Company Description

Royal Island is a faraway island retreat where every day is a new chapter. Located in the heart of the Baa Atoll, less than 20 minutes from Velana International Airport by domestic flight, our all-inclusive resort brings together the intimacy of a village, the spirit of escapism, and the warmth of Maldivian culture. It's a place to wake up to uninterrupted ocean views, connect over soulful South Asian dining, and be inspired by an evergrowing collection of signature excursions and spa experiences.

Job Description

Responsibilities

We are looking for a dynamic Executive Chef to lead and inspire our kitchen team in the creation of culinary masterpieces, to meet the Company standards and achieve customer satisfaction. The Executive Chef will be responsible to plan and directing food preparation and culinary activities, modifying or creating new menus, recruiting, training, and managing the kitchen team, monitoring, and controlling the budget, collaborating with the service team, optimizing staff productivity, and comply with nutrition and sanitation regulations and safety standards.

Other Responsibilities

Develop and update the departmental SOP Manual, detailing standards of performance, Policies, and Procedures, and service standards pertinent to the efficient operation of the kitchen in accordance to Resort policies and standards and municipality requirements.Work with the Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing.Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues, and provide a regular forum for department communication.Develop, conduct, and maintain records of all team member's training programs for the team, focusing on their development needs, and providing them with new skills to meet the changing needs of the businessEnsure that a high level of food safety management and precautions with regard to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.Interact with the management of other departments within areas of responsibility to foster and maintain effective working relations with them.Maintain complete knowledge of all F&B services, contents & preparation methods, outlets, and resort services/features.Apply necessary precautions with regard to the resort food safety and hygiene standards (HACCP).Be well-versed in resort fire & life safety/emergency procedures.Attend all briefings, meetings, and training as assigned by management.Maintain a high standard of personal appearance and hygiene at all times.Perform other reasonable duties assigned by the Management of the Resort

QualificationsMinimum 5 years’ experience in a similar role at a 5* resort hotelExcellent communication and coordination skillsExcellent leadership skills with experience in managing a diverse team of kitchen staff in a high-pressure environment.Management skills and critical thinking.Creative, innovative thinkingPromote cooperation and commitment within a teamDisplay an on-going commitment to learning and self-improvementWorking knowledge of hygiene and food preparation policiesExceptional leadership skillsCritical and creative thinking abilitiesFluent English required.Effective communicationsExcellent time-management skills

Additional Information