Culinary Director - Hawar Resort

About the role

Hawar Resort by Mantis, part of the Mantis Collection, is looking for an experienced Culinary Director to lead all culinary operations across the resort. The role covers menu development, talent management, cost control and culinary innovation, keeping food quality, consistency and guest satisfaction at the highest level in line with the resort's luxury positioning.

Key responsibilities

• Oversee all culinary operations and ensure alignment with brand standards and operational excellence.
• Lead the development and execution of authentic Italian cuisine concepts, menus and dining experiences.
• Ensure consistency in food quality, taste, presentation and temperature across all kitchens.
• Drive innovation in menus, concepts and food presentation.
• Work with Marketing and F&B leadership on promotions, campaigns and destination dining experiences.
• Maintain kitchen operations to maximise profitability while keeping guest satisfaction high.
• Manage stock levels, purchasing, receiving and storage, and ensure goods meet hotel specifications.
• Train, coach and develop culinary teams, including succession planning and performance management.
• Ensure compliance with HACCP, hygiene standards and food safety regulations, and promote kitchen cleanliness and grooming standards.
• Build cross-functional relationships with F&B, Operations, Sales and Marketing and identify efficiency and cost-improvement opportunities.
• Stay up to date with culinary trends, especially Italian and Mediterranean cuisine.

Required profile

• Bachelor's degree in culinary arts, hospitality management or a related field.
• Professional culinary certification from an accredited institution.
• At least 10 years of professional culinary experience, including at least 3 years in a senior culinary leadership role.
• Previous experience in luxury hotels, resorts or high-end standalone restaurants.
• Proven track record in menu engineering, food cost control and operational management.
• Experience managing large culinary teams in a high-volume environment.
• Fluency in English; additional languages are an advantage.
• Preferred: experience opening or repositioning Italian restaurants in luxury settings, and experience in island or destination resorts.

Required skills

• Strong expertise in Italian cuisine, including menu development and modern Italian dining trends.
• Knowledge of kitchen management systems, inventory controls and purchasing procedures.
• Advanced knowledge of HACCP and food safety standards.
• Leadership, communication, coaching and organisational skills.