Executive Chef

MANTIS; Riyadh; On-site; SAR 100,000 - 120,000; Full time

Job summary

MANTIS is seeking an Executive Chef for Basiqat Resort in Riyadh, Saudi Arabia. You will lead culinary operations, create innovative dining experiences, and build a strong culinary team. With 8-12 years of experience, you should have a background in luxury dining and expertise in HACCP and food safety standards.

This hands-on role requires creativity, operational discipline, and a strong focus on guest satisfaction. Join us in shaping a distinctive food philosophy at our resort.

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 or high-end lifestyle dining environments.
• Proven ability to design and execute multi-outlet culinary concepts.

Responsibilities

• Lead all culinary operations at Basiqat Resort.
• Design and deliver innovative dining experiences.
• Recruit, train, and lead a diverse culinary team.

Skills

Culinary leadership

Team management

Cost control

Health and safety compliance

Innovative menu design

Education

Culinary degree or professional certification

Job description

Role Overview

Executive Chef you will lead all culinary operations at Basiqat Resort by Mantis shaping a distinctive food philosophy that reflects the brand's commitment to sustainability, locality, and elevated guest experiences. You will be responsible for designing and delivering innovative high‑quality dining experiences across all outlets while building and leading a strong culinary team in a remote resort environment. This is a hands‑on leadership role requiring creativity, operational discipline, and a strong focus on consistency and guest satisfaction.

What You’ll Do

Culinary Leadership

• 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 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

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