Job Title: Executive Chef

Location: Maldives 

Package: $6,000 - $6,500 USD per month, plus service charge, accommodation, & other benefits 

I'm currently partnering with an amazing resort management company, in the Maldives, who have a number of award winning properties within their existing portfolio.

The group have been at the forefront of pioneering the Maldives into one of the most sought out travel destinations it is today, and they are now actively looking for an experienced Executive Chef to be stationed within one of their 5

* luxury, boutique properties. 

The role will be reporting to the Hotel General Manager, and in short you'll be responsible for overseeing and directing all aspects of the kitchen & BOH operations.

You'll be tasked on achieving an excellent standard of food quality and food presentation as well as managing the food costs in accordance with resort guidelines with regards to both quality and style of cuisine.

You will also need to manage all aspects of the kitchen including purchasing, staffing, menu design and presentation.

We are looking for those who have successfully overseen high-end/fine dining BOH operations within 5

* luxury/boutique properties in the past, and prior luxury/remote island experience will of course be preferred too. 

What you'll be doing: 

• Ensuring day to day productivity of all kitchen employees and the full completion of rostered shifts.
• Planning, allocating and evaluating work carried out by teams, individuals, and self.
• Supervising kitchen operations i.e.
  
  Quality levels of production and presentation, guests’ satisfaction, merchandising and marketing, operating/payroll/food costs, cleanliness, sanitation, and hygiene.
• Controlling the movement of unauthorized personnel in the kitchen.
• Ordering, storing, and stocktaking of produce.
  
  Ensuring correct food storage practices are being adhered to prevent unnecessary spoilage and cross contamination.
• Controlling and analysing quality level of production and presentation of all food items.
• Maintaining an up-to-date standard recipe file for all food items by preparing menus, recipe cards and preparation charts.
• Enforce and maintain the standard of Public Health (food hygiene) regulations.
• Maintaining a high management profile and good guest / staff / management relations at all times.
• Actively support Resorts group policies and procedures and ensure that all employees follow these.