Job Title: Chef De Partie (Japanese Cuisine)

Company: Mondrian Hotels

Location: Kuredhivaru Resort & Spa Maldives, Kuredhivaru Resort & Spa, Maldives

Job Type: Permanent

Company Description

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.


Job Description

Lead and manage your assigned kitchen station, ensuring all dishes are prepared, cooked, and presented in accordance with established recipes, presentation standards, and organizational guidelines
Oversee the preparation of ingredients, sauces, garnishes, and mise en place for service, maintaining meticulous attention to food quality, consistency, and portion control standards
Train, mentor, and develop junior kitchen staff and colleagues, ensuring they understand and comply with kitchen operating standards, food safety protocols, and HACCP procedures
Maintain strict adherence to all food safety, hygiene, and HACCP standards and procedures, conducting regular inspections and quality assurance checks
Manage inventory for your station, monitoring stock levels, minimizing waste, and optimizing cost efficiency while maintaining quality standards
Collaborate with the Sous Chef and other departments to ensure clear communication, seamless kitchen operations, and efficient service delivery during all service periods
Contribute to menu development and modifications, offering innovative ideas while maintaining consistency with organizational standards
Demonstrate resilience and problem-solving abilities during high-volume service periods, adapting flexibly to changing demands while maintaining composure and efficiency
Support the kitchen team in achieving departmental goals and performance objectives through organized planning and goal-oriented execution

Qualifications

Degree in Culinary Arts or a related field is preferred
Minimum of 3-4 years of relevant culinary experience in a luxury hotel or fine dining establishment
Completion of kitchen apprentice or professional chef training courses (minimum 1 year) is required
Strong working knowledge of advanced cooking techniques, methods, and culinary practices
Demonstrated expertise in food safety, hygiene standards, and HACCP procedures
Proven leadership and team management skills with experience training and developing kitchen staff
Proficiency with MS Office applications and kitchen management systems
Excellent organizational and time management skills with the ability to prioritize multiple tasks efficiently
Strong interpersonal and communication skills with the ability to collaborate effectively in a multicultural kitchen environment
Ability to work under pressure while maintaining attention to detail and quality standards
Knowledge of budget management, cost control, and inventory optimization
Flexibility to work varied shifts, including evenings, weekends, and holidays as required
Problem-solving mindset with the ability to make decisive decisions in fast-paced environments
Commitment to continuous improvement and innovation in culinary practices

Additional Information

Attractive tax free salary package
Monthly service charge earnings
Comprehensive health insurance coverage
Annual paid leave with return flight ticket
Accommodation, meals, uniforms, and additional employee perks

Posted: 13/09/2026