Chef de Cuisine

Position Overview

The Chef de Cuisine will lead the culinary operations of a specialty restaurant at Rosewood Amaala, focusing on Mediterranean, grill, and Middle Eastern cuisines. This role requires exceptional culinary artistry, strong leadership, and a deep understanding of regional flavors, techniques, and traditions.

As part of the pre-opening culinary leadership team, the Chef de Cuisine will craft innovative menus, train and inspire the brigade, and ensure flawless execution of dishes that reflect Rosewood’s A Sense of Place® philosophy.

Key Responsibilities

• Lead and manage all kitchen operations for the specialty restaurant.
• Design and implement creative menus that highlight Mediterranean, Middle Eastern, and grill-focused cuisines, with seasonal and locally sourced ingredients.
• Maintain consistency and excellence in food preparation, presentation, and service.
• Supervise and mentor sous chefs and line cooks, fostering a culture of creativity, discipline, and growth.
• Ensure compliance with HACCP standards, food hygiene, and kitchen safety regulations.
• Collaborate with F&B management to create food and beverage pairings and signature dining experiences.
• Monitor and control food cost, portioning, waste management, and labor productivity.
• Support pre-opening activities including kitchen set-up, menu tastings, supplier selection, and training programs.
• Engage with guests when required, representing the culinary identity of the restaurant.
• Stay current with global and regional culinary trends, continuously elevating the dining experience.

Qualifications

• Minimum 7–10 years of progressive culinary experience, including at least 3 years as Sous Chef or Chef de Cuisine in luxury hotels or fine dining restaurants.
• Specialization in Mediterranean and Middle Eastern cuisines, with proven expertise in grilling techniques and regional flavors.
• Strong leadership, organizational, and people development skills.
• Pre-opening experience in a luxury resort or fine dining environment is highly desirable.
• Solid financial acumen with experience in cost control and budgeting.
• Culinary degree or equivalent professional training.
• Fluency in English is required; knowledge of Arabic or other languages is an advantage.