RWAML - Chef de Cuisine (Mediterranean Cuisine)

About the role

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.

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