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.

• Maintain the concepts and standards for food preparation and presentation
• Enforce operational Standards that are reviewed periodically, updated and then improved
• To ensure consistency and highest quality in food taste, presentation and appropriate food temperature for food served in all kitchens.
• Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
• 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.
• Maintains the restaurant’s quality and reputation by monitoring the food that is served to our guests

• 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 ability to lead, motivate, train, and develop a diverse pastry team while fostering a culture of excellence, collaboration, and continuous improvement.
• Knowledge of budgeting, food cost management, inventory control, purchasing, production planning, and waste reduction to maximize profitability while maintaining exceptional quality.
• Thorough understanding of HACCP, food safety regulations, sanitation standards, and quality control procedures to ensure compliance and consistency.
• Strong creative skills to design seasonal dessert menus, signature creations, and special event offerings that align with luxury hospitality standards and guest preferences.

• 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