Italian Chef de Cuisine

Our esteemed client, an ultra-luxury resort nestled in the pristine beauty of the Maldives, is actively seeking an experienced and talented Italian Chef de Cuisine to join their culinary team. As an Italian Chef de Cuisine, you will oversee the daily operations of the Italian restaurant, delivering authentic cuisine and exceptional dining experiences while working closely with the Executive Chef to uphold the highest culinary standards.

Notes: A Culinary portfolio should be submitted alongside your resume to showcase your creativity, innovation, and visual presentation of Japanese menus.

Requirements:

• Minimum 3 years of experience as a Chef de Cuisine or Senior Sous Chef specializing in Italian cuisine within a luxury hotel, high-end resort, or upscale standalone restaurant.
• Strong expertise in authentic regional Italian cuisine, including fresh pasta, risotto, seafood, meat, and traditional sauces.
• Experience in luxury hospitality or fine dining establishments with high service standards.
• Previous experience working in a remote island destination or remote hospitality environment is preferred.
• Proven leadership experience managing multicultural kitchen teams.
• Strong knowledge of food cost control, inventory management, menu engineering, and kitchen operations.
• Thorough understanding of HACCP, food safety, and sanitation standards.
• Excellent organizational, communication, and problem-solving skills.
• Passion for culinary innovation while maintaining authenticity and consistency.
• Ability to perform well under pressure in a fast-paced environment.
• Professional proficiency in English; additional languages are an advantage.
• Culinary diploma or equivalent professional qualification preferred.

Key Responsibilities:

• Lead the daily operations of the Italian restaurant, ensuring exceptional food quality, consistency, and presentation.
• Develop and execute authentic Italian menus, seasonal specialties, and signature dishes aligned with the property's culinary standards.
• Supervise, mentor, and motivate the kitchen brigade, fostering a collaborative and high-performing team culture.
• Maintain the highest standards of food safety, hygiene, sanitation, and HACCP compliance.
• Monitor food costs, portion control, and inventory to achieve budgeted financial targets while minimizing waste.
• Collaborate with the Executive Chef on menu planning, promotions, and special culinary events.
• Ensure all dishes are prepared according to standardized recipes and consistently exceed guest expectations.
• Manage ordering, receiving, and storage of food products while maintaining optimal stock levels.
• Conduct regular training sessions to develop the culinary skills and product knowledge of the kitchen team.
• Work closely with the Front of House team to ensure seamless service and an outstanding guest dining experience.
• Drive continuous innovation by introducing new menu concepts while preserving the authenticity of Italian cuisine.