning.</li><li>
Monitor menu performance and guest feedback to continuously refine and elevate the culinary offering.</li><li>
Deliver immersive, story-driven dining experiences that create emotional connections and unforgettable moments.</li><li>
Engage directly with guests to personalize the experience and enhance their journey through cuisine.</li><li>
Collaborate with marketing and PR teams to develop compelling culinary narratives, exclusive events, and brand activations.</li><li>
Represent Raffles The Red Sea as a culinary ambassador in external engagements and high-profile events.</li><li>
Perform any other duties as assigned by Management.</li></ul> 

Qualifications 
<ul><li>
Degree or diploma in Culinary Arts or a related field from a recognized institution.</li><li>
Minimum 8 years of culinary experience in luxury hotels or fine dining establishments, with at least 3&ndash;4 years in a senior leadership role specializing in Mediterranean cuisine.</li><li>
Strong knowledge of regional Turkish cooking traditions, spices, grilling techniques, meze culture, and bread and pastry preparation.</li><li>
Proven record of leadership, menu innovation, and quality management in a high-end setting.</li><li>
Excellent communication, organizational, and interpersonal skills.</li><li>
Fluent in English; knowledge of Arabic is a distinct advantage.</li><li>
Passion for authentic, high-quality culinary experiences.</li><li>
Creative leadership and mentoring skills.</li><li>
Meticulous attention to detail and presentation.</li><li>
Operational excellence and financial acumen.</li><li>
Warm, guest-focused service mindset.</li><li>
Commitment to sustainability and cultural respect.</li></ul> 

Additional Information 
<ul><li>
Understanding of ultra-luxury guest expectations and brand alignment.</li><li>
Experience in project coordination, scheduling, and document control during pre-opening stages.</li><li>
Experience in Pre- Opening is a plus.</li><li>
Regional Experience is a must.</li><li>
A proactive, anticipatory approach with a strong sense of ownership and accountability.</li><li>
Impeccable grooming and personal presentation aligned with luxury standards.</li></ul></div>

Chef De Cuisine - Raffles The Red Sea

<div>Company Description 
Raffles &amp; Fairmont The Red Sea, positioned in the Kingdom&rsquo;s groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. With 361 rooms, eleven distinct dining concepts, including overwater restaurants with views of the Red Sea and the mangroves, and a spa. It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites. 
Job Description<div> 
Reporting to the Chef De Partie, responsibilities and essential job functions include but are not limited to the following: 
<ul><li>Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues</li><li>Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards</li><li>Actively share ideas, opinions and suggestions in daily shift briefings</li><li>Ensure all kitchen Colleagues are aware of standards and expectations</li><li>Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback</li><li>Complete daily checks of all mis en place to ensure freshness and quality standards</li><li>Maintain proper rotation of product in all chillers to minimize wastage/spoilage</li><li>Have full knowledge of all menu items, daily features and promotions</li><li>Ensure the cleanliness and maintenance of all work areas, utensils, and equipment</li><li>Follow kitchen policies, procedures and service standards</li><li>Follow all safety and sanitation policies when handling food and beverage</li><li>Other duties as assigned</li></ul></div> 
Qualifications<ul><li> 
Previous experience in the Culinary field required</li><li>Journeyman&rsquo;s papers or international equivalent required</li><li>Diploma Certification in a Culinary discipline preferred</li><li>Computer literate in Microsoft Window applications an asset</li><li>Strong interpersonal and problem solving abilities</li><li>Ability to work well under pressure in a fast paced environment</li><li>Ability to work cohesively as part of a team</li><li>Ability to focus attention on guest needs, remaining calm and courteous at all times</li></ul> 
Additional Information<ul><li> 
Understanding of ultra-luxury guest expectations and brand alignment.</li><li>
Experience in project coordination, scheduling, and document control during pre-opening stages.</li><li>
Experience in Pre- Opening is a plus.</li><li>
Regional Experience is a must.</li><li>
A proactive, anticipatory approach with a strong sense of ownership and accountability.</li><li>
Impeccable grooming and personal presentation aligned with luxury standards.</li></ul></div>

Demi Chef De Partie - Fairmont The Red Sea

<div>Company Description 
Raffles &amp; Fairmont The Red Sea, positioned in the Kingdom&rsquo;s groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. With 361 rooms, eleven distinct dining concepts, including overwater restaurants with views of the Red Sea and the mangroves, and a spa. It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites. 
Job Description 
As a Commis Chef at Fairmont The Red Sea, you will support the kitchen team in delivering exceptional, 5-star culinary experiences. You will assist with mise en place, preparation, and service while maintaining the highest standards of quality, hygiene, and consistency.
Job Description<ul><li>
Maintain daily mise en place and prepare ingredients according to recipes and standards.</li><li>
Ensure consistency, quality, and presentation in all dishes prepared.</li><li>
Follow recipes, portion control, and stock management procedures.</li><li>
Assist during service and adjust preparation based on guest preferences when required.</li><li>
Maintain a clean, organized, and sanitary kitchen environment at all times.</li><li>
Inspect and clean food preparation areas to ensure safe food-handling practices.</li><li>
Keep up to date with new products, recipes, and preparation techniques.</li><li>
Have a good understanding of all menu items, daily highlights, and promotions.</li><li>
Support the team during busy operations and contribute to smooth kitchen service.</li><li>
Follow all health, safety, and hygiene standards in line with hotel policies.</li><li>
Attend kitchen briefings and report any issues to your supervisor.</li></ul> 
Qualifications 
<ul><li>
Minimum 2 years in basic culinary position</li><li>
Knowledge of different culinary techniques</li><li>
Certificate in Culinary, preferred</li></ul> 

Additional Information 
<ul><li>
Understanding of ultra-luxury guest expectations and brand alignment.</li><li>
Experience in Pre- Opening is a plus.</li><li>
Regional Experience is a must.</li><li>
Impeccable grooming and personal presentation aligned with luxury standards.</li></ul></div>

Commis Chef - Fairmont The Red Sea

<div>Company Description 
Raffles &amp; Fairmont The Red Sea, positioned in the Kingdom&rsquo;s groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. With 361 rooms, eleven distinct dining concepts, including overwater restaurants with views of the Red Sea and the mangroves, and a spa. It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites. 
Job Description<div> 
Reporting to the Chef De Partie, responsibilities and essential job functions include but are not limited to the following: 
<ul><li>Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues</li><li>Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards</li><li>Actively share ideas, opinions and suggestions in daily shift briefings</li><li>Ensure all kitchen Colleagues are aware of standards and expectations</li><li>Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback</li><li>Complete daily checks of all mis en place to ensure freshness and quality standards</li><li>Maintain proper rotation of product in all chillers to minimize wastage/spoilage</li><li>Have full knowledge of all menu items, daily features and promotions</li><li>Ensure the cleanliness and maintenance of all work areas, utensils, and equipment</li><li>Follow kitchen policies, procedures and service standards</li><li>Follow all safety and sanitation policies when handling food.</li><li>Other duties as assigned</li></ul></div> 
Qualifications<div> 
Previous experience in the Culinary field required 
<ul><li>Journeyman&rsquo;s papers or international equivalent required</li><li>Diploma Certification in a Culinary discipline preferred</li><li>Computer literate in Microsoft Window applications an asset</li><li>Strong interpersonal and problem solving abilities</li><li>Ability to work well under pressure in a fast paced environment</li><li>Ability to work cohesively as part of a team</li><li>Ability to focus attention on guest needs, remaining calm and courteous at all times</li></ul></div> 
Additional Information<ul><li> 
Understanding of ultra-luxury guest expectations and brand alignment.</li><li>
Experience in project coordination, scheduling, and document control during pre-opening stages.</li><li>
Experience in Pre- Opening is a plus.</li><li>
Regional Experience is a must.</li><li>
A proactive, anticipatory approach with a strong sense of ownership and accountability.</li><li>
Impeccable grooming and personal presentation aligned with luxury standards.</li></ul></div>

Demi Chef De Partie - Raffles The Red Sea

<div>Company Description 
Raffles &amp; Fairmont The Red Sea, positioned in the Kingdom&rsquo;s groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. With 361 rooms, eleven distinct dining concepts, including overwater restaurants with views of the Red Sea and the mangroves, and a spa. It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites. 
Job Description 
As a Commis Chef at Raffles The Red Sea, you will support the kitchen team in delivering exceptional, 5-star culinary experiences. You will assist with mise en place, preparation, and service while maintaining the highest standards of quality, hygiene, and consistency.
Job Description<ul><li>
Maintain daily mise en place and prepare ingredients according to recipes and standards.</li><li>
Ensure consistency, quality, and presentation in all dishes prepared.</li><li>
Follow recipes, portion control, and stock management procedures.</li><li>
Assist during service and adjust preparation based on guest preferences when required.</li><li>
Maintain a clean, organized, and sanitary kitchen environment at all times.</li><li>
Inspect and clean food preparation areas to ensure safe food-handling practices.</li><li>
Keep up to date with new products, recipes, and preparation techniques.</li><li>
Have a good understanding of all menu items, daily highlights, and promotions.</li><li>
Support the team during busy operations and contribute to smooth kitchen service.</li><li>
Follow all health, safety, and hygiene standards in line with hotel policies.</li><li>
Attend kitchen briefings and report any issues to your supervisor.</li></ul> 

Qualifications 
<ul><li>
Minimum of 1 year in basic culinary position</li><li>
Knowledge of different culinary techniques</li><li>
Certificate in Culinary, preferred</li></ul> 

Additional Information 
<ul><li>
Understanding of ultra-luxury guest expectations and brand alignment.</li><li>
Experience in Pre- Opening is a plus.</li><li>
Regional Experience is a must.</li><li>
Impeccable grooming and personal presentation aligned with luxury standards.</li></ul></div>

Commis Chef - Raffles The Red Sea

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