Demi Chef de Partie (Indian Kitchen)

Minor Hotels owns, manages and operates a diverse portfolio of over 560+ hotels, resorts and branded residences across 56 countries. Flexible and adaptive to market trends, we drive growth through our eight hotel brands, alongside a collection of related hospitality businesses and strategic partnerships with other leading hotel brands worldwide.

NH Maldives Kuda Rah Resort offers the perfect blend of relaxation and adventure. Lounge by the pool in your overwater villa, swim in our crystal-clear lagoon and enjoy signature treatments at our spa. Discover world-class dive sites, then unwind with delicious dining and chilled cocktails as the stars light up the night sky. Welcome to your island paradise.

Please note that this is not an exhaustive list of everything that needs to be done. NH Maldives Kuda Rah & Minor Hotels employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:

• Perform all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel.
• Support the development of Restaurant concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability.
• Adhere to food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Minor Hotels presentation guidelines.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Maintain outlet safety at all times.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve departmental skills and hotel service levels, providing Team Members the training and resources to take care of our guests.
• Promote positive inter-departmental relations through candid communication and cooperation.
• Maintain and oversee adherence to departmental checklists and cleaning schedules
• Maintain food safety and protection, to include dating, proper storage and rotation, etc.
• Assist in maintaining clean and sanitized food preparation areas.

• Certificate or Diploma in Culinary Arts or Patisserie from a recognized institution relevant to the position.
• Minimum 1–2 years’ experience within a hotel or resort kitchen, preferably currently working in a similar role.
• Understanding and application of food safety, hygiene and HACCP standards.
• Ability to follow recipes, measurements and presentation standards accurately and consistently.
• Experience in buffet and à la carte is an advantage.
• Fluent in English, both written and verbal, sufficient for kitchen communication and safety requirements.
• Effective time management and ability to work under pressure in a fast-paced environment.
• Ability to work collaboratively within a team and maintain positive working relationships.
• Flexible to work shifts, weekends and public holidays as required by resort operations.
• Verifiable employment references supporting relevant experience in the applied role.

Always a Pleasure, Always Convenient, Always Trustworthy & Always Fulfilling