Job Description

Our client is a 5-star hotel located at Dhiffushi. A local island close to the International Airport, which can be reached within 45 minutes via speedboat or within 2 hours by ferry. A one-of-a-kind island beach hotel with an infinity pool, roof top restaurant, inhouse wellness & spa center, Kid’s Club, Water sports & dive center and a sunset beach. A brand which has been crafted and designed to provide a unique Maldivian cultural experience. We are hiring an Executive Chef on behalf of the client.

Responsibilities:

• Overall responsibility for the planning, leadership, and management of all culinary operations across the property.
• Develop and implement menus, dining concepts, and culinary strategies aligned with the brand vision and guest expectations.
• Ensure consistent delivery of exceptional food quality, presentation, and taste across all restaurants, bars, banquets, and events.
• Lead, mentor, and manage the entire kitchen team.
• Oversee recruitment, training, performance evaluation, and succession planning of kitchen employees.
• Establish enforce, and monitor strict food safety, hygiene, sanitation, and HACCP standards at all times.
• Control and optimize food costs, labor costs, budgeting, portion control, and wastage reduction.
• Prepare and manage annual kitchen budgets, forecasts, and cost control reports.
• Approve purchasing specifications, supplier selection, and ensure quality compliance of all ingredients.
• Drive innovation through menu engineering, seasonal offerings, and guest-focused culinary promotions.
• Collaborate closely with F&B, Finance and other teams to ensure seamless operations.
• Ensure all kitchens comply with company policies, local regulations, and Maldives food safety requirements.
• Oversee kitchen equipment standards, maintenance planning, and capital expenditure requirements.
• Handle high-level guest feedback related to food and take immediate corrective and preventive actions.
• Prepare and present operational and financial reports to senior management.
• Ensure proper documentation, SOPs, training materials, and audit readiness are maintained.
• Perform any additional duties assigned by Management to support overall business objectives.

Requirements:

• Degree or Diploma in Culinary Arts or Professional Cooking preferred.
• Minimum 8–10 years of experience in professional kitchens.
• At least 3–5 years of experience as an Executive Chef or Head Chef in a luxury hotel or resort environment.
• Strong leadership, people management, and decision-making skills.
• Strong knowledge of kitchen operations, food preparation techniques, and hygiene standards.
• Ability to lead and motivate a team in a fast-paced environment.
• Strong organizational and time-management skills.
• Ability to work long hours, including weekends and public holidays.
• Excellent communication and teamwork skills.
• Ability to work under pressure while maintaining high-quality standards.
• Ability to work collaboratively with diverse teams.
• Excellent interpersonal and communication skills, especially in English.

Interested candidates can apply online or email your CV to [email protected]