RWRSA- Chef de Cuisine - Bakery

Overview

The Chef de Cuisine - Bakery leads Rosewood Red Sea’s signature French bakery — a design-driven destination celebrating the heritage and precision of classic and contemporary French boulangerie and pâtisserie. Rooted in French craftsmanship and elevated through modern artistry, the bakery delivers a refined guest experience where technique, texture, and flavor are expressed with elegance and precision.

A defining feature is the Madeleine live workspace, where guests experience the artistry behind signature croissants. This immersive setting highlights discipline, premium ingredients, and modern French baking creativity. The Chef de Cuisine - Bakery is the creative force behind this experience, ensuring it becomes a resort signature.

The role also leads the signature croissant program — the cornerstone of the bakery identity — and ensures excellence in lamination, shaping, and consistency across all production.

Beyond the bakery, the role oversees all bread and breakfast bakery offerings across the resort, ensuring a cohesive daytime culinary identity aligned with Rosewood’s A Sense of Place® philosophy.

Key Responsibilities

Culinary Leadership & Vision

• Define and evolve the bakery’s culinary direction rooted in contemporary French excellence and seasonal expression
• Design and refine seasonal menus aligned with guest expectations and market trends
• Drive innovation while preserving French bakery authenticity
• Partner with Culinary Operations leadership to deliver concept vision from pre‑opening onward
• Ensure consistent delivery of Rosewood luxury standards

Operations & Quality

• Oversee all bakery operations including mise en place, service flow, and presentation
• Maintain strict HACCP compliance and hygiene standards
• Control food cost, portions, and waste without compromising quality
• Develop SOPs, recipes, and training frameworks
• Collaborate closely with F&B teams to ensure seamless integration

Team Development

• Build, train, and lead a high‑performing bakery team
• Conduct ongoing technical training in French bakery techniques
• Support succession planning and talent development
• Assist in recruitment and onboarding

Pre-Opening & Guest Experience

• Lead pre‑opening trials, tastings, and simulations
• Engage with guests to enhance personalization and feedback
• Ensure presentation and storytelling elevate the guest journey
• Represent the bakery at VIP events and media touchpoints

Qualifications & Experience

• 8‑10 years culinary experience, including 5 years as Chef de Cuisine bakery in luxury environments
• Strong mastery of French bakery techniques and traditions
• Pre‑opening experience in luxury hospitality preferred
• Culinary degree or equivalent professional training
• Strong leadership and financial acumen
• Creative, detail‑oriented, and guest‑focused mindset
• Excellent communication skills