Chef De Partie (Japanese Cuisine)

Mondrian Hotels; Spa; Sur place; EUR 29 000 - 58 000; Plein temps

Avantages offerts par ce poste

Tax-free salary package

Monthly service charge earnings

Comprehensive health insurance

Annual paid leave with return flight

Accommodation, meals, uniforms

Résumé du poste

Kuredhivaru Resort and Spa is seeking an experienced Executive/Station Chef to lead a dedicated kitchen station within a luxury setting in the Maldives. You will ensure dishes are prepared to exact recipes, maintain high quality, and uphold HACCP standards.

You will train junior staff, manage inventory, and collaborate with the Sous Chef and other departments to ensure seamless service across all shifts. Strong leadership and advanced culinary skills are essential.

Qualifications

• Degree in Culinary Arts or related field preferred.
• 3–4 years of luxury hotel or fine dining culinary experience.
• Kitchen apprentice or chef training courses (min 1 year) required.
• Strong knowledge of advanced cooking techniques and culinary practices.
• Proven food safety, hygiene, and HACCP experience.

Responsabilités

• Lead and manage your assigned kitchen station, ensuring dishes meet recipes, standards and guidelines.
• Oversee ingredients, sauces, garnishes, and mise en place with focus on quality, consistency and portion control.
• Train, mentor, and develop junior kitchen staff to comply with kitchen standards and HACCP procedures.
• Maintain strict adherence to food safety, hygiene, and HACCP standards; conduct inspections and QA checks.
• Manage inventory for your station, monitor stock levels, minimize waste, optimize cost while upholding quality.
• Collaborate with Sous Chef and other departments to ensure clear communication and smooth operations.
• Contribute to menu development and modifications while respecting standards.
• Demonstrate resilience and problem-solving during high-volume service; adapt to changing demands.
• Support kitchen team in achieving goals through organized planning and execution.

Connaissances

Leadership & team management

Food safety & HACCP

Culinary expertise

Staff training & mentoring

Multitasking under pressure

Budgeting & cost control

Formation

Culinary Arts degree preferred

Kitchen apprentice or chef training (min 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.

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