Executive Chef

Role Overview As 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 & 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 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

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