Chef De Partie Raffles The Red Sea📣 Job Ad

About Raffles The Red Sea

Raffles & Fairmont The Red Sea is a distinguished resort located within the Kingdom’s pioneering Red Sea Project in Umluj, Tabuk, Saudi Arabia. This nature-focused destination features 361 rooms and eleven distinct dining concepts, including overwater restaurants that offer views of the Red Sea and mangroves. The resort is committed to setting new standards in sustainable development, situated on 200km of untouched coastline, an archipelago of over 90 unspoiled islands, dormant volcanoes, rich marine habitats, and ancient archaeological sites.

The Role of Chef de Partie

As a Chef de Partie at Raffles The Red Sea, you will be responsible for managing a specific kitchen section, ensuring the highest standards of food quality, presentation, and consistency. This role requires adherence to Raffles & Fairmont brand standards and involves supporting the Sous Chef and Chef de Cuisine in daily operations. A key aspect of the position is leading and developing junior chefs within your designated section.

Key Responsibilities

• Assume full responsibility for a designated kitchen section during both preparation and service phases.
• Prepare, cook, and present dishes in strict accordance with established recipes and luxury presentation standards.
• Supervise, train, and motivate Commis and Demi Chef de Partie team members.
• Ensure all food quality, taste, and consistency consistently meet Raffles & Fairmont expectations.
• Maintain strict adherence to HACCP, food safety, and hygiene standards at all times.
• Control food costs through waste minimization and proper stock handling, utilizing FIFO principles.
• Assist in menu planning, recipe development, and new dish trials as required.
• Coordinate effectively with other kitchen sections to ensure seamless service operations.
• Ensure the cleanliness, organization, and proper maintenance of all kitchen equipment.
• Comply with all hotel policies, grooming standards, and health & safety regulations.

Qualifications and Experience

• Minimum of 3–5 years of professional kitchen experience, including at least 1–2 years as a Chef de Partie or an equivalent role.
• Experience within a luxury hotel or high-end restaurant environment is highly preferred.
• A culinary diploma or professional kitchen certification is required.
• Strong knowledge of international cuisine; expertise in a specialty cuisine is an advantage.
• Proven understanding and application of HACCP and food safety standards.
• Ability to work flexible shifts, including weekends and public holidays.

Required Attributes

• Demonstrated understanding of ultra-luxury guest expectations and brand alignment.
• Experience in project coordination, scheduling, and document control during pre-opening stages is beneficial.
• Regional experience is a mandatory requirement for this role.
• A proactive and anticipatory approach, coupled with a strong sense of ownership and accountability.
• Impeccable grooming and personal presentation, aligned with luxury service standards.

Location and Employment Type

This full-time position is based in Umluj, Tabuk, Saudi Arabia, offering an opportunity to contribute to a significant luxury hospitality project in the region.