Job Description

Specifically, as the Executive Chef for Waldorf Astoria Maldives you will perform the following tasks to the highest standards:

• Oversee the overall Culinary Department operations to ensure the highest standards of quality, efficiency, and service delivery.

• Develop, implement, and continuously improve departmental policies, procedures, standards, and operating guidelines.

• Establish departmental objectives, work schedules, budgets, and performance expectations aligned with the resort's business plan.

• Provide hands-on leadership and closely supervise all Chefs and Stewards in the execution of their duties, ensuring they understand and comply with hotel policies, rules, regulations, and brand standards.

• Allocate work responsibilities effectively to Managers, Supervisors, and Team Members to ensure smooth departmental operations.

• Maintain high visibility within kitchens, restaurants, and guest areas to support operational excellence and guest satisfaction.

• Attend meetings and training sessions as required.

• Perform any additional duties assigned by Management to support the effective operation of the Culinary Department and the resort.

• Recruit, manage, train, coach, and develop Team Members to build a high-performing culinary team.

• Monitor staffing levels to meet operational demands while maintaining productivity and service standards.

• Monitor Team Member appearance, performance, and professional standards, promoting teamwork and accountability.

• Conduct regular departmental communication meetings and maintain accurate meeting minutes.

• Foster positive communication, collaboration, and high morale within the department and across other resort departments.

• Manage Team Member performance, including coaching, counseling, and disciplinary matters in accordance with resort policies.

• Develop Managers, Supervisors, and Team Members through delegation, coaching, mentoring, and empowerment.

• Ensure all kitchen personnel receive proper training on the safe and effective use of kitchen equipment and utensils.

• Ensure all Team Members possess up-to-date knowledge of resort products, services, policies, emergency procedures, health & safety requirements, security protocols, and fire regulations.

• Prepare and manage the departmental budget in line with the resort's business plan and financial objectives

• Collaborate with the Director of Food & Beverage to prepare annual budgets, rolling forecasts, and financial projections.

• Maintain a strong commercial and financial mindset by making sound business decisions that support profitability.

• Ensure proper accounting procedures, inventory management, credit control, and financial transaction processes are maintained.

• Maximize operational efficiency by maintaining cost-effective staffing levels without compromising service quality.

• Control departmental expenses while achieving financial targets, gross profit margins, and productivity goals.

• Monitor and control food costs through effective purchasing, requisitioning, storage, standard recipes, portion control, and waste management.

• Conduct quarterly menu engineering to maximize profitability and optimize menu performance

• Ensure the consistent production and delivery of high-quality food across all resort dining outlets.

• Ensure all menu items are prepared and served according to approved recipes, presentation standards, portion sizes, and cooking specifications.

• Collaborate with the Director of Food & Beverage in menu planning, pricing strategies, recipe development, and standard recipe documentation.

• Monitor food quality, consistency, presentation, and guest satisfaction across all culinary operations.

• Spend time in restaurant outlets during peak service periods to support operations and ensure standards are maintained.

• Monitor food holding procedures and refrigeration temperature control points to ensure food safety and quality.

• Ensure the consistent application of food production standards and culinary best practices.

• Ensure all food products are ordered according to approved product specifications and quality standards.

• Verify that all deliveries comply with receiving policies, product specifications, quantity, and quality requirements.

• Order and procure kitchen equipment, operating supplies, and consumables as required.

• Oversee inventory control of kitchen operating equipment together with the Chief Steward, minimizing loss and breakage.

• Ensure equipment, tools, keys, and supplies are properly maintained, regularly inspected, securely stored, and used responsibly by all Team Members.

• Deliver exceptional guest experiences through consistently high culinary and service standards.

• Develop positive relationships through proactive engagement with guests, Team Members, contractors, and suppliers.

• Anticipate guest needs and provide personalized service that exceeds expectations.

• Regularly obtain guest feedback and respond promptly and professionally to guest inquiries, requests, and complaints.

• Monitor guest satisfaction trends and implement continuous improvement initiatives.

• Work collaboratively with other departments to consistently exceed guest expectations

• Monitor industry trends, emerging culinary practices, and competitor activities to maintain market competitiveness.

• Analyze competitor restaurants, bars, and resorts to identify opportunities for improvement and innovation.

• Participate in the preparation of annual outlet marketing plans, supporting the overall Food & Beverage marketing strategy.

• Support menu innovation and product development to enhance guest experiences and drive revenue growth

• Ensure the highest standards of cleanliness, hygiene, and organization throughout all culinary areas.

• Maintain compliance with food safety regulations, health standards, HACCP requirements, and company policies.

• Ensure all Team Members understand and comply with emergency procedures, fire safety regulations, health and safety legislation, and security requirements.

• Report maintenance deficiencies promptly and follow up until completion.

• Identify and report hazards, ensuring timely corrective action.

• Maintain environmental awareness and support sustainability initiatives.

• Manage master keys responsibly.

• Carry out Lost & Found procedures in accordance with resort policies

At Waldorf Astoria Maldives Ithaafushi, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality Acting with Integrity and always doing the right thing. Inspiring others through Leadership A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

As the Executive Chef serving Waldorf Astoria brand is always working on behalf of our Guests and working with other team members. You should maintain the attitude, behaviors, skills and values that follow :

• Positive attitude.

• Good Communication skills.

• Creative and innovative approach

• Excellent grooming standards.

• Flexibility to respond to a range of different work situations.

• Ability to work under pressure and under own initiative .

• Methodical and well organized

• Strong organizational, planning and analytic skills.

• Excellent attention to details

• Ability to work with ownership as well within a team

• Flexible, reliable, accountable and resilient.

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Minimum of 4 years of relevant experience in the culinary industry (resort or a free-standing restaurant) in a similar position, preferably in a reputable establishment or celebrity chef restaurant

• Luxury Hotel / Resort experience.

• Proficient level of written and verbal English

• Sound computer knowledge including Microsoft Office, Opera and Delphi.

• Excellent leadership, interpersonal and communication skills

• Commitment to delivering a high level of customer service.

• Creative and innovative approach

• Ability to take initiative.

• Accustomed to and comfortable with media exposure