RWAML – Director of Culinary Nouveau

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.

Offre executive hospitality à vérifier avant publication.

Director of Culinary

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