Requirements
Requires a minimum of 3-5 years of professional kitchen experience, with at least 1-2 years as a Chef de Partie. A culinary diploma or professional kitchen certification is mandatory. Prior experience in a luxury hotel or high-end restaurant is highly preferred, as is a strong knowledge of international cuisine and HACCP/food safety standards. Saudi nationality is required.
Description
Company DescriptionRaffles & 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 DescriptionThe 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 & Fairmont brand standards. The role supports the Sous Chef and Chef de Cuisine in daily operations while leading and developing junior chefs.Key ResponsibilitiesTake full responsibility for a designated kitchen section during preparation and servicePrepare, cook, and present dishes according to established recipes and luxury presentation standardsSupervise, train, and motivate Commis and Demi Chef de Partie team membersEnsure food quality, taste, and consistency meet Raffles & Fairmont expectationsMaintain strict adherence to HACCP, food safety, and hygiene standardsControl food costs by minimizing waste and ensuring proper stock handling (FIFO)Assist in menu planning, recipe development, and new dish trials when requiredCoordinate with other kitchen sections to ensure smooth service operationsEnsure cleanliness, organization, and proper maintenance of kitchen equipmentFollow hotel policies, grooming standards, and health & safety regulationsQualificationsMinimum 3–5 years of professional kitchen experience, including at least 1–2 years as Chef de Partie or equivalentExperience in a luxury hotel or high-end restaurant is highly preferredCulinary diploma or professional kitchen certification requiredStrong knowledge of international cuisine (specialty cuisine is an advantage)Proven understanding of HACCP and food safety standardsAbility to work flexible shifts, including weekends and public holidaysAdditional Information Saudi Nationalty. Previous experience in luxury hospitality and pre-opening environments is preferred. Ability to work flexible shifts, including weekends and public holidays. Commitment to delivering exceptional guest experiences while maintaining the highest culinary standards. Professional appearance and grooming in accordance with Raffles & Fairmont brand standards. Demonstrates integrity, accountability, and a collaborative approach in all aspects of the role.Why join Raffles & Fairmont The Red SeaBe part of one of the most prestigious luxury hospitality destinations in the region.Competitive salary and benefits package.Accommodation, meals, and transportation provided.Opportunities for career growth and development within Accor's global portfolio.Access to learning and development programs tailored to your career path.Employee benefit card offering discounted rates across Accor properties worldwide.A dynamic and inspiring work environment focused on excellence and innovation.