[{{ $ctrl._job.status.name | translate}}] Executive Chef
Baglioni Resort Maldives


Job description

Main Responsibilities:
1. To manage and supervise the workload and productivity of the Kitchen Brigade according to Company guidelines
2. To establish and implement performance standards and maintain a streamlined and efficient operation of the Commissary department
3. To be demanding and critical when it comes to service standard
4. To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications
5. To consistently applies a creative approach to the preparation and presentation of all food to the agreed quality standards
6. To utilise and apply excellent culinary skills and abilities to work towards the creation, composition and delivery of great tasting food
7. To ensures that no food is unnecessarily wasted by effectively monitoring and supervising all food preparation and placing routine controls to ensure compliance
8. To assist in overseeing the operation of the Kitchen according to standards and supervise the preparation and delivery of all food to a timely manner and to the highest quality standards
9. To control and maintain a fast and smooth service from the Kitchen to the restaurant in order to fulfil our guest needs requirements and expectations
10. To demonstrate the ability to work under pressure and remains flexible in accordance to the needs and requirements of the business
11. To ensure that all cooking equipment is performing at a level of maximum efficiency and to report any defects to management
12. To take responsibility and ownership to reliably ensure that all department administrative tasks, procedures and duties are carried out in accordance with company guidelines and requirements
13. To foster and maintain good working relationships by effectively communicating with all departments, colleagues and co-workers in order to satisfy guest expectations and guarantee an excellent service
14. To manage the operation of the Kitchen during the absence of the Executive Chef and in accordance with the Company Guidelines
15. To recruit, select and develop Chefs to work following the operational, financial, administrative philosophies
16. To supervise closely all Chefs in the performance of their duties in accordance with policies & procedures and applicable laws
17. To delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained
18. To ensure employees have a complete understanding of rules and regulations, and that behaviour complies
19. To monitor employee morale and provide mechanisms for performance feedback and development
20. To conduct annual Performance Appraisals providing honest and appropriate feedback
21. To effectively communicate guiding principles and core values to all levels of employees
22. To works in accordance with all Health & Safety Regulations and Food Hygiene requirements, and where required, takes all reasonable measures to enforce and guarantee compliance
23. To monitor and record standards in order to guarantee that all HACCP requirements are in place and continuously monitored
24. To undertake any reasonable request made by management

General Duties:

• To attend any meetings or training sessions or courses as required
• To ensure all external contractors abide by company procedures whilst working on the premises
• To attend rooms division and other committee meetings as required
• To assist fellow employees to perform similar or related jobs as and when necessary
• To ensure guest satisfaction by performing such duties as attending to their requests and inquiries courteously and efficiently, and accepting changes or additions in work hours, which are necessary for the maintenance of uninterrupted service to hotel guests and patrons
• To clean and maintain the work area, materials and equivalent, to report defective materials and equipment to the relevant department
• To continuously endeavour to improve the knowledge of the job
• To undertake any reasonable request made by a member of management


- Pre-opening experience is a plus
- 2/3 years in the same position in 5* Luxury hotels or resorts
- Experience in remote island is a plus
- Fluent in italian and english
Job type
F&B kitchen
English, Italian
Starting in
As soon as possible
Duration of the contract
More than 1 year

Baglioni Hotels

Our Group was created in 1974, when Roberto Polito built his first establishment in Punta Ala, Tuscany (Hotel Cala del Porto), working with his wife Lisa to develop a unique concept of hospitality in terms of life experience: a journey in the Italian style through its culture and various traditions.

With this in mind, we developed a Collection which currently counts 8 exclusive hotels and 1 resort mainly located in period buildings in the historical centres of Europe’s major cities of art. There are five hotels in Italy, two in France and one in the heart of London, a hotel inaugurated in March 2004, marking a significant turning point in the design concept for our Collection.

Today, our great adventure is beginning afresh courtesy of the family’s younger generation, Luca Magni and Guido Polito, the Group’s CEO, who are guiding the company towards new international projects.

One of the most significant examples of the new management is the idea behind the Baglioni Hotel in London, with its innovative style that has reinvigorated the image of the brand thanks to a close attention to detail, the careful selection of materials, and a constant balance between tradition and modernity, in the search for a less formal and more subtle vision of elegance and hospitality. This new concept of contemporary luxury is aimed at an increasingly demanding public that is attentive to new trends, such as our most exclusive suite – Roman Penthouse – a 590 sqm apartment with the best panoramic view of the Eternal City.

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