Executive Chef
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Key skills for this role
About the Role
Mantis Collection seeks an Executive Chef to lead culinary operations at Basiqat Resort by Mantis in Riyadh. The role involves designing innovative menus, managing kitchen operations, and championing sustainability in a remote resort environment.
Key Skills for This Role
Responsibilities
- Define and execute the resort’s culinary vision in alignment with Mantis brand standards
- Design innovative menus that reflect local influences, sustainability, and guest expectations
- Establish culinary concepts for all outlets including all day dining, specialty dining, and events
- Oversee all kitchen operations ensuring consistency, quality, and efficiency
- Implement and maintain SOPs for food preparation, presentation, and hygiene
- Manage food production for à la carte, buffet, banquets, and special events
- Recruit, train, and lead a diverse culinary team
- Manage food cost, labour cost, and kitchen operating expenses in line with budgets
- Ensure full compliance with food safety, hygiene, and HACCP standards
- Champion sustainable sourcing and responsible kitchen practices
Requirements
- 8–12+ years of progressive culinary experience
- At least 3–5 years in an Executive Chef or senior leadership role
- Strong background in luxury hotels, resorts, or high end lifestyle dining environments
- Experience in remote, pre opening, or large scale resort operations highly desirable
- Proven ability to design and execute multi outlet culinary concepts
- Strong knowledge of international cuisines, modern techniques, and food trends
- Expertise in HACCP, food safety, and kitchen compliance standards
- Culinary degree or professional certification preferred
- Strong leadership, communication, and team development skills
Full Job Posting
Company Description
- Mantis is a conservation focused hotel brand with eco lodges and curated eco escapes.
- Mantis is part of Accor, a world leading hospitality group.
Job Description
- As Executive Chef, you will lead all culinary operations at Basiqat Resort by Mantis, shaping a distinctive food philosophy.
Culinary Leadership & Strategy
- Define and execute the resort’s culinary vision in alignment with Mantis brand standards.
- Design innovative menus that reflect local influences, sustainability, and guest expectations.
- Establish culinary concepts for all outlets including all day dining, specialty dining, and events.
- Continuously evolve offerings based on guest feedback, trends, and seasonal availability.
Kitchen Operations Management
- Oversee all kitchen operations ensuring consistency, quality, and efficiency.
- Implement and maintain SOPs for food preparation, presentation, and hygiene.
- Ensure smooth coordination across all kitchen sections and service periods.
- Manage food production for à la carte, buffet, banquets, and special events.
Team Leadership & Development
- Recruit, train, and lead a diverse culinary team.
- Foster a culture of discipline, creativity, and continuous learning.
- Conduct regular training sessions on techniques, standards, and kitchen best practices.
- Develop future culinary leaders within the team.
Cost Control & Inventory Management
- Manage food cost, labour cost, and kitchen operating expenses in line with budgets.
- Oversee procurement, inventory control, and supplier relationships.
- Minimise waste through efficient production planning and sustainability practices.
- Ensure accurate stock control and reporting systems are in place.
Health, Safety & Compliance
- Ensure full compliance with food safety, hygiene, and HACCP standards.
- Maintain kitchen cleanliness and safety protocols at all times.
- Conduct regular audits and inspections to uphold compliance requirements.
- Ensure adherence to local regulatory standards and Accor culinary policies.
Guest Experience & Collaboration
- Collaborate closely with Food & Beverage and Operations teams to enhance guest experience.
- Support special events, private dining, and bespoke culinary experiences.
- Engage with guests when required to gather feedback and enhance satisfaction.
- Ensure culinary offerings align with the overall resort experience.
Sustainability & Innovation
- Champion sustainable sourcing and responsible kitchen practices.
- Build relationships with local suppliers and producers where possible.
- Integrate zero waste and eco conscious practices into kitchen operations.
- Drive innovation in menu design and culinary presentation.
Qualifications
- 8–12+ years of progressive culinary experience, with at least 3–5 years in an Executive Chef or senior leadership role.
- Strong background in luxury hotels, resorts, or high end lifestyle dining environments.
- Experience in remote, pre opening, or large scale resort operations highly desirable.
- Proven ability to design and execute multi outlet culinary concepts.
- Strong knowledge of international cuisines, modern techniques, and food trends.
- Expertise in HACCP, food safety, and kitchen compliance standards.
- Culinary degree or professional certification preferred.
- Strong leadership, communication, and team development skills.
- Creative mindset with strong commercial awareness.
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