EXECUTIVE CHEF

A unique opportunity has arisen for a skilled and passionate, service-oriented Executive Chef to lead The Nautilus Kitchen team. The Executive Chef is responsible for overseeing the day to day running and the strategic planning of three restaurants, one bar, in-house and pop-up dining, creating an unparalleled, unscripted culinary experience for our guests. As an Executive Chef you will manage all aspects of the operation including people development, standards implementation and guest satisfaction.

Requirement: Minimum of 2 years experience as an Executive Chef in luxury resorts.

The Nautilus Maldives 

The Nautilus is a multi-award winning, ultra-luxury bohemian hideaway in the Maldives. A highly personalized, immensely private island resort with just 26 beach and ocean houses and residences, where every experience is tailored to our guests. Where nothing is fixed and anything is possible. Where our guests are free to set their own beat; free to do – and to be – as they please.

Key Duties/Responsibilities

• The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared.
• The ability to connect and engage with guests to propose and discuss tailor made menus and food offerings based of daily fresh delivered commodities so to delight their palate and wellbeing.
• The ability to convers and discuss food and wine pairing with the F&B Manager-Sommelier to create unique dining experiences.
• The ability to plan and develop menus for the resort considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions with respect to the resort’s pricing policy.
• The ability to assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus.
• The ability to prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. The ability to prepare a daily payroll report.
• The ability to supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food.
• The ability to coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas.
• The ability to hire, train, discipline, supervise and organize all kitchen crew on a regular basis.
• The ability to complete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warranted.
• The ability to hold regular meetings with the kitchen crew as well as attend and participate in all required meetings.
• The ability to treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover.
• The ability to maintain a consistently high level of employee morale and motivation.
• The ability to coordinate with the Food and Beverage Manager/ Sommelier, the Resort Manager any the Sales and Marketing Directors special functions regarding food preparation and presentation, including additional costs and staffing requirements.
• The ability to ensure that sanitation standards as set forth by The Nautilus and the state are complying as well as the cleanliness and neatness of the kitchen. The ability to supervise the maintenance and cleanliness of all food preparation equipment.
• The ability to develop and ensure a safe working environment for people to work.
• The ability to set up control systems which will assure quality and portion consistency.
• The ability to create proper purchasing specifications.
• The ability to monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
• The ability to monitor and review food presentations and make recommendations for needed changes.
• The ability to communicate with the Director of Food and Beverage on a regular basis the activities and result of the kitchen.
• The ability to monitor the employee cafeteria to ensure a quality product and a variety of menu items.
• The ability to communicate with the purchasing department to ensure a top quality and best price.
• The ability to respond properly in any resort emergency or safety situation.
• The ability to perform other tasks or projects as assigned by resort management and crew.
• Understands the value of constant training and pro-actively supports all training activities at The Nautilus.
• Commits to our environmental and ethical requirements (see separate appendix) and ensures all team likewise commit wholeheartedly.
• Lives, breathes and delivers The Nautilus mission, vision and brand Hallmarks and ensures all team follow suit.