Executive Chef

Position: Executive Chef

Job Location: Male’

Salary: USD 2000 (MVR38,000/-)

Position Summary: We are seeking a passionate and experienced Executive Chef to lead our culinary team and elevate our dining experience. The ideal candidate will have a strong culinary background, exceptional leadership skills, and a commitment to excellence. The position will align closely with Buruzu Catering Group marketing department and purchasing to create innovative food concepts and recipes.

Main Responsibilities:

·         Lead and oversee the day-to-day operations of all kitchen and culinary sections.

·         Manage, supervise, train, coach, and develop chefs, supervisors, and kitchen staff.

·         Establish daily production priorities and ensure efficient kitchen workflow and service.

·         Maintain consistently high standards of food quality, taste, presentation, portion control, and consistency.

·         Plan, develop, introduce, and regularly update menus across all outlets, including adding new dishes, additional menu items, seasonal offerings, and innovative culinary concepts.

·         Conduct menu reviews and identify opportunities to introduce new and commercially viable dishes based on guest preferences, market trends, operational capacity, and business requirements.

·         Develop and standardize recipes, preparation methods, portion sizes, presentation standards, and specifications for all new and existing menu items.

·         Ensure all new menu items are properly tested, costed, presented, and approved before being introduced to operations.

·         Work with the relevant teams to ensure new menu items can be produced consistently and efficiently.

·         Maintain accurate recipe costing and selling-price recommendations for all new and existing dishes.

·         Monitor food costs, wastage, portion control, inventory, and overall kitchen efficiency.

·         Review banquet and event requirements and coordinate food preparation, quantities, staffing, and plating for functions.

·         Work closely with Sales, Catering, Operations, F&B, Purchasing, and other departments to ensure smooth execution of events and daily operations.

·         Ensure proper purchasing, receiving, storage, stock rotation, and quality control of food products.

·         Maintain strict compliance with food safety, hygiene, sanitation, health, and workplace safety standards.

·         Conduct regular kitchen inspections and ensure corrective actions are taken promptly.

·         Monitor kitchen equipment and ensure proper maintenance, cleanliness, and safe operation.

·         Review guest feedback and identify opportunities to improve existing dishes and introduce new menu offerings.

·         Ensure adequate staffing and effective scheduling according to business requirements and operational demands.

·         Participate in the recruitment, interviewing, selection, and onboarding of culinary staff.

·         Set performance standards and conduct regular coaching, mentoring, and performance follow-up.

·         Promote a positive, professional, disciplined, and teamwork-oriented kitchen environment.

·         Monitor daily food cost reports and support achievement of departmental budgets and financial targets.

·         Attend management meetings and communicate operational requirements, priorities, and issues effectively.

·         Drive continuous culinary innovation, menu development, productivity, and service excellence.

·         Ensure all kitchen employees comply with company policies, procedures, and operational standards.

·         Perform other duties assigned by management as required.

 Qualification:

1.       Proven experience as an Executive Chef, Head Chef, or Chef de Cuisine in a high-volume hospitality, catering, hotel, or restaurant operation.

2.       Strong leadership and team-management skills.

3.       Excellent knowledge of food preparation, culinary techniques, menu planning, menu development, and new dish creation.

4.       Demonstrated ability to introduce new menu items and develop commercially successful dishes.

5.       Strong understanding of food costing, recipe costing, inventory control, purchasing, and kitchen financial management.

6.       Knowledge of food safety, hygiene, sanitation, and HACCP principles.

7.       Experience managing banquets, events, and large-scale catering operations will be an advantage.

Excellent communication, organizational, problem-solving, and decision-making skills.

Ability to work effectively under pressure and manage multiple operations simultaneously.

Passion for culinary creativity, innovation, and maintaining high standards.

Requirements:

1.       Minimum Experience of 5 years as an Executive Chef and in food operation aspects, preferable in high end restaurants

2.       Excellent English language skills

3.       A keen eye for aesthetics and details

4.       Positive attitude

Please email the CV and other necessary documents to info.buruzu@gmail.com 

For inquiries, please contact 7938008

SHE Building 3rd Floor, Buruzu Magu, 20075 Male’, Republic of Maldives