Luxury Resort Executive Chef, Culinary Visionary

Ennismore; Saudi Arabia; On-site; SAR 450,000 - 850,000; Full time

Job summary

SLS The Red Sea invites an Executive Chef to lead the culinary vision across the resort’s Italian, seafood, Japanese-inspired dining, all-day café experiences, and beachside venues. This senior role balances culinary innovation with commercial performance, building a high-performing multicultural team while delivering bold, memorable dining experiences.

The leader will oversee culinary operations, cost control, and compliance, ensuring exceptional standards across all restaurants, bars, in-room

Qualifications

• Degree or professional qualification in Culinary Arts, Hospitality or related discipline.
• Minimum 5 years' experience as Executive Chef or senior culinary leader.
• Experience leading large Culinary and Stewarding teams across multiple outlets.
• Knowledge of HACCP, food safety and kitchen hygiene; HACCP Level 3 preferred.

Responsibilities

• Lead overall culinary strategy and operation across resort kitchens and stewarding.
• Provide strategic leadership across Fi’lia, Seabird, Floating World, and Deluxe concepts.
• Lead and develop Culinary and Stewarding teams to high performance.
• Drive menu development, innovation and seasonal programming.
• Ensure high standards of food quality, taste and presentation across venues.
• Collaborate with Operations and F&B leadership to meet commercial objectives.
• Own culinary financial performance including food cost, payroll and inventory.
• Oversee menu engineering, costing, and profitability while maintaining quality.
• Oversee recruitment, scheduling, and training across Culinary and Stewarding.
• Ensure HACCP compliance and readiness for inspections.

Skills

Leadership

Culinary vision

Multicultural team leadership

English fluent

Education

Degree in Culinary Arts or Hospitality

Job description

SLS The Red Sea invites an Executive Chef to lead the culinary vision across the resort’s Italian, seafood, Japanese-inspired dining, all-day café experiences, and beachside venues. This senior role balances culinary innovation with commercial performance, building a high-performing multicultural team while delivering bold, memorable dining experiences.

The leader will oversee culinary operations, cost control, and compliance, ensuring exceptional standards across all restaurants, bars, in-room