Executive Chef

To manage the Kitchen operations and culinary experience of the resort

To be successful in this role you will need: 

• To have worked extensively within the kitchen operations of internationally acclaimed luxury hotels and/or resorts and are currently in the position of Executive Chef or Culinary Director; a role that you will have held successfully for a minimum of four years.
• Have a passion for sustainability and ethical food sourcing and experience of delivering an eclectic range of international cuisines including plant based and vegan
• Be a creative and out of the box thinking individual who thrives in a fast paced and innovative environment
• Have experience of conceptualising, planning and implementing new dining concepts
• Have exceptional leadership skills and be a strong coach and mentor
• Demonstrate high emotional intelligence and the ability to lead a diverse cultural team
• Have a natural communication style and enjoy being visible in the operation, at ease speaking with our discerning guests to understand and deliver on their expectations, and in exceeding them.
• Be tenacious, flexible and have a sense of humour!
• English + French speaking
• Roster management skills
• Production cost calculation and food cost management

Experience in the cuisines below:

• International
• Kreol
• Indian
• Sushi
• Asian
• Fusion

Candidate shall have proven experience working in 5 star luxury resorts - Indian Ocean region (Maldives, Seychelles, and Mauritius Island.