Cluster Executive Chef

Raffles & Fairmont Red Sea, positioned in the Kingdom’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’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.

• Develop and update departmental SOP Manual, detailing standards of performance, policies and procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements
• Work with senior culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
• Supervise senior culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
• Oversee the planning and implementation of effective food promotions
• Work closely with chief steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
• Monitor food standards in each Outlet and Banquet
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
• Identify market needs and trends in terms of food menus for both hotel guests and the local market
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
• Meet and interact with representatives of the local community and potential guests as required

• Strong F&B Operations Experience with a minimum of 20 years in hotels, including at least 5 years in a similar role
• Pre-opening experience, international exposure, remote location work, and high-volume hotel experience
• Essential regional experience in the hospitality industry
• Entrepreneurial and creative mindset, comfortable taking charge of projects and expanding scope of responsibilities
• Outstanding social and PR skills to develop strong customer engagement
• Extensive experience in high-volume and high-quality banquet, outdoor catering, all-day dining, theme bars, fine dining, and nightlife management
• Proven track record in restaurant concept creation and OSE sourcing
• Media-friendly personality with the ability to work closely with marketing teams to promote Food and Beverage
• Culinary arts degree or equivalent qualification from a recognised institution
• Advanced food safety certification (e.g., HACCP)
• Demonstrated ability to manage and mentor large culinary teams across multiple outlets
• Proficiency in menu engineering and food cost control
• Strong financial acumen with experience in budgeting and P&L management
• Excellent communication skills in English, both written and verbal
• Flexibility to work in a fast-paced environment with irregular hours, including evenings, weekends, and holidays