Summary
Rosewood Hotel Group is seeking a Chef de Cuisine for Rosewood Red Sea’s poolside Japanese-inspired contemporary Asian restaurant on Shura Island, Saudi Arabia. The role leads menu development and daily kitchen operations, with responsibility for culinary quality, food safety, cost control, and guest experience. The chef will recruit and develop the team and support pre-opening planning, training, and operational trials. Applicants should have 8–10 years of culinary experience, including 3–5 years as a Chef de Cuisine, with strong expertise in Japanese cuisine and contemporary Asian gastronomy.
The posting
As published on rosewoodhotelgroup.com. Pulled from the employer's site and shown as they wrote it.
OVERVIEW
The Chef de Cuisine will lead Rosewood Red Sea's poolside specialty restaurant—an immersive Japanese-inspired contemporary Asian dining destination celebrating seasonality, craftsmanship, and refined culinary artistry. Guided by Japanese culinary philosophy and enriched by contemporary Asian influences, the restaurant delivers a sophisticated experience where purity of flavor, balance, and innovation define every dish.
At the heart of the venue is the Sushi Show Kitchen—an intimate chef-led stage where precision, seasonality, and omotenashi come to life. Showcasing exceptional ingredients, authentic Japanese techniques, and modern Asian creativity, this signature experience will become one of the resort's most sought-after culinary attractions.
As one of the resort's flagship dining venues, the restaurant embodies Rosewood’s A Sense of Place® philosophy, blending cultural authenticity, modern luxury, and meaningful storytelling. The Chef de Cuisine will shape and elevate the culinary identity of the restaurant while ensuring alignment with the resort’s overall vision and standards.
KEY RESPONSIBILITIES
Culinary Leadership & Innovation
- Lead the restaurant’s culinary vision, delivering a contemporary Asian and Japanese-inspired menu featuring sushi, sashimi, vibrant salads, tempura, gyoza, robata grill specialties, Josper-fired dishes, wok creations, noodles, rice dishes, sandos, and innovative desserts.
- Develop and refine seasonal menus that showcase premium ingredients, Japanese seasonality, Asian coastal influences, and modern culinary techniques.
- Drive innovation while preserving the authenticity and integrity of Asian culinary traditions.
- Ensure all dishes meet Rosewood luxury standards for taste, presentation, consistency, and guest experience.
Collaboration & Operations
- Partner closely with the Director of Culinary Operations to execute the restaurant concept during pre-opening and ongoing operations.
- Foster strong collaboration with Food & Beverage leadership and support cross-functional teamwork across the resort.
- Oversee daily kitchen operations, including mise en place, service execution, quality control, and plating standards.
- Maintain HACCP compliance and the highest standards of food safety, hygiene, and sanitation.
- Optimize food costs, inventory management, portion control, and waste reduction without compromising quality.
Talent Development & Pre-Opening
- Recruit, develop, and inspire a high-performing culinary team.
- Conduct regular training focused on Japanese and contemporary Asian cooking techniques, presentation, and Rosewood service culture.
- Support succession planning and identify future culinary leaders.
- Participate in kitchen design, equipment selection, SOP development, recipe standardization, and training manuals.
- Lead tastings, trial services, and operational simulations prior to opening.
Guest Experience
- Engage with guests to create memorable and personalized dining experiences.
- Ensure every dish contributes to a compelling culinary story that reflects Rosewood’s brand values and destination identity.
- Represent the restaurant during VIP events, media engagements, tastings, and special culinary activations.
QUALIFICATIONS & EXPERIENCE
- Minimum 8–10 years of culinary experience, including 3–5 years as Chef de Cuisine in luxury hotels or acclaimed standalone restaurants.
- Strong expertise in Japanese cuisine and contemporary Asian gastronomy, including sushi, robata, wok cooking, and modern presentation techniques.
- Pre-opening experience within luxury or ultra-luxury hospitality environments preferred.
- Culinary degree or equivalent professional training.
- Deep understanding of Asian ingredients, seasonality, culinary traditions, and emerging dining trends.
- Proven leadership, team development, and operational management skills.
- Strong commercial acumen with experience in budgeting, forecasting, and cost control.
- Creative mindset with a passion for innovation, craftsmanship, and excellence.
- Excellent communication and interpersonal skills with the ability to inspire teams and engage guests.