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.

#J-18808-Ljbffr