رئيس الطهاة – مطعم براسيري وخدمة الطعام داخل الغرف والمسبح

OVERVIEW

At Rosewood Red Sea, the Chef de Cuisine – Contemporary Brasserie is responsible for creating an exceptional culinary journey inspired by the timeless appeal of European brasserie cuisine enhanced with subtle Arabic influences. Familiar classics are reimagined with regional nuances, reflecting Rosewood’s A Sense of Place® philosophy while delivering luxury hospitality standards.

This role leads a dynamic, high-volume resort culinary operation encompassing all-day dining, breakfast service, in-room dining (IRD), and poolside dining experiences. The Chef de Cuisine ensures seamless execution across all service periods, driving culinary excellence through consistency, efficiency, creativity, and attention to detail while fostering an engaging guest experience.

KEY RESPONSIBILITIES

• Lead the Brasserie kitchen, celebrating European culinary traditions enriched with refined Middle Eastern flavors and ingredients.
• Develop and continuously refine seasonal menus that align with guest preferences, market trends, and operational objectives.
• Balance innovation with the integrity of traditional brasserie cooking techniques.
• Partner closely with the Director of Culinary Operations to support concept development, pre-opening activities, and ongoing operational excellence.
• Foster strong collaboration with Food & Beverage teams and support cross-departmental initiatives.
• Ensure consistent delivery of high-quality cuisine in line with Rosewood luxury standards.
• Maintain exceptional food quality and service execution across breakfast, lunch, dinner, IRD, and pool operations during peak demand periods.
• Uphold HACCP and all food safety, hygiene, and sanitation standards.
• Oversee kitchen operations including mise en place, service flow, and presentation standards.
• Monitor food costs, portion control, and waste management while maintaining quality expectations.
• Recruit, develop, and inspire a high-performing culinary team.
• Conduct regular training focused on culinary techniques, presentation, and operational excellence.
• Support succession planning and identify high-potential talent within the culinary team.
• Participate in kitchen design, equipment selection, and operational planning during pre-opening.
• Develop SOPs, recipes, and training materials for the restaurant concept.
• Assist with recruitment, onboarding, and performance development of culinary associates.
• Lead menu tastings, trial runs, and operational simulations prior to opening.
• Engage with guests to personalize dining experiences and gather valuable feedback.
• Ensure presentation, flavor, and storytelling contribute to a memorable dining journey.
• Represent the restaurant during VIP events, tastings, and media engagements.

QUALIFICATIONS & EXPERIENCE

• Minimum 8–10 years of culinary experience, including 3–5 years as Chef de Cuisine within luxury hotels or renowned standalone restaurants.
• Strong expertise in European brasserie cuisine, combining technical precision, consistency, and regional influences.
• Previous pre-opening experience within luxury or ultra-luxury hospitality environments preferred.
• Culinary degree or equivalent professional training.
• Comprehensive knowledge of Mediterranean ingredients, techniques, and regional culinary traditions.
• Proven leadership, team development, and people management capabilities.
• Strong commercial awareness with experience in budgeting, forecasting, and cost control.
• Creative mindset with a passion for innovation, quality, and continuous improvement.
• Excellent communication, interpersonal, and organizational skills.