🐠 Executive Chef Wanted — Helm the Kitchens of a Design-Icon Island Resort, Maldives

🍽 Opportunity Huvafen Fushi — Dhivehi for "dream island," and one of the resorts that put the Maldives' design-forward, adults-only luxury scene on the map with its underwater spa and overwater villas — is hiring an Executive Chef to take the reins of its entire F&B kitchen operation. This is the top culinary seat on an island where the design already does a lot of talking, so the hook is simple: whoever takes this role gets to build the food identity to match a property this iconic, with full accountability for everything from menu direction to food cost across every outlet. It's a contract position, which suits chefs looking for a defined, high-intensity chapter rather than an open-ended posting. 👨‍🍳 Role & Responsibilities Lead all kitchen operations across the resort's F&B outlets, holding quality, presentation, and consistency to a five-star standard at every service Own the food cost line — payroll, operating costs, and margins — while protecting quality and the resort's signature style of cuisine Design and evolve menus built around fresh, local produce, keeping the dining program distinctive rather than generic resort fare Maintain a standardised recipe file, recipe cards, and prep charts across all sections Manage supplier relationships directly, with a firm grip on ordering, delivery timing, and product knowledge Run stock control and storage practices that prevent spoilage and cross-contamination in a remote-island supply chain where a missed delivery isn't solved by a quick trip to the shop Investigate incidents and build corrective training off the back of them, in consultation with the team Build and run formal, ongoing training programs for kitchen staff — this is a mentorship-heavy seat, not just an oversight one 🌎 ChefJobs Abroad Analysis Life on Huvafen Fushi means island time in its truest form — a private atoll reachable only by speedboat, days shaped by tide and boat schedules rather than traffic, and a kitchen team pulled from a genuine mix of nationalities living and working in close quarters; the trade-off for that isolation is a house reef most chefs only see on vacation, tax-free earnings, and a property whose design pedigree (that underwater spa isn't a gimmick — it's the calling card) gives an Executive Chef real creative license to make the food program just as talked-about as the architecture. This is a strong trade-up for a Sous Chef or Executive Sous ready to run their own kitchen for the first time at a marquee address, or for a sitting Exec Chef who wants a boutique-scale property (rather than a 200-plus-villa mega-resort) where their fingerprints are visible on everything. ⭐ ChefJobs Rating: 8.3/10 ✅ Best Fit Chefs with 5–8 years of culinary leadership experience in luxury resort environments who are ready to own full P&L accountability Chefs who want creative control over menu direction rather than executing someone else's playbook Strong operators who genuinely enjoy the inventory, costing, and supplier side of the job, not just the pass Chefs with prior remote-island or similar-location experience who already know what a limited supply chain demands Natural trainers who want to build a training program from scratch, not inherit one Chefs comfortable being the final word on food safety and hygiene compliance for an entire department