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Executive Chef

  • Maldives, Asia
  • Unspecified


Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high-quality product is produced.


-Manage all functions of the Food Production and Stewarding operations to achieve the optimum departmental profit.

-Make recipes and maintains up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

-Develop new dishes and products, develop and writes standard recipes.

-Control and analyze, on an on-going basis, the level of the sales, costs, issuing of food, quality and presentation of food products, condition and cleanliness of facilities and equipment, guest satisfaction, marketing.

-Determine with the Finance Director the minimum and maximum stocks of all food, material and equipment.

-Monitor local competitors and compare their operation with the hotel Food and Beverage operation.

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