Job Title: Executive Chef 

Location: Maldives 

Package: up to $4,000 USD per month, plus service charge, accommodation etc.

I'm currently supporting a luxury hospitality group, over in the Maldives, with their search for an Executive Chef. 

The group are globally established, with properties & resorts across Asia, Europe, & Oceania, and this particular role will be stationed out of one of their luxury island resorts in the Maldives. 

The role will be reporting to the Resort 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.

You'll be responsible for leading a team of around 23+ BOH staff, across multiple dining outlets which cater to a host of multiple cuisines. 

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.