Chef De Partie (Japanese Cuisine)

Mondrian Seoul Itaewon; Spa; Sur place; EUR 39 000 - 57 000; Plein temps

Avantages offerts par ce poste

Tax free salary

Monthly service charge

Health insurance

Annual paid leave with return flight

Accommodation and meals

Résumé du poste

Kuredhivaru Resort and Spa seeks an experienced kitchen leader to manage a dedicated station, ensuring dishes meet high standards of quality and presentation. You will oversee prep, train staff, and uphold HACCP and hygiene protocols in a luxury setting.

The role requires culinary training and 3–4 years in luxury hospitality kitchens, with strong leadership, inventory control, and collaboration across departments. Maldives resort environment offers growth and premium perks.

Qualifications

• Degree in Culinary Arts or related field preferred.
• Minimum 3–4 years of luxury hotel or fine dining kitchen experience.
• Completion of kitchen apprentice or professional chef training courses (minimum 1 year) required.
• Strong knowledge of advanced cooking techniques and food safety/HACCP.

Responsabilités

• Lead and manage your assigned kitchen station, ensuring all dishes are prepared, cooked, and presented to recipes and standards.
• Oversee preparation of ingredients, sauces, garnishes, and mise en place with attention to quality and portion control.
• Train, mentor, and develop junior kitchen staff and ensure compliance with safety protocols and HACCP.
• Maintain strict adherence to food safety, hygiene, and HACCP standards, conducting regular inspections.
• Manage inventory for your station, monitor stock levels, minimize waste, and optimize cost while maintaining quality.
• Collaborate with the Sous Chef and other departments to ensure clear communication and smooth service delivery.
• Contribute to menu development and modifications, offering ideas while maintaining standards.
• Demonstrate resilience during high-volume service and adapt to changing demands while remaining efficient.
• Support the kitchen team in achieving departmental goals through planning and execution.

Connaissances

Leadership

Team management

Food safety

HACCP

High-volume service

Menu development

Inventory management

Communication

Multicultural collaboration

Formation

Culinary Arts degree

Kitchen apprentice or chef training (1 year)

Outils

MS Office

Kitchen management systems

Description du poste

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 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 your assigned kitchen station, ensuring all dishes are prepared, cooked, and presented in accordance with established recipes, presentation standards, and organizational guidelines
• Oversee the preparation of ingredients, sauces, garnishes, and mise en place for service, maintaining meticulous attention to food quality, consistency, and portion control standards
• Train, mentor, and develop junior kitchen staff and colleagues, ensuring they understand and comply with kitchen operating standards, food safety protocols, and HACCP procedures
• Maintain strict adherence to all food safety, hygiene, and HACCP standards and procedures, conducting regular inspections and quality assurance checks
• Manage inventory for your station, monitoring stock levels, minimizing waste, and optimizing cost efficiency while maintaining quality standards
• Collaborate with the Sous Chef and other departments to ensure clear communication, seamless kitchen operations, and efficient service delivery during all service periods
• Contribute to menu development and modifications, offering innovative ideas while maintaining consistency with organizational standards
• Demonstrate resilience and problem‑solving abilities during high‑volume service periods, adapting flexibly to changing demands while maintaining composure and efficiency
• Support the kitchen team in achieving departmental goals and performance objectives through organized planning and goal-oriented execution

Qualifications

• Degree in Culinary Arts or a related field is preferred
• Minimum of 3‑4 years of relevant culinary experience in a luxury hotel or fine dining establishment
• Completion of kitchen apprentice or professional chef training courses (minimum 1 year) is required
• Strong working knowledge of advanced cooking techniques, methods, and culinary practices
• Demonstrated expertise in food safety, hygiene standards, and HACCP procedures
• Proven leadership and team management skills with experience training and developing kitchen staff
• Proficiency with MS Office applications and kitchen management systems
• Excellent organizational and time management skills with the ability to prioritize multiple tasks efficiently
• Strong interpersonal and communication skills with the ability to collaborate effectively in a multicultural kitchen environment
• Ability to work under pressure while maintaining attention to detail and quality standards
• Knowledge of budget management, cost control, and inventory optimization
• Flexibility to work varied shifts, including evenings, weekends, and holidays as required
• Problem‑solving mindset with the ability to make decisive decisions in fast‑paced environments
• Commitment to continuous improvement and innovation in culinary practices

Additional Information

• Attractive tax free salary package
• Monthly service charge earnings
• Comprehensive health insurance coverage
• Annual paid leave with return flight ticket
• Accommodation, meals, uniforms, and additional employee perks