Experience 8 Years
Career Level Manager
Industry Hotel & Restaurant
Qualifications Degree Bachelor
Themed restaurant celebrates accomplishments of female chefs
ONLY FEMALES will be considered
Must be proficient in Upscale Western and International cuisine
you need to provide your Food images
The salary budget has been increased and is Tax-free
Accommodation: will be providing 2 bedroom beach apartment in seaside.
Allowance for food : MVR 3000.00 = USD 709/mo.
On-boarding ticket: to be provided by the company
Annual Leave ticket: 2 annual leave ticket after completion of 12 months (30 days paid leave)
suits Female Head or Executive Chef or Chef de Cuisine with experience at boutique luxury hotels
the Beach Retreat is an Ultra-Modern resort draped in White.
Hulhumale is a densely populated Maldives island with many hotels, housing, restaurants and shopping. See Hulhumale Island Tour:
for More Hulhumale Island videos CLICK HERE
.Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
Works to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.
Leads kitchen team
Bake breads, rolls, cakes, and pastries.
Season and cook food according to recipes or personal judgment and experience.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversees and organizes kitchen stock and ingredients
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
Keeps cooking stations stocked, especially before and during prime operation hours
Hires and trains new kitchen employees to restaurant and kitchen standards
Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervises all food preparation and presentation to ensure quality and restaurant standards
Works with the head chef to maintain kitchen organization, staff ability, and training opportunities
Verifies that food storage units all meet standards and are consistently well-managed
Plan and price menu items.
Coordinates with the management team on supply orders, budget, and kitchen efficiency and staffing