Director of Culinary

The Director of Culinary for Rosewood AMAALA, located along Saudi Arabia’s, is responsible for overseeing all culinary operations across the resort’s restaurants, bars, banquets, and in-room dining. This role drives the creation of innovative, sustainable, and culturally inspired culinary experiences that align with Rosewood’s ultra-luxury standards and Red Sea Global’s regenerative tourism vision. The Director will lead a culinary team to deliver exceptional dining, ensuring guest satisfaction, operational efficiency, and compliance with brand and local standards in a dynamic, environmentally conscious destination.

Responsibilities

Daily walk about of all kitchens to assure equipment is in proper working condition; Oversee the food ordering to assure that all products needed are in fact ordered to the predetermined specification; Daily briefing with wait staff to discuss food specials and any pertinent information relating to the daily operation of the outlets; Daily briefing with outlet managers and Executive Steward to assure that all daily requirements are addressed; Daily briefing with Executive Sous Chef, Chef De Cuisines, Sous Chefs to follow up on pending items as well any new business relating to their prospective areas; Daily walk about of all cold storage areas relating to food preparation to assure that food rotation is consistent with regulations and rules; Daily briefing with outlet managers for VIP information and booking information; Supervision of all the Chef De Cuisines, sous chefs and their effective cross-training; Reviewing all weekly function event orders with the Director of Food and Beverage and organizing the production schedules; The delegation of all and any directives given by the Managing Director pertinent to the safe and efficient operation of the property’s F&B operation; Assist the Director of Food and Beverage in the development of new menus and implementation of those menus; Safety standards and the implementation of training guides as it relates to the safe operation of kitchen equipment; Observance of all health standards and the installation of health standards as it relates to food production with 95% score by health department; Effective management of labor costs in relation to business needs and trends; Control of all variable line items relating to food production budget; All other duties as required

Requirements

Bachelor's degree in culinary arts, Hospitality Management, or a related field; Minimum of 7-10 years of progressive experience in culinary management, with at least 4 years in a leadership role within a luxury hotel or resort; Proven ability to lead diverse culinary teams, with strong interpersonal and communication skills to inspire creativity and collaboration; Deep knowledge of global culinary trends, sustainable cooking practices, and luxury dining, with a passion for creating memorable guest experiences; Experience sourcing sustainable ingredients and implementing eco-conscious culinary practices; Proficiency in budgeting, inventory management, and kitchen operations, with a focus on profitability and efficiency; Fluency in English is required

Nice to have

Advanced culinary certifications; Proficiency in Arabic or other languages; Experience in luxury or environmentally sensitive destinations