Chef de Cuisine – Commissary

Position Overview

Rosewood AMAALA, part of the ultra-luxury Red Sea Global destination, is seeking an experienced Chef de Cuisine – Commissary to lead the central production kitchen. This role will ensure quality, consistency, and efficiency in delivering high-standard ingredients and semi-prepared items to all outlets across the resort.

Key Responsibilities

• 
  Lead commissary operations, ensuring consistent quality and efficiency.
• Oversee production of sauces, marinades, butchery, bakery, and other large-scale preparations.
• Coordinate timely delivery of products to multiple outlets across the property.
• Maintain cost control, minimize waste, and optimize productivity.
• Supervise, train, and develop commissary kitchen team members.
• Ensure adherence to HACCP, food safety, and hygiene standards.
• Support pre-opening activities including team recruitment, training, and equipment procurement.

Qualifications

• Minimum 8–10 years of culinary experience with at least 3–5 years in a leadership role in luxury hotels or resorts.
• Strong expertise in large-scale food production and commissary operations.
• Pre-opening experience in ultra-luxury or lifestyle brands preferred.
• Proven ability to lead and inspire large culinary teams.
• Excellent organizational, planning, and problem-solving skills.
• Culinary degree or equivalent qualification required.
• Fluency in English is required; additional languages are an advantage.