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.

• Provide daily administrative and operational coordination support to the Executive Chef, Executive Sous Chef and Kitchen management team.
• Maintain departmental calendars, schedules, meetings, training activities, deadlines, vacation plans, travel arrangements, records and filing systems.
• Prepare meeting agendas and minutes, presentations, reports, attendance sheets, action trackers, spreadsheets and other Kitchen documentation.
• Coordinate and follow up on Kitchen team recruitment, onboarding, attendance, leave, training and other staff-related requirements with Talent & Culture.
• Liaise with Food & Beverage, Talent & Culture, Finance, Purchasing, Stewarding, Engineering and other departments to support smooth Kitchen operations.
• Coordinate purchase requests, requisitions, pending orders, deliveries, invoices and other procurement requirements.
• Support the coordination of special events and functions, guest food requests, dietary requirements, celebration cakes, special menus, food labels and other Kitchen materials.
• Coordinate Kitchen equipment maintenance and repair requirements with Stewarding and Engineering.
• Maintain and update menus, food labels, recipe documents, departmental communications and relevant information in hotel systems.
• Coordinate HACCP meetings and maintain accurate food safety, hygiene, training, audit, inspection and compliance documentation.
• Maintain accurate records relating to Kitchen activities, purchasing, stock requirements, food transfers, training, meetings and other operational requirements.
• Ensure Kitchen forms, checklists, reports and records are accurate, properly completed, filed and readily available when required.
• Maintain professional communication across departments and handle confidential employee, departmental and business information with discretion.
• Follow resort policies, food safety, hygiene and workplace safety procedures, and perform other duties assigned by Kitchen management.

• Minimum 1–2 years of experience as a Kitchen Coordinator, Culinary Coordinator, Kitchen Administrator, or similar administrative role, preferably within a luxury international hotel or resort environment.
• Diploma or relevant qualification in Hospitality Management, Business Administration, Culinary Administration, or a related field would be an advantage.
• Strong administrative and organizational skills, with the ability to manage kitchen documentation, reports, records, correspondence, schedules, and departmental filing accurately.
• Proficient in Microsoft Office applications, particularly Word, Excel, PowerPoint, and Outlook, with good computer and data-entry skills.
• Excellent written and verbal communication skills, with the ability to coordinate effectively with the culinary team, other departments, suppliers, and external parties.
• Good understanding of culinary operations, food hygiene, HACCP, health and safety standards, and general kitchen terminology and procedures.
• Proactive, well-organized, and team-oriented, with a professional attitude, confidentiality, and the ability to support the Executive Chef and culinary leadership team with day-to-day administrative requirements.

• Competitive tax-free remuneration package
• Monthly service charge distribution
• Comprehensive medical insurance coverage
• Annual vacation leave with a company-provided return flight ticket as per company policy
• Accommodation, meals, uniforms, and exclusive employee benefits