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Contract TypeContract TypeFull-time
Workplace typeWorkplace typeRemote
LocationLocationRiyadh

About the Role

Mantis, a leading eco-conscious hotel brand, is seeking an experienced Executive Chef to lead all kitchen operations at the Mantis Baha Mar resort in Riyadh, Saudi Arabia. This pivotal role involves shaping a distinct culinary philosophy that champions sustainability and locality while enhancing upscale guest experiences. As a hands-on leader, you will be responsible for designing and delivering innovative, high-quality dining experiences across all resort outlets, while building and nurturing a strong culinary team in a remote and unique resort environment. The ideal candidate will possess a blend of creativity, operational discipline, and an unwavering commitment to consistency and guest satisfaction.

Mantis is part of the Accor group, a leading global hospitality group, renowned for its pioneering work in responsible tourism, conservation, and adventure. Joining Mantis means becoming part of a purpose-driven brand dedicated to creating unforgettable experiences and exceptional places for self-discovery.

Key Tasks and Responsibilities

  • Define and implement the resort's culinary vision in alignment with Mantis brand standards and its commitment to sustainability and locality.
  • Design innovative menus that reflect local influences, sustainability principles, and evolving guest expectations.
  • Develop and refine culinary concepts for all outlets, including all-day dining, specialty dining, and events services.
  • Continuously evolve culinary offerings based on guest feedback, emerging trends, and seasonal product availability.
  • Oversee all kitchen operations to ensure uncompromising consistency, quality, and operational efficiency.
  • Implement Standard Operating Procedures (SOPs) rigorously for food preparation, presentation, and sanitation methods.
  • Ensure seamless coordination and communication across all kitchen sections and during all service periods.
  • Manage food production for à la carte meals, buffets, banquets, and special events to the highest standards.
  • Recruit, train, mentor, and lead a diverse and high-performing culinary team.
  • Foster a kitchen culture of discipline, creativity, and commitment to continuous learning and development.
  • Conduct regular training sessions focusing on culinary techniques, brand standards, and kitchen best practices.
  • Develop and nurture future culinary leaders from within the existing team.
  • Manage food costs, labor costs, and kitchen operating expenses to ensure they remain within the allocated budget.
  • Oversee procurement, implement robust inventory control systems, and cultivate strong supplier relationships.
  • Minimize waste through effective production planning and the implementation of sustainable practices.
  • Ensure accurate inventory monitoring and reporting systems are in place and utilized effectively.
  • Ensure full compliance with all food safety, sanitation, and HACCP standards.
  • Maintain impeccable kitchen cleanliness and enforce safety protocols at all times.
  • Conduct regular audits and inspections to ensure compliance and identify areas for improvement.
  • Ensure adherence to local regulatory standards and Accor's culinary policies.
  • Collaborate closely with Food & Beverage and Operations teams to enhance the overall guest experience.
  • Support the execution of special events, private dining, and bespoke culinary experiences.
  • Engage with guests as needed to gather feedback and foster satisfaction.
  • Ensure culinary offerings seamlessly integrate with and enhance the overall resort experience.
  • Advocate for sustainable sourcing and implement responsible kitchen practices throughout operations.
  • Build and maintain strong relationships with suppliers and local producers where applicable.
  • Integrate zero-waste and eco-friendly practices into all aspects of kitchen operations.
  • Lead innovation in menu design, food presentation, and operational efficiency.

Qualifications and Requirements

  • Minimum of 8 to 12+ years of progressive culinary experience.
  • At least 3 to 5 years of experience in an Executive Chef or senior culinary leadership role.
  • Strong background in luxury hotels, resorts, or high-end dining environments.
  • Experience in remote operations, pre-opening, or large-scale resort settings is highly desirable.
  • Proven ability to design, develop, and implement multi-outlet culinary concepts.
  • Solid knowledge of global cuisines, modern cooking techniques, and current food trends.
  • Expertise in HACCP, food safety regulations, and kitchen compliance standards.
  • Culinary degree or relevant professional certification is preferred.
  • Exceptional leadership, communication, and team development skills.
  • Creative mindset coupled with strong business acumen.

Required Skills

  • Culinary Leadership
  • Menu Design
  • Kitchen Operations Management
  • Team Leadership and Development
  • Cost Control and Financial Management
  • Inventory Management and Procurement
  • Food Safety and Sanitation Standards
  • HACCP Implementation
  • Sustainability Practices
  • Culinary Innovation

Additional Role Information

The successful candidate will hold the position of Executive Chef for Mantis in Riyadh, Saudi Arabia. This is a full-time role. Mantis offers opportunities for career advancement within a global collection of brands, competitive salaries, health benefits, and additional perks across the Ennismore family of brands. Educational opportunities are provided to expand skill sets and support professional development. The role offers the chance to collaborate in a relaxed and innovative culture where individuality is encouraged.


Requirements

  • Requires +10 Years experience

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