Description:

Gili Lankanfushi is a private coral island in the pristine blue waters of North Male Atoll. This Eco-Luxury resort, surrounded by the gifts of nature, is a preferred employer of unique, talented and passionate individuals seeking a rewarding career in a top level luxury hospitality environment.

We invite candidates with the same passion for excellence to provide memorable experiences to our guests, while striving to reduce our environmental impact and preserve our surroundings.

Requirements:

Main Duties

Your main duties listed below are intended only as illustrations of the various types of work that may be performed to carry out the objective of this position. The omission of specific statements of duties does not exclude them from the position if the work is related or a logical assignment to the position.

 

Budgeting and Cost Control

1. To minimize payroll costs by maximizing the productivity and efficient scheduling of employees
2. Ensures that the outlet operational budget is strictly adhered to and all costs are strictly monitored / controlled.
3. Take into consideration the required standards and expected profitability with every decision made during employment.
4. Ensures that all the required food transfers are completed to the appropriate outlet / department.

 

Operational

1. To execute menus and meet standard recipes (as per SOPs) which allow the restaurants to run at an acceptable food cost, thereby satisfying guest needs and expectations.
2. To work in all sections of the kitchen as necessary, due to business levels or employee shortages.
3. To have a complete understanding of, and adhere to the company’s policy relating to fire, hygiene and safety.
4. To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
5. To have a complete understanding of the resort employee handbook and adhere to the regulations contained within it.
6. Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
7. Records guest complaints, requests and solutions together with any other issues related to personnel, equipment, produce etc. and reports them to the Executive Chef or Executive Sous Chef.

 

Colleague related

1. Interacts with management of other departments within areas of responsibility and develops solid working relationships with them.
2. To train kitchen employees according to the monthly training plan, LQA feedback, Guest Comment Cards, hygiene reports and any other highlighted areas for improvement / development that would benefit the department.
3. To maximize employee productivity and morale and consistently maintain discipline following Resort guidelines and local legislation.
4. Assists in the building of an efficient team of colleagues by taking an active interest in their welfare, safety, training and development.
5. Ensures that all employees have a complete understanding of and adhere to the Resorts policies and procedures.
6. Conducts employee performance appraisals to review employees general performance and discuss any areas for improvement.
7. To ensure that all employees provide a friendly, courteous and efficient service at all times.
8. To maintain a high standard of personal appearance and hygiene at all times.
9. Ensures that all employees report for duty punctually, wearing the correct attire at all times.