Chef de Cuisine – Contemporary Asian Japanese-Inspired Restaurant

About the role

The Chef de Cuisine will lead Rosewood Red Sea’s poolside specialty restaurant, delivering a contemporary Asian and Japanese‑inspired dining experience. This flagship venue blends authentic Japanese philosophy with modern Asian creativity, featuring a Sushi Show Kitchen where guests watch chefs craft precise, seasonal dishes.

Key responsibilities

• Define and execute the culinary vision, creating menus that showcase sushi, sashimi, tempura, gyoza, robata‑grill, Josper‑fire, wok, noodle, rice, sandos and innovative desserts.
• Develop seasonal menus using premium, locally‑sourced ingredients while preserving Asian culinary traditions.
• Oversee daily kitchen operations, ensuring HACCP compliance, food safety, quality control and consistent plating standards.
• Manage food costs, inventory, portion control and waste reduction without compromising quality.
• Collaborate with the Director of Culinary Operations and F&B leadership during pre‑opening and ongoing operations.
• Recruit, train and mentor a high‑performing culinary team, fostering Rosewood’s service culture.
• Participate in kitchen design, equipment selection, SOP creation and recipe standardisation.
• Engage with guests to deliver personalised, memorable dining experiences.

Required profile

• Proven senior culinary leadership experience, preferably in luxury hotel or resort environments.
• Deep knowledge of Japanese and contemporary Asian cooking techniques.
• Strong commitment to food safety, hygiene and HACCP standards.
• Ability to innovate while maintaining authenticity and brand standards.
• Excellent teamwork and communication skills.

Required skills

• Sushi and sashimi preparation
• Tempura and gyoza cooking
• Robata grilling and Josper‑fire techniques
• Wok, noodle and rice dish execution
• Sandos and dessert creation
• HACCP compliance
• Inventory management and portion control
• Waste reduction strategies

What we offer

• Opportunity to shape the culinary identity of a flagship resort restaurant.
• Collaboration with an international luxury hospitality brand.
• Access to premium ingredients and state‑of‑the‑art kitchen facilities.