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 a Head Chef on behalf of the client.

Responsibilities:

• Overall responsibility for the planning, preparation, and execution of all food production operations.
• Develop, plan, and update menus in line with brand standards, guest expectations, and seasonal availability.
• Ensure consistent delivery of high-quality food presentation and taste across all outlets and events.
• Lead, supervise, and manage the entire kitchen team
• Train, coach, and evaluate kitchen staff to maintain high performance and professionalism.
• Establish and enforce strict food safety, hygiene, sanitation, and HACCP standards at all times.
• Control food cost, budgeting, portion control, and minimize food wastage.
• Prepare and manage kitchen budgets, forecasts, and cost reports.
• Ensure proper inventory management, stock control, requisitions, and supplier coordination.
• Inspect deliveries to ensure quality, quantity, and specification compliance.
• Plan and execute special menus, banquets, theme nights, and promotional events.
• Ensure all kitchen equipment is properly maintained and report maintenance requirements promptly.
• Coordinate closely with F&B service teams to ensure smooth daily operations and guest satisfaction.
• Oversee kitchen documentation including hygiene logs, temperature records, cleaning schedules, and SOPs.
• Handle guest feedback and complaints related to food and take corrective action immediately.
• Ensure compliance with company policies, local regulations, and Maldives food safety requirements.
• Prepare and submit required reports to management as assigned.
• Carry out any additional duties assigned by Management in line with operational needs. Report operational matters to management.
• Perform any additional duties assigned by the Management.

Requirements:

• Diploma or Certificate in Culinary Arts or Professional Cooking preferred.
• Minimum 5–8 years of experience in a professional kitchen environment.
• At least 2–3 years of experience in a Head Chef / role in a hotel or resort.
• 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]