39 Orchid Magu, PO Box 2015, Malé 20-02, Republic of Maldives
+960 665 6100
Executive Chef
Velassaru Maldives / K. Atoll
jobs / Food & Beverage
Posted 4 hours ago
We are looking for a passionate and energetic Individuals to join our Team.!
Candidate profile
- 5-8 years of experience in a similar role within culinary operations at a luxury resort.
- Leadership and team management abilities.
- Strong organizational and time-management skills.
- Knowledge of food cost management, inventory control, and budgeting.
- Ability to analyze financial reports and improve cost efficiency.
- In-depth knowledge of food safety regulations and sanitation standards.
- Fluent in both written and spoken English with additional languages as an advantage.
Job Description
- Plan and direct the functions of administration and planning of the culinary department to meet the daily needs of the operation.
- Contributes to the resort’s organizational strategy and direction through the provision of culinary information, analysis, and recommendations, assisting in the strategic thinking, direction, and concepts of resort culinary.
- Lead & motivate and develop the culinary team through equality, communication, and teamwork.
- Mentor and guide the culinary Management team, encouraging ownership, transparency, and initiative.
- Build and maintain effective working relationships within the resort Management team, ensuring effective communication of guest and resort information.
- Analyze and apply trends to the culinary business plan, addressing guest, financial, and market demands and evaluating the popularity and availability of seasonal and local food ingredients.
- Develop and adhere to culinary budgets and capital expenditure plans.
- Implement culinary financial strategies through anticipation of requirements, cost, consumption, and initiation of an action plan to ensure minimal impact of variances.
- Develop and adhere to culinary budgets and capital expenditure plans.
- Maintain control of culinary supplies through the development of preferred supplier lists, negotiation of supplier contracts and prices, and evaluating usage reports, ensuring corrective actions are applied.
- Design menus for all culinary service areas, providing quality products whilst adhering to budget guidelines and ensuring review and approval of all menus through consultation with Management and F&B team.
Salary
Negotiable
Submission Deadline
28th February 2026, 12:00pm
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