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.

Position Summary

The Chef de Cuisine is responsible for overseeing the day-to-day culinary operations of assigned kitchen outlets, ensuring the highest standards of food quality, presentation, guest satisfaction, hygiene, and profitability. The role leads and develops the culinary team while maintaining compliance with resort standards, food safety regulations, and budgetary objectives. This position requires strong expertise in authentic Russian cuisine, including menu development, traditional cooking techniques, and the delivery of exceptional Russian dining experiences

Responsibilities

• Manage and supervise daily kitchen operations to ensure efficient and smooth service delivery.
• Maintain culinary concepts, recipes, presentation standards, and food quality across all assigned outlets.
• Coordinate meal preparation and service activities to ensure timely and consistent delivery of food.
• Develop and implement menus in collaboration with the Executive Sous Chef.
• Source and select quality ingredients while balancing operational and budget requirements.
• Continuously enhance kitchen operations, productivity, and guest dining experiences
• Ensure strict compliance with HACCP, food safety, sanitation, and hygiene standards.
• Monitor food quality, portion control, consistency, and presentation.
• Maintain kitchen cleanliness, equipment functionality, and safe working practices.
• Conduct regular inspections to ensure compliance with grooming, hygiene, and operational standards.
• Manage food costs through effective inventory control, purchasing, requisitioning, and stock management.
• Monitor inventory turnover, reduce waste, and identify cost-saving opportunities.
• Achieve departmental financial targets through efficient resource allocation and forecasting
• Lead, motivate, coach, and develop culinary team members to achieve operational excellence.
• Conduct performance evaluations and provide regular feedback, training, and career development opportunities.
• Identify training needs and implement departmental training and development programs.
• Ensure effective communication through daily briefings, team meetings, and operational updates.
• Foster a positive working environment that promotes teamwork, accountability, and professional growth
• Ensure exceptional guest satisfaction by maintaining high culinary standards and responding promptly to guest feedback and concerns.
• Collaborate with operational departments to deliver memorable dining experiences.
• Actively promote the resort’s brand values and service culture
• Ensure compliance with all Culinary and Food & Beverage Standard Operating Procedures (SOPs).
• Maintain accurate records, schedules, inventories, and operational documentation.
• Work closely with internal departments, suppliers, auditors, and regulatory authorities as required.
• Support the implementation of operational controls, policies, and continuous improvement initiatives.

• Diploma or Degree in Culinary Arts or equivalent professional qualification.
• Minimum 5–7 years of culinary experience, including at least 2–3 years in a leadership role as Chef de Cuisine, Sous Chef.
• Basic level of English (spoked and written)
• Good knowledge of Mediterranean cuisine and cooking techniques. 
• Specialized expertise in Russian cuisine, with a strong understanding of traditional Russian recipes, cooking techniques, ingredients, and presentation standards
• Strong knowledge of international culinary techniques, food safety standards, and kitchen management.
• Proven experience in budgeting, food cost control, menu development, and inventory management.
• Excellent leadership, communication, organizational, and problem-solving skills.
• HACCP certification and experience in luxury hotel or resort operations preferred

• Lots of opportunity to progress and switch it up as part of a global family of brands.
• Great healthcare, competitive salary, and some nice extra perks across the Ennismore family of brands!
• Learning opportunities to broaden your skillset and development that helps you think, make, and thrive at work.
• An annual diversity and inclusion calendar of events creating opportunities for you to learn, celebrate and make a positive impact.
• The opportunity to be yourself and collaborate with other bright minds in a relaxed, innovative culture.