Company Description
Kuredhivaru Resort and Spa is a tropical oasis nestled in the Noonu atoll within 45 minutes seaplane journey from Male International Airport.
The live and colorful house reef, the white sand beach and picture-perfect scenes make the resort as an ultimate beach holiday destination for both thrill seekers and leisure lovers.
Each of our 105 villas boast a private pool, cozy terrace and direct access to the ocean. The contemporary and eco-friendly design of the villas offer our guests a comfortable accommodation and laid-back resort experience.
Job Description
- Lead and manage your assigned kitchen station, ensuring all dishes are prepared, cooked, and presented in accordance with established recipes, presentation standards, and organizational guidelines
- Oversee the preparation of ingredients, sauces, garnishes, and mise en place for service, maintaining meticulous attention to food quality, consistency, and portion control standards
- Train, mentor, and develop junior kitchen staff and colleagues, ensuring they understand and comply with kitchen operating standards, food safety protocols, and HACCP procedures
- Maintain strict adherence to all food safety, hygiene, and HACCP standards and procedures, conducting regular inspections and quality assurance checks
- Manage inventory for your station, monitoring stock levels, minimizing waste, and optimizing cost efficiency while maintaining quality standards
- Collaborate with the Sous Chef and other departments to ensure clear communication, seamless kitchen operations, and efficient service delivery during all service periods
- Contribute to menu development and modifications, offering innovative ideas while maintaining consistency with organizational standards
- Demonstrate resilience and problem-solving abilities during high-volume service periods, adapting flexibly to changing demands while maintaining composure and efficiency
- Support the kitchen team in achieving departmental goals and performance objectives through organized planning and goal-oriented execution
Qualifications
- Degree in Culinary Arts or a related field is preferred
- Minimum of 3-4 years of relevant culinary experience in a luxury hotel or fine dining establishment
- Completion of kitchen apprentice or professional chef training courses (minimum 1 year) is required
- Strong working knowledge of advanced cooking techniques, methods, and culinary practices
- Demonstrated expertise in food safety, hygiene standards, and HACCP procedures
- Proven leadership and team management skills with experience training and developing kitchen staff
- Proficiency with MS Office applications and kitchen management systems
- Excellent organizational and time management skills with the ability to prioritize multiple tasks efficiently
- Strong interpersonal and communication skills with the ability to collaborate effectively in a multicultural kitchen environment
- Ability to work under pressure while maintaining attention to detail and quality standards
- Knowledge of budget management, cost control, and inventory optimization
- Flexibility to work varied shifts, including evenings, weekends, and holidays as required
- Problem-solving mindset with the ability to make decisive decisions in fast-paced environments
- Commitment to continuous improvement and innovation in culinary practices
Additional Information
- Attractive tax free salary package
- Monthly service charge earnings
- Comprehensive health insurance coverage
- Annual paid leave with return flight ticket
- Accommodation, meals, uniforms, and additional employee perks
