Job Description

Roles & Responsibilities

OVERVIEW

At Rosewood AMAALA, the Chef de Cuisine Mediterranean Cuisine is entrusted with crafting an exceptional culinary journey rooted in the vibrant flavors, authenticity, and elegance of Mediterranean gastronomy. This role is pivotal in shaping a signature dining experience that reflects Rosewood s A Sense of Place philosophy, blending regional inspiration with global luxury standards.

The Chef de Cuisine will lead the kitchen with creativity, precision, and passion, ensuring every dish tells a story while delivering consistency, innovation, and excellence.

KEY RESPONSIBILITIES

Lead the Mediterranean restaurant kitchen, ensuring authenticity in flavors from regions such as Italy, Greece, Spain, and the Levant.
Design, develop, and continuously refine seasonal menus aligned with guest preferences and market trends.
Drive innovation while maintaining the integrity of traditional Mediterranean cooking techniques.
Collaborate with the Executive Chef on concept creation for pre-opening and ongoing operations.

Ensure consistent delivery of high-quality dishes in line with Rosewood luxury standards.
Maintain strict adherence to food safety, hygiene, and sanitation standards (HACCP compliant).
Manage kitchen operations including mise en place, service flow, and plating standards.
Optimize food cost, portion control, and minimize wastage without compromising quality.
Build, train, and inspire a high-performing culinary team.
Conduct regular training sessions focusing on Mediterranean cuisine techniques and presentation.
Foster a culture of collaboration, respect, and continuous learning aligned with Rosewood s Talent & Culture philosophy.
Support succession planning and identify high-potential talent within the tea.
Participate in kitchen setup, equipment selection, and layout planning.
Develop SOPs, recipes, and training manuals for the Mediterranean concept.
Assist in recruitment and onboarding of culinary associates.
Lead trial runs, tastings, and simulation exercises prior to opening.
Engage with guests to personalize dining experiences and gather feedback.
Ensure presentation, taste, and storytelling elevate the overall dining journey.
Represent the restaurant during VIP events, tastings, and media engagements

Desired Candidate Profile

Minimum 8 10 years of culinary experience, with at least 3 5 years as Chef de Cuisine or Senior Sous Chef in luxury hotels or standalone restaurants.

Strong specialization in Mediterranean cuisine (Italian, Greek, Spanish, or Levantine).
Pre-opening experience in luxury or ultra-luxury environments is highly preferred.
Culinary degree or equivalent professional training.
Deep knowledge of Mediterranean ingredients, techniques, and regional variations.
Strong leadership and team management skills.
Commercial acumen with experience in budgeting and cost control.
Creative mindset with a passion for innovation and excellence.
Excellent communication and interpersonal skills.

Chef de Cuisine Rosewood Hotels and Resorts