Chef de Cuisine

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