Executive Chef

Salary Package:

USD 7,500 Gross per Month
Annual Performance-Based Bonus
Full Expat Benefits
Single Status

Job Overview

Our client, an ultra-luxury boutique resort in the Maldives, is seeking an experienced Executive Chef to oversee all culinary operations, ensuring exceptional food quality, innovative menu development, and consistently high standards of presentation and hygiene. The successful candidate will bring a strong background in luxury resort kitchens, with proven expertise in leading multicultural culinary teams, managing food costs and budgets, maintaining LQA standards, and delivering outstanding dining experiences while driving operational efficiency and culinary excellence across all outlets.

Key Responsibilities

Oversee all kitchen and stewarding operations, ensuring exceptional food quality, presentation, hygiene, and operational efficiency across all dining outlets.
Lead, manage, and develop the culinary brigade, fostering teamwork, accountability, creativity, and continuous professional development.
Collaborate with the Food & Beverage team to develop innovative menus, maintain recipe consistency, and deliver memorable dining experiences.
Manage food costs, departmental budgets, inventory, purchasing, and stock control while implementing effective cost-saving and waste-reduction initiatives.
Ensure consistent compliance with food safety, hygiene, sanitation, and workplace health and safety regulations, including LQA standards.
Oversee kitchen staffing, manpower planning, scheduling, training, and performance management to maintain optimal operational readiness.
Monitor food preparation, portion control, presentation, and quality standards, ensuring consistency across all culinary operations.
Oversee kitchen equipment, facilities, and stewarding areas, coordinating with Engineering to ensure proper maintenance and timely resolution of defects.
Coordinate closely with F&B, Purchasing, Finance, HR, and other departments to ensure seamless operations and effective resource management.

Qualifications & Requirements

Bachelor's degree or higher in Culinary Arts, Hospitality Management, or a related field (mandatory).
At least 5–7 years of previous managerial experience overseeing culinary operations within a luxury resort or full-service hospitality environment.
Proven experience managing multiple kitchens, dining outlets, and large multicultural culinary teams within a high-end hospitality setting.
Strong knowledge of luxury culinary operations, menu development, food presentation, and five-star dining standards.
Excellent understanding of LQA standards, food safety, hygiene, sanitation, and workplace health and safety requirements.
Demonstrated expertise in food costing, budgeting, inventory management, purchasing, portion control, and waste reduction.
Strong leadership and team development skills, with the ability to train, motivate, and manage a diverse culinary brigade.
Excellent organisational, communication, and problem-solving skills, with the ability to remain calm and decisive under pressure.
Fluent English communication skills; additional languages and relevant professional culinary certifications will be considered advantageous.