culinary professional

EOS Hospitality

<div><h4 class="jobSectionHeader">Description</h4>
Ocean Restaurant, the signature dining experience at the Cape Arundel Inn &amp; Resort, is seeking a skilled and motivated Line Cook to join our award-winning culinary team.
Perched above the Atlantic and set within one of Kennebunkport&rsquo;s most iconic coastal destinations, Ocean Restaurant features an elegant, seasonal menu and fresh New England ingredients. As a Line Cook, you&rsquo;ll work closely with our talented culinary team to prepare high-quality dishes with precision and care, maintain a clean and organized workspace, and uphold the exceptional standards that define the Ocean dining experience.
This is an excellent opportunity for a dedicated culinary professional looking to grow their skills in a refined, fast-paced kitchen environment.
Job Summary:<ul>
<li>
Ensure that the kitchen, all food prep areas, and all food storage areas meet restaurant cleaning standards</li>
<li>Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen</li>
<li>Monitor product freshness and rotate out old products based on a schedule created by the restaurant</li>
<li>Work with a team of cooks to do portion prep work for other shifts when needed</li>
<li>Prepare basic components of each dish on our menu using our proven recipes</li>
<li>Demonstrates strong organizational, multi-tasking, and communication skills</li>
<li>Follows the direction of the chef de cuisine in preparing for service</li>
</ul>
Key Skills &amp; Experience Required:<ul>
<li>
Minimum of 2 years working in a culinary position
</li><li>Ability to multitask with strong time management and organizational skills</li>
<li>Ability to work on your feet for eight hours or more a day</li>
<li>Must be able to lift at least 40 pounds at a time on a regular basis</li>
<li>High level of professionalism</li>
<li>Comfortable working with a team in a fast-paced kitchen environment</li>
<li>Excellent verbal communication and organization skills</li>
</ul>
About Kennebunkport Resort Collection: The Kennebunkport Resort Collection is a portfolio of diverse, luxurious lodging and dining options offering stylish and unique hospitality in Kennebunk and Kennebunkport. Our growing hospitality group includes Hidden Pond//Earth at Hidden Pond, Tides Beach Club, Cape Arundel Inn &amp; Resort//Ocean Restaurant, Kennebunkport Inn//The Burleigh Restaurant, Cottages at Cabot Cove, The Grand Hotel//Rosella, The Boathouse Waterfront Hotel &amp; Restaurant, Yachtsman Hotel &amp; Marina Club, and Lodge on the Cove//The Dory.
KRC is proud to offer competitive wellness options and perks for both Part Time- and Full-Time employees.<ul>
<li>
Employer-subsidized medical, dental, and vision insurance</li>
<li>Company-funded $25K in complimentary life insurance and $1K/mo. in disability</li>
<li>Optional Disability, Life and AD&amp;D, Critical Illness, and Accident Insurance options</li>
<li>Additional Health &amp; Wellness benefits including prescription and gym membership discounts</li>
<li>Generous Paid Time Off package including Employer Paid Leave plus immediate Paid Vacation accruals</li>
<li>Flexible and understanding work-life equality</li>
<li>Family Matters Program of 3+ months paid parental leave for new parents</li>
<li>401k employer match, up to 4% of salary</li>
<li>Competitive wages with ongoing market analysis with annual performance evaluations and compensation adjustments</li>
<li>Discounted employee and immediate family hotel rates as low as $59 per night at EOS Hospitality portfolio locations</li>
<li>Food and Beverage discount of 50% Off at EOS Hospitality portfolio locations</li>
<li>Gold Card annual complimentary restaurant allowance for managers</li>
<li>Discounted lodging rates from New England Inn &amp; Resort Association partners</li>
<li>Pathways for growth and professional development including training and tuition reimbursement</li>
<li>Relocation assistance to temporary employer housing</li>
<li>Incentive opportunities for both hourly and managerial roles</li>
<li>Supportive, open workplace culture</li>
<li>Company-funded Employee Assistance Program for life and mental health resources</li>
</ul>
Why Join our team? Join our community of ambitious, thoughtful, and dedicated hospitality professionals delivering exceptional guest experiences. At Kennebunkport Resort Collection, we encourage creativity, ownership, and problem-solving at all levels of our organization, and we are committed to weaving diversity, equity, and inclusion into every aspect of our business.
As a Kennebunkport Resort Collection employee, we welcome you to join us in making a community impact. Our KRC Cares team partners with community leaders and like-minded businesses to advance our community services, such as toy drives, beach cleanups, and other charitable causes around the community. Our Community Impact project allows a 1% Impact Fee to be donated to hand-picked local organizations focusing on affordable housing, protecting wildlife habitats, and creating spaces for the youth of our community.
Kennebunkport Resort Collection offers customized learning opportunities for all employees. We work to carve out a path for internal leaders with motivated career goals. Annual conferences, mentorships, scholastic reimbursements, internships, and company-funded leadership development opportunities are just some of the ways we support our associates.
Ready to learn more? Visit us online at www.kennebunkportresortcollection.com and explore our parent company, EOS Hospitality at www.eoshospitality.com for more information about the amazing ways we&rsquo;re making a difference.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.</div>

Line Cook - Ocean Restaurant

Ramr

The Chef de Partie &mdash; Pizza Specialist is a skilled culinary professional responsible for the full operation of the pizza station within our restaurant. This includes the preparation, stretching, topping, and baking of all pizzas to exact recipe specifications, ensuring every pie leaving the kitchen delivers the quality, flavour, and consistency our guests expect. The role demands mastery of dough handling, wood-fired or deck oven operation, and a genuine passion for Italian culinary tradition and artisanal pizza craft.<ul><li>Prepare, stretch, top, and bake all pizzas (Neapolitan, Roman, New York-style, or house style) according to standardized recipes and portion guides.</li></ul><ul><li>Manage and operate wood-fired oven, deck oven, or conveyor oven with full technical proficiency, maintaining correct temperatures and baking times.</li></ul><ul><li>Execute high volumes of pizza orders during service with speed, accuracy, and consistency in quality and presentation.</li></ul><ul><li>Perform daily mise en place for the pizza station: sauce preparation, cheese portioning, topping setup, and dough readiness.</li></ul><ul><li>Monitor dough fermentation, proofing, and storage; escalate issues to the Head Chef as needed.</li></ul><ul><li>Ensure all pizzas are plated, cut, and presented to the restaurant's standards before leaving the pass.</li></ul>Job Type: Full-time

Chef de partie - Pizza restaurant

Accor

<div><div>Company Description</div> 
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.<div> 
Job Description</div><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><div> 
Qualifications</div><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><div> 
Additional Information</div><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

Global Food Ventures

Location: Remote (United States) Industry: Food &amp; Beverage | Virtual Brands | Restaurant Growth <h2>About Global Food Ventures</h2>Global Food Ventures (GFV) is building one of the world’s fastest-growing networks of virtual food brands.We partner with restaurants and underutilized kitchens to launch delivery-first food brands that generate additional revenue using their existing kitchen infrastructure.Our brands are already operating across multiple international markets including the Middle East and Europe, and we are now expanding rapidly into the United States.To accelerate this expansion, we are launching GFVx — our global restaurant partner network. GFVx allows experienced professionals in the restaurant and hospitality ecosystem to:• Introduce restaurants to our platform • Help them launch delivery brands • Earn ongoing revenue from the kitchens they bring onto the networkThis is not a traditional job. It is an opportunity to build a portfolio of restaurant partners and generate recurring income from the brands they operate. <h2>The Opportunity</h2><ul><li>We are looking for well-connected professionals within the US restaurant and hospitality industry to join the GFVx partner network.</li><li>Your role will be to introduce restaurants to GFV’s virtual brand system and help them onboard onto our platform.</li><li>Restaurants gain a new revenue stream without additional investment, while you earn commissions and recurring revenue from every restaurant you bring into the network.</li><li>This role is particularly valuable for individuals who already work closely with restaurants or maintain strong industry relationships.</li></ul> <h2>What You’ll Do</h2>As a GFVx Restaurant Growth Partner, you will:• Identify restaurants with capacity to operate additional delivery brands • Introduce restaurant owners and operators to GFV’s virtual brand model • Guide restaurants through the onboarding process • Help restaurants successfully launch GFV delivery brands • Build and grow your own portfolio of restaurant partners • Maintain relationships with partner restaurants to support performance • Expand GFV’s kitchen network across your market <h2>Who This Opportunity Is Ideal For</h2>This opportunity is perfect for professionals who already work within the restaurant and hospitality ecosystem, such as:• Restaurant consultants • Hospitality sales professionals • Current or former restaurant operators • Chefs and culinary professionals • Food distribution account managers • Hospitality managers • Franchise development consultants • Delivery platform professionals (Uber Eats, DoorDash, etc.) • Anyone with strong restaurant industry relationshipsIf you regularly speak with restaurant owners, operators, or managers, this opportunity allows you to turn those conversations into long-term revenue. <h2>Why Join GFVx</h2>Build Your Own Revenue Stream• Earn commissions and recurring revenue share from restaurants you bring onto the platformGlobal Brand Network• Partner with a company expanding across multiple international marketsFlexible &amp; Independent• Operate on your own schedule and grow your portfolio at your own paceMonetize Your Industry Network• Turn your restaurant relationships into an ongoing income streamFast-Growing Industry• Virtual brands and delivery-first kitchens are among the fastest-growing segments in food &amp; beverage <h2>What We’re Looking For</h2>We are looking for individuals who:• Have experience in the food or hospitality industry • Have existing relationships with restaurants or hospitality businesses • Are comfortable with business development or sales conversations • Understand restaurant operations and unit economics • Are proactive, entrepreneurial, and self-drivenSales experience is helpful, but industry relationships and access are far more important. <h2>Compensation</h2>This is a performance-based partner opportunity.GFVx Partners earn:• One-time onboarding commissions for each restaurant that launches • Recurring revenue share from restaurant sales • Additional incentives as your partner portfolio growsThe more restaurants you bring into the network, the greater your long-term earning potential.

Sales Partner

Location: Remote (United Kingdom) Industry: Food &amp; Beverage | Virtual Brands | Restaurant Growth <h2>About Global Food Ventures</h2> Global Food Ventures (GFV) is building one of the fastest-growing virtual food brand networks globally.We work with restaurants and underutilised kitchens to launch delivery-first food brands, enabling restaurants to generate additional revenue using their existing kitchen capacity.Our brands already operate across the Middle East and Europe, and we are now expanding our UK restaurant partner network.To support this expansion, we are launching GFVx — our global partner network designed to connect experienced hospitality professionals with restaurant operators looking to grow revenue.This is not a traditional role. It’s an opportunity to build your own network of restaurant partners and earn ongoing revenue from the brands they operate. <h2>The Opportunity</h2> We are seeking professionals within the UK hospitality and restaurant ecosystem who have strong industry relationships.As a GFVx Restaurant Growth Partner, your role will be to introduce restaurants to GFV’s virtual brand system and help them launch delivery-focused brands using their existing kitchens.Restaurants gain new revenue streams without additional infrastructure, while you earn commissions and recurring revenue from every restaurant partner you introduce. <h2>What You’ll Do</h2><ul><li>Identify restaurants with unused kitchen capacity</li><li>Introduce restaurant owners and operators to GFV’s virtual brand model</li><li>Support restaurants through the onboarding process</li><li>Help restaurants successfully launch GFV delivery brands</li><li>Build your own portfolio of restaurant partners</li><li>Maintain relationships with your partner restaurants</li><li>Expand GFV’s kitchen network across the UK market</li></ul> <h2>Who This Opportunity Is Ideal For</h2> This opportunity is well suited for professionals who already operate within the UK food and hospitality industry, including:<ul><li>Restaurant consultants</li><li>Hospitality sales professionals</li><li>Restaurant operators or former operators</li><li>Chefs and culinary professionals</li><li>Food distribution account managers</li><li>Hospitality managers</li><li>Franchise consultants</li><li>Delivery platform professionals</li><li>Anyone with strong restaurant industry relationships</li></ul> If you regularly engage with restaurants, this opportunity allows you to convert your network into long-term recurring revenue. <h2>Why Join GFVx</h2> <h3>Build Your Own Revenue Stream</h3>Earn commissions and ongoing revenue share from the restaurants you bring onto the platform. <h3>Global Brand Network</h3>Work with a company expanding across multiple international markets. <h3>Flexible Work Model</h3>Operate independently and grow your partner portfolio at your own pace. <h3>Leverage Your Network</h3>Turn your existing hospitality connections into sustainable income. <h3>Growing Market Opportunity</h3>Virtual brands and delivery-first kitchens are rapidly transforming the restaurant industry. <h2>What We’re Looking For</h2><ul><li>We are looking for individuals who:</li><li>Have experience in the hospitality or restaurant sector</li><li>Have strong relationships with restaurant owners or operators</li><li>Are comfortable with commercial conversations</li><li>Understand restaurant operations and economics</li><li>Are proactive and self-motivated</li><li>Industry access and relationships are more valuable than formal sales experience.</li></ul> <h2>Compensation</h2><ul><li>This is a performance-based partner opportunity.</li><li>Partners earn:</li><li>Onboarding commissions for each restaurant launched</li><li>Recurring revenue share from restaurant sales</li><li>Additional incentives as their portfolio of restaurants grows</li><li>Your earning potential grows as your network of partner restaurants expands.</li></ul>

Restaurant Growth Partner

Culinary Institute of America

<div>The anticipated hiring salary for this position is $75,000. This salary range is for Lecturing Instructors. Individuals with higher academic qualifications which would merit a higher academic rank may be eligible for a higher salary. Hiring offers will be determined based on the final candidate&rsquo;s qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA. 


POSITION SUMMARY

As an integral member of the School of Culinary Science, Health, and Nutrition, the faculty member will foster scientific understanding, culinary skills, critical thinking, and evidence-based approaches to food systems through classroom, kitchen, and lab-based experiential learning approaches. Working in an interdisciplinary environment that integrates culinary and baking and pastry arts with fundamental and applied sciences such as food science, nutrition, chemistry, biology, and psychology, the faculty member will collaborate with various instructors in the educational delivery of culinary science, food safety, applied nutrition, and basic scientific coursework. Faculty members in the School of Culinary Science, Health, and Nutrition have a strong degree of curiosity, adaptability, and willingness to engage across culinary and scientific perspectives in support of a unique interdisciplinary curriculum.

Culinary Institute of America (CIA) faculty members are responsible for teaching students, developing curriculum, service to the Institute, and conducting research to a high standard of professionalism. The responsibilities of the position include, but are not limited to: preparing lecture plans, teaching and evaluating students, and preparing and revising educational materials. Faculty members also provide professional and career advice for students pursuing careers in the food industry, maintain office hours, assist students who are having difficulty with studies, and honor college policies. Faculty are also expected to contribute to the overall operation of the college and support the mission of the Institute, by acting as ambassadors of the CIA. 


ESSENTIAL RESPONSIBILITIES
<ul>
<li>Develop, refine, and manage interdisciplinary curriculum focused on culinary science, food safety, applied nutrition, and basic science &ndash; both in theory and in hands-on practice.</li>
<li>Instruct lectures and hands-on classes on-campus, off-campus, or remotely, to a standard consistent with the professional standards of the CIA.</li>
<li>Contribute to a professional, inclusive, and inquiry-driven learning environment.</li>
<li>In culinary science classes supervise students in preparing quality food within Institute guidelines.</li>
<li>Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute&rsquo;s Professionalism, Uniform, and Hygiene Policy, and other academic policies.</li>
<li>Engage in practical and applied research in culinary science.</li>
<li>Cultivate and support student interest and efforts in applied research focusing on culinary science principles.</li>
<li>Disseminate research insights in culinary science informed practices.</li>
<li>Stay abreast of new developments in the fields of culinary science, food safety, applied nutrition, and basic science; plan professional development on an annual basis.</li>
<li>Contribute to the management of equipment and facilities of the Institute (kitchens, analytical laboratory, sensory laboratory, lecture classrooms, etc.).</li>
<li>Prepare daily lecture plans for classes and teach classes as requested and scheduled, in a manner consistent with the philosophy, policies, and guidelines of the Institute.</li>
<li>Work individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies.</li>
<li>Provide regular and constructive feedback to students in an objective, consistent, and timely manner; evaluate and document student performance using established methods and criteria.</li>
<li>File course grades within the designated time frame, without prejudice.</li>
<li>Compile and present instructional material at scheduled times and places in accordance with the College Catalog descriptions, course syllabi and outlines, and class schedules as assigned.</li>
<li>Utilize the established syllabus and textbook(s) for the course being taught.</li>
<li>Maintain records of student attendance, student progress, and grade distributions.</li>
<li>Maintain discipline and order during instructional activities.</li>
<li>Collaborate with colleagues, prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required.</li>
<li>Contribute to the growth of the college by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.</li>
<li>Communicate through appropriate channels.</li>
<li>Provide periodic updates on educational activities through college colloquiums and seminars.</li>
<li>Supports the mission and policies of the Institute as well as the overall strategic direction of the School of Culinary Science, Health, and Nutrition.</li>
<li>Any and other duties as assigned.</li></ul> 


REQUIRED QUALIFICATIONS

Education:
<ul>
<li>Bachelor&rsquo;s degree in culinary science, food science, culinary nutrition, culinary arts, or related discipline (biology, microbiology, biochemistry, food engineering, etc.)</li>
</ul>
Experience:
<ul>
<li>2-5 years of professional experience in culinary and/or baking and pastry arts.</li>
<li>2-5 years of professional experience in translating and presenting technical culinary information to non-technical audiences in educational, professional, and/or commercial environments.</li></ul> 


PREFERRED QUALIFICATIONS
<ul>
<li>One (1) year of college-level teaching experience.</li>
<li>Master&rsquo;s or doctoral degree in food science, applied nutrition, or a related science-based discipline.</li>
<li>Proven track record of academic research.</li>
<li>Experience designing and managing educational or professional culinary science, culinary arts, applied nutrition, food safety, and/or culinary science laboratory activities.</li>
<li>Professional experience in culinary menu development, culinary nutrition education, food safety management, food product development, and/or experimental design.</li>
<li>Experience in culinary nutrition in the application of evidence-based principles supporting health and wellness.</li>
<li>Familiarity with information technology used for educational purposes.</li></ul> 


REQUIRED SKILLS
<ul>
<li>Strong theoretical and practical understanding of the foundations of food, and culinary systems.</li>
<li>A demonstrated high level of proficiency in hands-on culinary and/or baking and pastry arts techniques.</li>
<li>Individual initiative to learn theoretical and applied scientific knowledge and culinary skills central to culinary science, health, and nutrition as needed for curriculum delivery at the CIA.</li>
<li>Ability to work independently and in an interdisciplinary team environment and maintain collaborative relationships with all members of faculty and administration.</li>
<li>Strong interpersonal skills; excellent oral and written communication skills.</li>
<li>Ability to use sound judgement and discretion in handling sensitive student issues with confidentiality and discretion.</li>
<li>Strong computer skills, including experience with MS Office Suite products, i.e. Word, Excel, PowerPoint, etc.</li>
<li>Strong customer service skills. Must have an excellent and welcoming presence in front of guests and employees.</li>
<li>Strong organizational skills, detail-oriented, and thorough.</li></ul> 


WORKING CONDITIONS
<ul>
<li>Must have the ability to lift fifty (50) pounds on a frequent basis.</li>
<li>Must be able to stand for extended periods of time in a typical kitchen environment.</li>
<li>Must be able to perform hands-on demonstrations of culinary science principles and techniques and correct use of equipment.</li></ul> 


The CIA does not have a traditional faculty tenure system per se; however, following a successful 3-year probationary period, appointments are considered ongoing, and faculty are eligible to apply for promotions in academic rank, subject to standard employment terms and conditions and the collective bargaining agreement (if any).</div>

Culinary Science Instructor

Fairmont

<div>Company Description 
Raffles &amp; Fairmont 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. The resort will be situated next to an 18 hole championship golf course, reflecting Fairmont&rsquo;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 islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites. 
Job Description 
Fairmont The Red Sea is seeking an accomplished Chef De Cuisine specializing in Turkish cuisine to lead our culinary operations in Umluj, Saudi Arabia. In this prestigious role, you will oversee the preparation and presentation of authentic Turkish dishes while maintaining the highest standards of fine dining excellence. You will be responsible for creating memorable culinary experiences for our guests while managing kitchen operations, developing innovative menus, and leading a talented culinary team in a luxury hospitality environment.<ul><li>
Oversee all aspects of Turkish cuisine preparation, ensuring authenticity and consistency with Fairmont's culinary standards</li><li>
Develop, design, and execute innovative Turkish menus that showcase traditional techniques and contemporary creativity</li><li>
Manage kitchen operations, including food preparation, cooking, plating, and presentation to meet luxury hospitality standards</li><li>
Supervise, train, and mentor kitchen staff, fostering a collaborative and professional work environment</li><li>
Maintain strict food safety, sanitation, and hygiene protocols in compliance with local and international regulations</li><li>
Control food costs, manage inventory, and optimize procurement of Turkish and specialty ingredients</li><li>
Collaborate with the executive team to plan special events, themed dinners, and culinary experiences</li><li>
Ensure quality consistency across all dishes and maintain detailed records of recipes and cooking techniques</li><li>
Monitor kitchen equipment maintenance and coordinate with maintenance teams to ensure optimal functionality</li><li>
Conduct regular performance reviews and provide constructive feedback to kitchen team members</li><li>
Stay current with culinary trends and Turkish gastronomic developments to continuously enhance offerings</li></ul> 

Qualifications 
<ul><li>
Minimum 10 years of professional culinary experience, with at least 5 years specializing in Turkish cuisine</li><li>
Proven expertise in traditional Turkish cooking methods, ingredients, and authentic recipe preparation</li><li>
Demonstrated experience in a leadership or head chef position within a fine dining or luxury hospitality setting</li><li>
Strong knowledge of food safety standards, kitchen sanitation protocols, and health regulations</li><li>
Proficiency in kitchen management, including staff scheduling, training, and performance evaluation</li><li>
Excellent organizational and time management skills with the ability to manage multiple kitchen operations simultaneously</li><li>
Advanced skills in menu development, culinary innovation, and cost analysis</li><li>
Experience managing kitchen budgets and controlling food costs without compromising quality</li><li>
Strong interpersonal and communication skills with the ability to lead and motivate diverse teams</li><li>
Familiarity with Middle Eastern culinary traditions and regional ingredient sourcing</li><li>
Experience working in international or resort hospitality environments</li><li>
Proficiency in kitchen management software and culinary planning tools</li><li>
Multilingual capabilities (Arabic, English, or other languages) preferred</li><li>
Background in Michelin-starred kitchens or award-winning culinary establishments preferred</li></ul> 

Additional Information 
What&rsquo;s in it for you...<ul><li>
The opportunity to join Accor, a leading global hospitality group with an exceptional portfolio of luxury brands.</li><li>
The chance to define the pre-opening operations for two iconic resorts at one of the world&rsquo;s most anticipated new destinations.</li><li>
Become part of a team dedicated to creating unparalleled luxury hospitality experiences.</li><li>
A competitive package and excellent opportunities for professional growth.</li><li>
Outstanding discounts across the global Accor and luxury brand network.</li></ul></div>

Chef De Cuisine (Turkish Cuisine) - Fairmont The Red Sea

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