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 all kitchen operations, ensuring high standards of food preparation, presentation, and service.
- Develop, design, and regularly update menus that reflect authentic Russian flavors, seasonality, creativity, and the restaurant’s concept.
- Ensure consistency in taste, quality, portioning, and presentation in line with brand and culinary standards.
- Plan and oversee daily mise-en-place, production schedules, and smooth service execution.
- Conduct regular food tastings and quality assurance checks to maintain excellence.
- Supervise, train, and mentor the culinary team, fostering skill development and adherence to standards.
- Create a positive, motivating, and professional kitchen environment.
- Prepare staff schedules aligned with business levels, ensuring optimal productivity and efficiency.
- Conduct performance evaluations and provide continuous coaching and constructive feedback.
- Monitor and control food costs, portion sizes, waste, and overall kitchen expenses.
- Forecast, plan, and manage food purchasing, supplier coordination, and inventory control.
- Collaborate closely with the Executive Chef to develop menus, promotions, and special offerings that support profitability goals.
- Ensure full compliance with HACCP, food safety regulations, and internal hygiene standards.
- Maintain cleanliness, organization, and safety across all kitchen and storage areas.
- Oversee proper handling, storage, rotation, and labeling of all food products.
- Work collaboratively with the Executive Chef, F&B leadership, and service teams to ensure seamless guest experiences.
- Participate in departmental meetings, briefings, and strategic planning sessions.
- Support and execute special events, promotions, buffets, and seasonal culinary initiatives
Qualifications
- Professional degree in Culinary Arts or restaurant management
- Minimum of 2 years' proven experience as a Chef de Cuisine in a high-end restaurant specializing in Russian cuisine
- Exceptional culinary skills with a strong foundation in various cuisines, particularly Russian
- Demonstrated ability to create innovative and balanced menus
- In-depth knowledge of food safety regulations and HACCP standards
- Strong leadership and team management skills
- Excellent organizational abilities and attention to detail
- Proficiency in kitchen management software and cost control techniques
- Outstanding communication skills in English and Russian
- Ability to work effectively in a fast-paced, high-pressure environment
- Flexibility to adapt to tropical climate and seasonal produce availability
- Passion for culinary excellence and commitment to continuous learning
Additional Information
- Competitive tax-free remuneration package
- Monthly service charge distribution
- Comprehensive medical insurance coverage
- Annual vacation leave with a company-provided return flight ticket.as per company policy
- Accommodation, meals, uniforms, and exclusive employee benefits
