ONE & ONLY RESORTS: Italian Chef de Cuisine
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View employer profileView all jobsJob contact detailsJob: Italian Chef de CuisineEmployerOne & Only ResortsPosted18 Oct 2012LocationMaldivesJob TitleChefs & CooksEmployer TypeHotelPositionItalian Chef de CuisineSalarynot specifiedEmail this job to a friendAdd to my shortlistJob description
Privacy, luxury and space are the hallmarks of One&Only Maldives at Reethi Rah, an exclusive all-villa retreat on one of the largest resort islands in the North Male’ Atoll. Offering an unsurpassed level of style and sophistication, adorned with endless white sand coves and turquoise bays, all villas have direct access to the lagoon. Villas, service and dining are geared to guests accustomed to the highest world-class standards.
Situated on the 44 hectares of the island, are 130 Guest Villas, 4 Restaurants, 40 pools, a Spa and other recreational activities including fitness centre, dive centre and watersports centre.
We are currently seeking for a strong Italian Chef de Cuisine to join our award winning culinary brigade of dedicated and passionate culinary professionals. Reporing to Executive Chef, you will primarily be responsible for our All Day Dining Restaurant - Reethi Restaurant (140 Seats) and Villa Dining (130 Villas) from one kitchen. The kitchen has a brigade of 30 chefs that are very strong and passionate about learning. The restaurant is a multi-cuisine restaurant starting with Italian, Thai, Chinese, Indian and Maldivian and in our brigade we have specialty chef for each of these cuisines to ensure the cuisines are authentic. Focused into continuous development of new innovative techniques along with the development of our team and ensuring top quality and high standards consistently.
Is directly responsible for the efficient performance of the following: Ensures the quality levels of kitchen production and presentation is maintained at its highest level at all times.
Creates new products and menus
Creative in all buffet and food presentations
Presents oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet.
Ensures that all mise- en place is correctly prepared prior to commencing service.
Ensures all food requests within the time parameters, set by the resort and always displays attributes of genuine hospitality.
Demonstrates excellent product knowledge of all food and special functions held at the resort.
Participates in the service of any special functions or events organized by the resort.
Coordinates functions and activities with the F&B department.
Establishes and maintains smooth personal and work relationships in the kitchen
Remains current on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
Assists supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
Performs any additional or special duties, as directed by the Executive Chef.
Ordering and keeping fair stocks
Minimizing wastage through creative recycling
Ensures expiree dates are labeled on products that are required.
Does regular spot checks on all expiry items.
Is responsible of the daily market list during the absence of the Executive Sous Chef
Our Offer: In return we offer an attractive compensation and benefits package - a Tax Free salary package in USD$ plus service charge with expat package with Single accommodation, medical, annual flights home and an R&R trip in the year and great potential with the group. Single status only
Position Requirements: Should be an Italian national and quality oriented.
Minimum 2-year degree from an accredited university in Culinary or a related field.
Minimum 3 years’ experience as a Chef de Cuisine at the same capacity within a 5* luxury property across Europe and/or Asia.
Must have a good knowledge and experience in western and Asian Cuisines such as Italian, Indian, Chinese, and Thai cuisines.
Must be ‘hands on’ and able to practice and demonstrate excellent technical kitchen skills.
Must be innovative and have the passion creating new menus and establish effective standards for all food preparations and presentations.
Fluent in English and should have excellent communication skills.
Excellent leadership skills, Proactive, positive attitude to work and demonstrate flexibility.
Should be able to work in remote locations.
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