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chef de cuisine - fairmont the red sea Jobs in Ksa

chef de cuisine - fairmont the red sea

chef de cuisine - raffles the red sea Jobs in Ksa

chef de cuisine - raffles the red sea

chef de cuisine

Marriott International

<div>Additional Information 
Job Number26040667 
Job CategoryFood and Beverage &amp; Culinary 
LocationW Riyadh - KAFD, Area 1 Al Aqeeq Street Financial District, Riyadh, Saudi Arabia, Saudi Arabia, 13519 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li></ul>
<ul><li>Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Plans and manages food quantities and plating requirements for the restaurant.</li></ul>
<ul><li>Communications production needs to key personnel.</li></ul>
<ul><li>Assists in developing daily and seasonal menu items for the restaurant.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Estimates daily restaurant production needs.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented and creates decorative food displays.</li></ul> 
Leading Kitchen Team
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensuring and maintaining the productivity level of employees.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul> 
Establishing and Maintaining Restaurant Kitchen Goals
<ul><li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li></ul>
<ul><li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Effectively investigates, reports and follows-up on employee accidents.</li></ul>
<ul><li>Knows and implements company safety standards.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Manages employee progressive discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
W Hotels&rsquo; mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We&rsquo;re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests&rsquo; passions to life. If you are original, innovative, and always looking towards the future of what&rsquo;s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Chef de Cuisine

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 
<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

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

<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 
Gr&uuml;nde f&uuml;r Accor zu arbeiten? 
Wir sind weit mehr als ein weltweit f&uuml;hrendes Unternehmen. Wir empfangen Dich so, wie Du bist und bei uns findest Du einen Beruf und eine Marke, die zu Deiner Pers&ouml;nlichkeit passen. 
Wir unterst&uuml;tzen Dich dabei, jeden Tag zu wachsen und zu lernen. Wir sorgen daf&uuml;r, dass Deine Arbeit einen Sinn in Deinem Leben hat und dass Du auf Deiner Reise mit uns die grenzenlosen M&ouml;glichkeiten von Accor erkunden kannst. 
Bei Accor kannst Du jedes Kapitel Deiner Geschichte selber schreiben, und gemeinsam k&ouml;nnen wir die Gastronomie und Hotellerie von morgen ver&auml;ndern. Entdecke das Leben, das Dich bei Accor erwartet, besuche https://careers.accor.com/. 
Tu das, was Du liebst, trage etwas f&uuml;r die Gemeinschaft in der Welt bei, und wage es den Status quo in Frage zu stellen! #BELIMITLESS 
Job Description 
Chef de Partie
Are you ready for an exciting step in your career? 
You will play a key role in our kitchen, working side by side with a fantastic team. The dishes you prepare, cook, and serve will bring smiles to our guests and leave them wanting more.
What we offer:<ul><li>
Employee card with discounted rates at Accor hotels worldwide.</li><li>
Access to our training programs through Accor Academies, with the opportunity to gain qualifications during working hours.</li><li>
Opportunities to develop your talent both within your hotel and globally.</li><li>
Active contribution to the local community through our Corporate Social Responsibility initiatives, including our sustainability program &ldquo;Planet 21.&rdquo;</li></ul>
What to expect from you:<ul><li>
Actively share ideas, opinions, and advice to improve the work environment and menu offerings.</li><li>
Ensure consistent preparation of all dishes, whether &agrave; la Carte or buffet, according to hotel recipes and standards.</li><li>
Communicate effectively with the team and actively gather guest feedback.</li></ul> 
Qualifications<ul><li> 
Ability to work well under pressure in a fast-paced environment.</li><li>
Enjoy working collaboratively as part of a team.</li><li>
If required, supplement your qualifications with additional diplomas or certificates.</li><li>
Must be a Saudi national</li></ul> 
Additional Information 
Your Team and Work Environment: 
In 1&ndash;2 sentences, introduce the team, hotel, or workplace in a way that reflects its culture. 
Note: The description can be adjusted to meet specific local or legal requirements, such as work permits.
Our Commitment to Diversity &amp; Inclusion: 
We are an inclusive company, and our goal is to attract, hire, and develop diverse talent.</div>

DE - Chef de Partie

<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<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

Explore 42+ Chef de cuisine in Ksa this April. Find roles across top companies and apply now to boost your career.