Executive Chef

Nakatchafushi

+960 3323080

[email protected]

http://www.huvafenfushi.com

jobs / Food & Beverage

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We are looking for a passionate and energetic Individual to join our team.!

Candidate profile

Degree from a recognized University in Culinary Arts or Related Field will be an asset
5-8 years of experience in Culinary Operation in a similar capacity in a luxury resort environment
Producer of consistently quality product & service
Strong leadership and excellent management skills
Flexible, Innovative, resourceful, adaptable
Previously similar location a definite benefit
Dedicated team player, can do approach
Ability to drive departmental revenue and profit goals
Excellent training & communication and guests' relations skills
Must have excellent organizational, interpersonal and administrative skills
Extensive experience & expertise in inventory control
Proficient in all financial aspects linked to the operation
Food Hygiene champion

Job Description

Ensures the quality levels of kitchen production and presentation is maintained at its highest level at all times.
Supervising kitchen operations ie. Quality levels of production and presentation, guests’ satisfaction, merchandising and marketing, operating/payroll/food costs, cleanliness, sanitation and hygiene
Ensures the resort Food cost is maintained at all times
Planning and creating innovative menus utilizing fresh local produce to provide guests with an unsurpassable dining experience.
Maintaining an up to date standard recipe file for all food items by preparing menus, recipe cards and preparation charts
Demonstrating firm knowledge of all suppliers and their products and thorough knowledge of ordering and delivery procedures
Ordering, storing and stocktaking of produce. Ensuring correct food storage practices are being adhered to in order to prevent unnecessary spoilage and cross contamination.
Ordering, receiving and checking of food items, ensuring that requested quality and quantity is ordered.
Ensure that presentation and grooming standards in the department are adhered to at all times within the kitchen.
Investigating all accidents and implementing corrective actions to prevent re-occurrence, following consultation with employees
Develops formal training plans and conducts on-the-job training sessions for the kitchen employees.

Negotiable

15th January 2026, 12:00pm

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