Executive Chef - Coco de Mer Maldives, Tapestry Collection by Hilton
On
Salary undisclosed
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Description
Here’s what you’ll do during a typical day:
- Direct culinary operations: Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
- Enhance menu offerings: Partner with the Food and Beverage Manager to develop new menus and individual menu items based on current food trends and regional tastes
- Delight our guests: Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience
- Monitor financial performance: Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals
- Optimize kitchen operations: Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations
- Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs
- Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing
Qualifications
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
In addition, this role requires the following minimum qualifications:
- High School Diploma or equivalent
- 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards
- Work experience in a similar capacity with international chain hotels. Experience in resort properties would be an advantage.
Benefits
- professional development
About this role
Leading culinary operations at a luxury resort property requires both creative vision and operational discipline. In this Executive Chef role at Coco de Mer Maldives, you'll direct all kitchen production while maintaining the high food quality and presentation standards expected at a Tapestry Collection property. You'll work closely with the Food and Beverage Manager to develop menus that reflect current trends and regional flavors, engage directly with guests to refine their dining experience, and drive kitchen efficiency through streamlined systems and workflows.
The position demands strong financial acumen alongside culinary expertise. You'll manage budgets, forecast costs, and ensure profitability while overseeing compliance with health, safety, sanitation, and alcohol awareness regulations. Building and retaining a skilled kitchen team through performance management and professional development will be central to your success, as will maintaining the operational standards that define a high-end resort environment.
This role suits an experienced Head of Kitchen with 10–15 years in 4- or 5-star hotels or acclaimed independent restaurants, ideally with background in international chain properties. Resort experience is valued. You'll need a high school diploma or equivalent and a demonstrated commitment to the hospitality values of integrity, leadership, teamwork, and accountability that define Hilton's culture.
Pay for this role
The employer didn't post a pay range for this role. That usually means pay is set in negotiation, which favors whoever arrives with numbers. Check ranges on comparable Executive Chef - Coco de Mer Maldives, Tapestry Collection by Hilton postings in your area, and analyze any offer before you accept it.
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