Chief Accountant

Raffles & Fairmont the Red Sea, positioned in the kingdom’s groundbreaking Red Sea Project, will provide visitors access to two nature-focused resorts. With 361 rooms, 11 distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa.

Raffles The Red Sea will be a sanctuary of refined elegance and timeless luxury, nestled within Saudi Arabia’s extraordinary Red Sea destination. Blending Raffles’ legendary graciousness and personalized service with the natural beauty and sustainability ethos of Red Sea Global, the property offers a curated haven for the world’s most discerning travelers.

We are seeking a highly skilled, creative, and experienced Chef de Cuisine to lead our kitchen team. The Chef de Cuisine is the senior-most chef in the kitchen and is responsible for all culinary operations, reporting directly to the Executive Chef. This role involves managing all aspects of food production, menu development, kitchen staff management, and ensuring the highest standards of food quality, safety, and sanitation are met. The ideal candidate is a strong leader with a passion for culinary excellence and the ability to thrive in a fast-paced environment.

Key Responsibilities

• Culinary Operations: Oversee and manage all daily kitchen operations, including food preparation, cooking, and plating, to ensure consistency and quality.
• Menu Development: In collaboration with the Executive Chef, design, plan, and price innovative and appealing menus (including seasonal specials) that align with the restaurant’s concept and financial goals.
• Team Leadership & Training:
  • Recruit, train, mentor, and manage all kitchen staff, including Sous Chefs, line cooks, and prep cooks.
  • Develop and motivate the team, fostering a positive, collaborative, and high-performance culture.
  • Conduct regular performance reviews and provide constructive feedback.
• Quality Control:
  • Maintain the highest standards of food quality, taste, and presentation.
  • Routinely inspect all food service stations and taste dishes to ensure they meet specifications before they reach the guest.
• Cost Management & Financial Oversight:
  • Manage food and labor costs effectively to meet budget targets.
  • Oversee inventory, purchasing, and portion control to minimize waste.
  • Maintain relationships with suppliers and negotiate for the best quality ingredients at competitive prices.
• Health & Safety:
  • Enforce all health, safety, and sanitation standards (e.g., HACCP, local health department regulations) throughout the kitchen.
  • Ensure all equipment is properly maintained and functioning safely.
• Administrative Duties: Manage kitchen staff scheduling, ordering of supplies, and inventory tracking.

Required Experience:

• Minimum 5-7 years of progressive experience in a high-volume, fine-dining, or upscale restaurant environment.
• Minimum 2-3 years in a kitchen management or supervisory role (e.g., Sous Chef, Senior Sous Chef).
• Proven track record of successfully managing a kitchen team, controlling costs, and maintaining high standards.
• Experience in menu development, recipe creation, and plating design.
• https://careers.accor.com/global/en/job/chief-accountant-raffles-the-red-sea-in-raffles-residences-the-red-sea-umluj-saudi-arabia-jid-74740