Chef de Cuisine Commissary Rosewood Hotels and Resorts

Posted on 1 Sep

Experience

8 - 10 Years

Education

Any Graduation

Nationality

Any Nationality

Gender

Not Mentioned

Vacancy

1 Vacancy

Job Description

Roles & Responsibilities

Lead commissary operations, ensuring consistent quality and efficiency.

Oversee production of sauces, marinades, butchery, bakery, and other large-scale preparations.

Coordinate timely delivery of products to multiple outlets across the property.

Maintain cost control, minimize waste, and optimize productivity.

Supervise, train, and develop commissary kitchen team members.

Ensure adherence to HACCP, food safety, and hygiene standards.

Support pre-opening activities including team recruitment, training, and equipment procurement.

Desired Candidate Profile

Minimum 8 10 years of culinary experience with at least 3 5 years in a leadership role in luxury hotels or resorts.

Strong expertise in large-scale food production and commissary operations.

Pre-opening experience in ultra-luxury or lifestyle brands preferred.

Proven ability to lead and inspire large culinary teams.

Excellent organizational, planning, and problem-solving skills.

Culinary degree or equivalent qualification required.

Fluency in English is required; additional languages are an advantage.

Company Industry

Department / Functional Area

Keywords

  • Chef De Cuisine Commissary

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