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Open nowFirst seen 5 days ago

Chinese Specialty Chef

The Nautilus Maldives24 open roles

Where
Baa Atoll, Maldives
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Your applicationOpen nowChinese Specialty ChefThe Nautilus Maldives · Baa Atoll, Maldives

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on The Nautilus Maldives's own form.

The reply lands in your private mailbox

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The clock on this job

Early applications get read.

12.3% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.5%3 days
  3. 12.3%7 days
  4. 19.3%14 days
  5. 35.6%30 days
  6. 58.1%60 days
This job: first seen 5 days ago

The posting

Reports To

Executive Chef

Reporting To This Position

No direct reports — works closely with:

Executive Sous Chef and Sous Chefs

Key Qualifications

Diploma/Certificate in Culinary Arts or equivalent

Minimum 5 years' experience as a Chinese Chef in a luxury hotel or resort

Luxury island resort experience preferred

Good English; Mandarin preferred

Core competencies: culinary excellence, luxury guest service, leadership, teamwork, communication, food safety, cost awareness, creativity, problem solving, and adaptability

Key Duties/Responsibilities

  • Prepare, cook, and present authentic Chinese cuisine to the highest luxury hospitality standards.
  • Ensure consistency in food quality, taste, presentation, and portion control.
  • Develop seasonal and signature Chinese dishes.
  • Maintain standardized recipes and preparation methods.
  • Personally engage with Chinese guests to understand their dining preferences and expectations.
  • Recommend authentic dishes and create personalized dining experiences.
  • Collect guest feedback and communicate recommendations to the Executive Chef.
  • Promote Chinese cuisine through special menus and events.
  • Develop and maintain standard Chinese menus.
  • Create, standardize, and update recipes with accurate food costing.
  • Meet company food cost targets.
  • Monitor food waste and inventory control.
  • Ensure full compliance with HACCP, food safety regulations, company SOPs, and hygiene standards.
  • Maintain a clean, organized, and safe kitchen.
  • Ensure proper storage, labeling, FIFO, and temperature control.
  • Conduct regular culinary training for all chefs on authentic Chinese cooking techniques, ingredients, wok skills, recipe execution, plating, and Chinese culinary traditions.
  • Train team members on standardized recipes, portion control, presentation standards, and food costing.
  • Mentor junior chefs through daily coaching and practical demonstrations.
  • Assist the Executive Chef in developing culinary training programs and SOPs.
  • Report directly to the Executive Chef and work collaboratively with all kitchen sections.
  • When there are no Chinese guests or Chinese menu requirements, actively support other kitchen sections as assigned by the Executive Chef.
  • Assist with banquets, special events, and VIP functions.
  • Assist with purchasing recommendations for Chinese ingredients and equipment.
  • Participate in inventory management and stock control.
  • Maintain recipe files, production records, and menu documentation.
  • May recommend menu changes, develop recipes, conduct culinary training, recommend purchasing requirements, and monitor food quality and hygiene standards under the approval of the Executive Chef.
  • Perform all duties in accordance with resort policies, SOPs, HACCP, and luxury hospitality standards.

WORKING CONDITIONS:

  • General:
  • Subject to the fact that he/she may from time to time be expected to work outside normal hours in order to meet reporting deadlines and take full responsibility of the department thereby extending his/her support whenever needed.

PERFORMANCE STANDARDS:

  • Specific financial measures of performance:
  • To be agreed at each appraisal
  • Specific non-financial measures of performance:
  • To be agreed on recruitment and at each appraisal, including but not limited to:
  • High-quality Chinese cuisine and Chinese guest satisfaction
  • Compliance with HACCP and hygiene standards
  • Achievement of food cost targets
  • Successful culinary training
  • Operational flexibility and teamwork
  • General measures of performance:
  • As a member of the department, he/she is required to set the highest standards of performance both within his department and as an example for others outside his department.
  • Frequency of appraisal:
  • Performance to be appraised annually or as per policy of the company
  • Appraiser:
  • To be appraised by the immediate superior.

This is not an exhaustive list of responsibilities; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.

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