Director of Culinary

OUR PURPOSE AND CULTURE We are driven to create a future where people and place enrich one another. We are wholly committed to rooting ourselves more deeply in every place we are in while setting new benchmarks for positive impact. As a pioneering collective with a common purpose, we curate extraordinary moments and honor the soul of every place along our journey. At Rosewood Hotel Group, we answer The Calling. Together, we Make the Place. THE TEAM At Rosewood Amaala, located on Saudi Arabia’s pristine west coast, you will lead the resort’s culinary function across restaurants, bars, banqueting operations and in-room dining. Working within a dynamic ultra-luxury hospitality environment, you will guide a diverse culinary team in delivering exceptional dining experiences that reflect Rosewood standards and support the destination’s regenerative tourism vision. YOUR ROLE As Director of Culinary, you will shape and deliver the culinary vision for Rosewood Amaala, ensuring every dining experience reflects the highest standards of luxury, quality and innovation. You will provide strategic and operational leadership across all culinary outlets, balancing guest satisfaction, team performance and commercial success. This role is instrumental in creating memorable, culturally inspired and sustainable culinary experiences while maintaining operational excellence, culinary creativity, financial discipline and compliance with brand and local regulations. HOW YOU’LL MAKE THE PLACE - Lead all culinary operations across restaurants, bars, banquets and in-room dining, ensuring exceptional quality, consistency and guest satisfaction. - Champion innovative, sustainable and culturally inspired culinary experiences aligned with Rosewood’s luxury positioning and regenerative tourism vision. - Inspire, develop and mentor culinary teams, fostering a culture of creativity, collaboration and excellence. - Drive effective labour management strategies that balance operational requirements, guest expectations and business performance. - Manage food production budgets and control variable operating costs to maximise efficiency and profitability. - Ensure the highest standards of food safety, hygiene and sanitation, maintaining outstanding health inspection results and regulatory compliance. - Oversee inventory, purchasing and kitchen operations to support productivity, quality standards and financial objectives. - Promote sustainable sourcing and environmentally conscious culinary practices throughout the operation. COULD THIS BE YOU? - You hold a bachelor’s degree in Culinary Arts, Hospitality Management or a related field, with advanced culinary certifications viewed favourably. - You bring substantial leadership experience within luxury hotels, resorts or comparable high-end hospitality environments. - You have a proven track record of leading and motivating diverse culinary teams to achieve exceptional results. - You possess strong interpersonal and communication skills and can build collaborative, high-performing working relationships. - You are passionate about global culinary trends, innovative dining concepts and creating memorable guest experiences. - You have experience implementing sustainable sourcing strategies and environmentally responsible culinary practices. - You are confident managing budgets, inventory controls and complex kitchen operations with a focus on efficiency and profitability. - You are fluent in English; additional language skills, including Arabic, would be advantageous. OUR BENEFITS As part of our team, you’ll enjoy a thoughtfully designed benefits package that supports your wellbeing, professional growth, and life beyond work. This includes medical coverage, complimentary room nights, learning and development opportunities, and global career opportunities across Rosewood Hotel Group. Associates are also entitled to benefits and leave provisions in accordance with applicable Saudi Arabian labour laws and company policies. OUR COMMITMENT TO YOU At Rosewood Hotel Group, your voice is heard – and valued. We’re a community that encourages associates to be themselves, not fit into a fixed culture, and this philosophy shines through in our commitments to reflect and honor the history, culture and geography of our destinations. We’re not only committed to building and nurturing genuine, long-lasting relationships but to transforming them – and our Diversity, Equity and Inclusion (DEI) strategy helps put these principles into practice. Surrounded by the world’s fourth-largest barrier reef system and the scenic Hijazi mountains, Rosewood Amaala brings an ultra-luxury regenerative escape to The Red Sea region of Saudi Arabia. The resort is be part of the Red Sea Global’s Amaala destination, an integrated wellness haven spanning 4,155km2 and set in the Prince Mohammad bin Salman Nature Reserve. Rosewood Amaala explores what it truly means to be regenerative, with unique experiences that weave together wellness and

Bachelor’s degree in Culinary Arts, Hospitality Management or a related field, with advanced culinary certifications viewed favourably. Substantial leadership experience within luxury hotels, resorts or comparable high-end hospitality environments. Proven track record of leading and motivating diverse culinary teams to achieve exceptional results. Strong interpersonal and communication skills with the ability to build collaborative, high-performing working relationships. Passion for global culinary trends, innovative dining concepts and memorable guest experiences. Experience implementing sustainable sourcing strategies and environmentally responsible culinary practices. Ability to manage budgets, inventory controls and complex kitchen operations with a focus on efficiency and profitability. Fluent in English; additional language skills including Arabic would be advantageous.

Lead all culinary operations across restaurants, bars, banquets and in-room dining with focus on exceptional quality, consistency and guest satisfaction. Champion innovative, sustainable and culturally inspired culinary experiences aligned with Rosewood’s luxury positioning and regenerative tourism vision. Inspire, develop and mentor culinary teams; foster creativity, collaboration and excellence. Drive labour management strategies balancing operational requirements, guest expectations and business performance. Manage food production budgets and control variable operating costs to maximise efficiency and profitability. Ensure highest standards of food safety, hygiene and regulatory compliance. Oversee inventory, purchasing and kitchen operations to support productivity, quality standards and financial objectives. Promote sustainable sourcing and environmentally conscious culinary practices throughout the operation.