Chef de Cuisine - Banquet Kitchen

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 Joining Rosewood Abu Dhabi’s talented Culinary Division, you will be part of a dynamic, high‑performing team responsible for delivering extraordinary dining experiences across our luxury banquet and catering operations. You will work closely with the Executive Chef and Executive Sous Chef, collaborating with culinary leaders, banquet operations, catering sales, and supporting departments to deliver large‑scale, refined, and impeccably executed events. YOUR ROLE As Banquet & Catering Chef, you will lead the full culinary operation for all banquet events, conferences, weddings, social occasions, VIP delegations, and outside catering. You will ensure each menu, buffet, plated service, and live station reflects Rosewood’s signature style — luxury, creativity, and A Sense of Place®. Your role directly shapes the guest experience for some of the hotel’s most high‑impact events and contributes to the reputation of Rosewood Abu Dhabi as a leading destination for exceptional banquet cuisine. HOW YOU’LL MAKE THE PLACE • Lead, manage, and organize all banquet and catering kitchen operations to the highest professional and safety standards. • Ensure consistent excellence in food quality, taste, temperature, and presentation across all banquet offerings. • Coordinate daily production plans, ordering, and purchasing requirements with the Executive Chef/Executive Sous Chef. • Schedule, supervise, and train culinary associates to support efficient, high‑volume production. • Conduct daily briefings and maintain clear communication with internal teams and event stakeholders. • Oversee proper use, maintenance, and sanitation of all kitchen equipment and ensure HACCP compliance. COULD THIS BE YOU? • You bring 10–15 years of culinary experience in luxury hotels or high‑profile banquet and catering environments. • You are highly skilled in international banquet cuisine, buffet production, large‑scale plating, and live cooking stations. • You have strong leadership capabilities, empowering teams through coaching, training, and clear communication. • You are meticulous, organized, and able to manage high‑volume production while maintaining exceptional standards. • You possess solid knowledge of HACCP and uphold the highest levels of food safety and hygiene. • You thrive in fast‑paced environments and can adapt to changing event schedules and operational demands. 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, paid time off, complimentary room nights, learning and development opportunities, global career opportunities, and industry-leading paid parental leave supporting eligible associates across all paths to parenthood. 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. Show more Show less

10–15 years of culinary experience in luxury hotels or high-profile banquet and catering environments. Strong leadership capabilities, empowering teams through coaching, training, and clear communication. Solid knowledge of HACCP and uphold the highest levels of food safety and hygiene. Thrive in fast-paced environments and adapt to changing event schedules and operational demands.

Lead, manage, and organize all banquet and catering kitchen operations to the highest professional and safety standards. Ensure consistent excellence in food quality, taste, temperature, and presentation across all banquet offerings. Coordinate daily production plans, ordering, and purchasing requirements with the Executive Chef/Executive Sous Chef. Schedule, supervise, and train culinary associates to support efficient, high-volume production. Conduct daily briefings and maintain clear communication with internal teams and event stakeholders. Oversee proper use, maintenance, and sanitation of all kitchen equipment and ensure HACCP compliance.