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
QUALIFICATIONS & EXPERIENCE
- 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.
