Chef de Cuisine - Banquets & Events

Press space or enter keys to toggle section visibility

Overview

At Rosewood Red Sea, the Chef de Cuisine – Banquets & Events is responsible for curating and delivering exceptional culinary experiences across private dining, bespoke events, and resort-wide banqueting operations.

This role is integral to shaping a distinctive culinary identity aligned with Rosewood’s A Sense of Place philosophy—where regional inspiration is seamlessly blended with contemporary global luxury standards.

The Chef de Cuisine leads a high-performing and detail-driven culinary team, ensuring excellence across large-scale production and refined plated service. Every touchpoint—from intimate gatherings to signature resort events—is executed with precision, creativity, and elevated hospitality.

As a key member of the culinary leadership team, this role also contributes to operational excellence, talent development, innovation, and the broader strategic direction of the culinary division at Rosewood Red Sea.

Key Responsibilities

Events & Banquets

• Lead all culinary operations for banquets and events, ensuring flawless execution across intimate functions, VIP gatherings, and large-scale resort productions. 
• Design bespoke menus inspired by European culinary foundations, subtly enhanced with Arabic spices and regional Red Sea ingredients to reflect a refined Rosewood identity. 
• Oversee the full culinary lifecycle from concept development and planning to production and on-site execution. 
• Collaborate closely with Events and Sales teams to translate client briefs into elevated, personalized culinary experiences. 
• Ensure consistent excellence in food quality, presentation, and timing across plated service, buffets, live stations, and bespoke dining formats. 
• Manage full event logistics including mise en place, production schedules, and brigade coordination. 
• Conduct tastings, presentations, and trials for VIP events, key clients, and media activations. 
• Maintain strict adherence to HACCP, hygiene, and food safety standards at all times. 

Operations & Standards

• Support the Director of Culinary Operations in delivering the overall culinary vision from pre-opening through ongoing operations. 
• Ensure seamless alignment with F&B leadership and cross-functional resort teams. 
• Develop and uphold SOPs, standardized recipes, and training frameworks across banqueting operations. 
• Drive strong financial performance through disciplined food cost control, portioning accuracy, and waste minimization. 
• Oversee kitchen readiness, layout planning, and operational setup in line with pre-opening and ongoing requirements. 
• Support recruitment, onboarding, and continuous development of culinary team members. 
• Provide cross-functional support across resort outlets to ensure consistency in quality and brand standards. 
• Contribute to seasonal menu development and culinary innovation initiatives. 
• Participate in tastings, quality reviews, and leadership planning sessions. 
• Act as a culinary ambassador for Rosewood Red Sea during VIP visits, media engagements, and ownership interactions. 
• Collaborate closely with Pastry, Stewarding, and Purchasing teams to ensure product integrity and operational alignment. 

Qualifications & Experience

• 8–10 years of progressive culinary experience, including 3–5 years as Chef de Cuisine within luxury or ultra-luxury hospitality environments. 
• Strong expertise in high-volume banqueting and large-scale event catering in luxury settings. 
• Experience in developing refined Afternoon Tea Programms (considered a supporting rather than core focus). 
• Pre-opening experience in luxury or ultra-luxury resorts is highly desirable. 
• Culinary degree or equivalent professional certification. 
• Strong foundation in European culinary techniques with appreciation for Middle Eastern and Mediterranean cuisines. 
• Proven leadership and team development capabilities in high-performance environments. 
• Strong financial acumen including budgeting, food cost control, and operational efficiency. 
• Creative storytelling ability through menu design and culinary execution. 
• Excellent communication skills with confidence in engaging guests, clients, and senior stakeholders.