Chef de Cuisine (Russian Cuisine)
Pubblicato il 03-10-2026 - hosco_abroad in Sardegna
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. - Lead and manage all kitchen operations, ensuring high standards of food preparation, presentation, and service. - Develop, design, and regularly update menus that reflect authentic Russian flavors, seasonality, creativity, and the restaurant’s concept. - Ensure consistency in taste, quality, portioning, and presentation in line with brand and culinary standards. - Plan and oversee daily mise-en-place, production schedules, and smooth service execution. - Conduct regular food tastings and quality assurance checks to maintain excellence. - Supervise, train, and mentor the culinary team, fostering skill development and adherence to standards. - Create a positive, motivating,
and professional kitchen environment. - Prepare staff schedules aligned with business levels, ensuring optimal productivity and efficiency. - Conduct performance evaluations and provide continuous coaching and constructive feedback. - Monitor and control food costs, portion sizes, waste, and overall kitchen expenses. - Forecast, plan, and manage food purchasing, supplier coordination, and inventory control. - Collaborate closely with the Executive Chef to develop menus, promotions, and special offerings that support profitability goals. - Ensure full compliance with HACCP, food safety regulations, and internal hygiene standards. - Maintain cleanliness, organization, and safety across all kitchen and storage areas. - Oversee proper handling, storage, rotation, and labeling of all food products. - Work collaboratively with the Executive Chef, F&, B leadership, and service teams to ensure seamless guest experiences. - Participate in departmental meetings, briefings, and strategic planning sessions. - Support and execute special events, promotions, buffets, and seasonal culinary initiatives vetrinabakeca