HEAD CHEF

• Design and implement creative, marketable menus across outlets
• Conduct cost analysis and maintain food cost control
• Manage daily kitchen operations with a focus on efficiency and hygiene
• Develop Standard Operating Procedures (SOPs) for kitchen staff
• Set up and organize kitchen layout and workflows for optimum performance
• Monitor supplier quality, stock rotation, and minimize wastage
• Train, supervise, and motivate the kitchen team

• Minimum 5 years of experience as a Head Chef or Sous Chef in hotels or resorts
• Strong knowledge of kitchen setup, budgeting, and cost control
• Skilled in international cuisine (Maldivian cuisine knowledge is an added advantage)
• Excellent leadership and communication skills
• HACCP or equivalent food safety certification preferred
• Ability to work independently and create systems from scratch

Salary: Negotiable based on Experience & Qualification

Interested candidates with the required qualifications and experience are requested to submit their CV, Copies of certificates along with National ID copy to hr@thehawks.biz on or before 15th July 2025.  Only shortlisted candidates will be contacted for the interview.