Director of Culinary

Overview

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.

OSHAD RESPONSIBILITIES:

• Incorporate safety procedures into routine tasks related to Hotel Kitchen and see that they adhered to (pre job safety toolbox talks).
• Conduct daily work area inspection to identify and correct any existing unsafe condition, document and co-ordinate the safety inspection activities and findings with the Hygiene, Health & Safety Manager.
• Correct unsafe act such as horseplay or the unnecessary risks.
• Report accidents, unsafe conditions and equipment defects in to the OSH Department.
• Implement and observe the Hotel safety requirements within his scope of work.
• Conduct pre-work safety instructions to determine the most appropriate order and method of work with safety as a prime consideration.
• Directly responsible maintaining safe working conditions, practices and the safety of personnel under his supervision.
• Enforce compliance of all safety rules and regulations in the workplace.
• Conduct investigation of all accidents in his area of responsibility with the cooperation of the Hygiene, Health & Safety Manager.
• Indoctrinate new hires and transferred workers concerning the hazards of the work or task to be performed.
• Have through knowledge of safe work procedures, legislations applicable to the work being performed.
• Develop a proper and co-operative attitude toward safety among his team.
• Maintain an effective line of communication on safety matters to his team.
• Set a personal example for others to follow.

ACCOUNTABILITY:

• To report all OSH matters to Hygiene, Occupational Health & Safety Manager
• Is accountable for his and his worker safety.

REQUIREMENTS:

• Bachelor’s degree in culinary arts, Hospitality Management, or a related field; advanced culinary certifications are a plus.
• 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, preferably in luxury or environmentally sensitive destinations.
• Proficiency in budgeting, inventory management, and kitchen operations, with a focus on profitability and efficiency.
• Fluency in English is required; proficiency in Arabic or other languages is an advantage.