Chef de Cuisine (Russian Cuisine)

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.

Responsibilities

Lead and manage all kitchen operations, ensuring high standards of food preparation, presentation, and service.; Develop, design, and regularly update menus that reflect authentic Russian flavors, seasonality, creativity, and the restaurant’s concept.; Ensure consistency in taste, quality, portioning, and presentation in line with brand and culinary standards.; Plan and oversee daily mise-en-place, production schedules, and smooth service execution.; Conduct regular food tastings and quality assurance checks to maintain excellence.; Supervise, train, and mentor the culinary team, fostering skill development and adherence to standards.; Create a positive, motivating, and professional kitchen environment.; Prepare staff schedules aligned with business levels, ensuring optimal productivity and efficiency.; Conduct performance evaluations and provide continuous coaching and constructive feedback.; Monitor and control food costs, portion sizes, waste, and overall kitchen expenses.; Forecast, plan, and manage food purchasing, supplier coordination, and inventory control.; Collaborate closely with the Executive Chef to develop menus, promotions, and special offerings that support profitability goals.; Ensure full compliance with HACCP, food safety regulations, and internal hygiene standards.; Maintain cleanliness, organization, and safety across all kitchen and storage areas.; Oversee proper handling, storage, rotation, and labeling of all food products.; Work collaboratively with the Executive Chef, F&B leadership, and service teams to ensure seamless guest experiences.; Participate in departmental meetings, briefings, and strategic planning sessions.; Support and execute special events, promotions, buffets, and seasonal culinary initiatives

Requirements

Professional degree in Culinary Arts or restaurant management; Minimum of 2 years' proven experience as a Chef de Cuisine in a high-end restaurant specializing in Russian cuisine; Exceptional culinary skills with a strong foundation in various cuisines, particularly Russian; Demonstrated ability to create innovative and balanced menus; In-depth knowledge of food safety regulations and HACCP standards; Strong leadership and team management skills; Excellent organizational abilities and attention to detail; Proficiency in kitchen management software and cost control techniques; Outstanding communication skills in English and Russian; Ability to work effectively in a fast-paced, high-pressure environment; Flexibility to adapt to tropical climate and seasonal produce availability; Passion for culinary excellence and commitment to continuous learning