Executive Chef

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.

• Responsible for overseeing all aspects of the kitchen and ensure that everything is running smoothly, from purchasing and inventory management to training and development of employees.
• To ensure consistency and highest quality in food taste, presentation and appropriate food temperature for food served in all kitchens.
• Maintaining and improving the kitchen service and product operations to maximize profit while maintaining a high degree of guest satisfaction.
• Ensuring that good kitchen practices are maintained by example and by instruction.
• Planning, allocating and evaluating work carried out by teams, individuals and self.
• Developing extensive knowledge of all Resort facilities and services and surrounding areas
• Follow HACCP guidelines and ensure that employee comply with HACCP guidelines.
• Consistency monitors performance against guest critique to achieve a minimum group norm for both Customer Satisfaction and Food Quality.
• Ensure that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification

• Diploma or Degree in Culinary Arts or equivalent professional qualification.
• Minimum 8 years’ experience in an International Class resort with at least 2 years’ experience in a similar capacity.
• Proven leadership, interpersonal, and coaching skills with the ability to motivate, mentor, and develop high-performing culinary teams while fostering a positive team culture.
• Excellent communication and customer engagement skills, with a strong commitment to delivering exceptional dining experiences and maintaining high service standards.
• Results-driven with exceptional attention to detail, ensuring consistent food quality, operational efficiency, and adherence to brand and hygiene standards.
• Ability to manage multiple priorities, perform effectively under pressure, solve problems proactively, and make sound operational decisions in a fast-paced environment.