The Role Responsible for the efficient running restaurant kitchen, ensuring the highest standards of food quality, presentation, and service, while managing a team of culinary professionals. Work closely with other departments contributing to the overall hotel success reflecting Rosewood Hotels and resort Make the Place philosophy and commitment to excellence and innovation.
Key Responsibilities Strategic Leadership Develop and implement culinary standards that align with corporate strategy and the hotel's vision and goals.
Drive culinary innovation and excellence.
Assists on preparing and updating the departmental operations manual.
Source for public relations opportunities to increase awareness and business.
Team Management Recruit, train, mentor, and manage the culinary team, fostering a positive and collaborative work environment open to feedback.
Conduct regular performance reviews and provide ongoing professional development opportunities by developing a structured succession plan.
Spearhead regular and effective communication meetings.
Entrust duties and responsibilities to the senior culinary team, setting clear expectations, providing resources and giving autonomy over assignments and checking outcomes.
Sustainability Promote and support Rosewood Impacts, the company commitment to sustainable practises and circular hospitality.
Operation Ensure all HACCP reports are always up to date
Create and maintain diverse, seasonal, and high-quality menus for the restaurant, bar and in room dining.
Work with the Service team to create bespoke menus and memorable culinary experiences
Conduct new menu tastings for guests and management.
Ensure all dishes have standardized recipes with costing, technical sheets,



allergen sheets and calory count.
Lead the operation and monitor guests experience and associate’s performance.
Help the stewarding dept to facilitate a smooth stewarding operation that controls HOH cleaning and OS&E; management.
Guests and Associates Experience Collaborate with all departments to ensure a seamless and exceptional dining experience.
Address, report and resolve where possible guest and associate complaints and feedback.
Quality Control Ensure the highest standards of food quality, preparation, and presentation are consistently met.
Verify that all F&B; company standards have been implemented.
Join regular kitchen inspections and audits focused on hygiene, health and safety standards and HOH maintenance.
Assists in checking all ingredients specifications, market lists and requisitions
Finance Adhere to the F&B; budget, ensuring all accounts are managed at the approved budgeted level.
Maximize associate’s productivity using multi-skilling, multi-tasking approach and flexible scheduling.
Support the implementation of energy efficiency practices to reduce and control operational costs and environmental impact
DEI Demonstrate a commitment to diversity, equity, and inclusion through continuous development, modelling inclusive behaviours.




Within the scope of your role and team ensure equitable experiences, strengthening inclusion, and promoting a culture of inclusivity and belonging that embraces the contributions of all associates
To ensure you uphold company’s pledge to be an equal opportunity workplace. Offering a transparent, fair and consistent recruitment application process for all. Be committed to ensure equal employment opportunity regardless of race, religion, sex, national origin, sexual orientation, age, marital status, disability, or gender identity.
Health & Safety Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
Report any defects in the building, plant or equipment according to hotel procedure.
Ensure that any accidents to associate, guests or visitors are reported immediately in accordance with correct procedures.
Attend the yearly statutory Fire, Health & Safety training
Be fully conversant with and abide by all rules concerning Fire, Health & Safety
Food Allergens Matrix
Risk Assessments

Qualifications Bachelor’s degree in Hospitality Management or related field;
Minimum of 10 years of culinary experience in luxury hospitality, with at least 3 years in a managerial role;
Strong leadership, communication, and interpersonal skills;
Multilingual abilities are a plus;
Impeccable grooming and professional demeanor;
We offer a competitive salary ranging from €40,000 to €55,000 gross per year, depending on experience, expertise, and alignment with the requirements of the role.

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📌 [RWROM] - Chef de Cuisine, Restaurant (Roma)
🏢 Attività alberghiera
📍 Roma