Chef De Cuisine

Raffles & 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.

The Chef de Cuisine Singaporean Cousin will lead the culinary vision and daily operations of Raffles Red Sea’s signature Singaporean restaurant. This role celebrates the rich, diverse flavors of Anatolian cuisine, presented through Raffles hallmark of genuine hospitality and refined craftsmanship. As a culinary leader, the Chef de Cuisine is responsible for curating an authentic yet contemporary Turkish dining experience that harmonizes heritage, quality, and creativity, ensuring every guest encounter is memorable and meaningful.

Key Roles & Responsibilities

• Oversee all kitchen operations for the Turkish restaurant, ensuring consistency, quality, and exceptional presentation in every dish.
• Design and execute menus that showcase the authenticity and artistry of Turkish cuisine while embracing innovation and seasonality.
• Develop and standardize recipes, portioning, and plating to align with Fairmont’s culinary standards.
• Collaborate closely with the Cluster Executive Chef and Food & Beverage leadership team to conceptualize seasonal promotions, tasting experiences, and special events.
• Ensure compliance with all health, safety, and sanitation regulations, maintaining a pristine and organized kitchen environment.
• Lead, mentor, and inspire a multicultural team of chefs, cooks, and stewards, fostering a culture of respect, collaboration, and excellence.
• Conduct ongoing training to develop technical skills, product knowledge, and understanding of Turkish culinary heritage.
• Manage team performance, scheduling, and succession planning, cultivating talent for future growth.
• Create a positive work environment that supports creativity, accountability, and the pursuit of perfection.
• Manage food cost, labor cost, and productivity within established budgets, ensuring optimal financial performance.
• Partner with procurement to source authentic Turkish and regional ingredients, prioritizing quality and sustainability.
• Analyze menu performance and guest feedback to continuously enhance offerings and profitability.
• Deliver a dining experience that captures the warmth, generosity, and flavor of Turkish culture within Fairmont’s elegant setting.
• Engage with guests during service, sharing stories and insights to enhance the emotional connection to the cuisine.
• Collaborate with marketing and PR teams to develop engaging content, special promotions, and media features.
• Represent Raffles Red Sea in culinary events, festivals, and cross-brand collaborations as an ambassador of authenticity and excellence.
• Other responsibilities as assigned by the Management
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