Executive Chef (Pre-Opening)

AU:RA Maldives is seeking an inspired and visionary Executive Chef to lead the culinary heart of our sanctuary of conscious luxury. Located within the UNESCO Biosphere Reserve of Baa Atoll, AU:RA celebrates mindful living, natural abundance, and the beauty of simplicity.

At AU:RA, food is more than nourishment — it is a ritual of care. As Executive Chef, you will craft culinary experiences that reflect the island’s rhythm and resources, honouring local ingredients, seasonal produce, and sustainable sourcing. Your leadership will shape a culinary philosophy where wellness, creativity, and authenticity come together to create unforgettable dining moments.

Key Duties & Responsibilities

Culinary Vision & Menu Development

• Develop and execute AU:RA’s culinary concept, creating ingredient-led menus rooted in sustainability, seasonality, and wellness
• Engage directly with guests to understand dietary preferences and design personalised dining experiences
• Collaborate with the Director of Food & Beverage and Sommelier to curate harmonious food and beverage pairings
• Continuously refine and innovate menus based on guest feedback, seasonal availability, and emerging conscious luxury culinary trends
• Establish recipe standards, portion guidelines, and presentation standards to ensure consistency across all outlets

Kitchen Operations & Quality Standards

• Supervise all kitchen operations including food preparation, cooking techniques, portioning, and plating standards
• Manage procurement and ordering of food supplies and kitchen equipment while maintaining quality and cost targets
• Ensure strict compliance with food safety, hygiene, and HACCP standards
• Maintain a safe, organised, and efficient working environment for all kitchen team members
• Oversee the team dining facility to ensure nutritious and balanced meals are available for resort colleagues

Financial Accountability

• Manage food cost in line with established budget targets while maintaining quality and sustainability commitments
• Prepare kitchen labour schedules aligned with operational forecasts and productivity targets
• Work closely with the Purchasing Manager to ensure responsible sourcing and best-value procurement
• Participate in monthly Food & Beverage financial reviews, analysing food cost performance and operational efficiency

Team Leadership & Development

• Lead, mentor, and inspire the culinary team, fostering a culture of creativity, collaboration, and professional pride
• Conduct regular kitchen briefings, training sessions, and performance reviews
• Recruit culinary professionals who share AU:RA’s philosophy of mindful, sustainable gastronomy
• Promote a positive kitchen culture built on respect, teamwork, and continuous learning

Sustainability & Wellness Integration

• Champion sustainable culinary practices by prioritising local fishermen, farmers, and ethical suppliers
• Minimise food waste through careful planning, responsible inventory management, and team education
• Integrate wellness principles into the menu with plant-forward, allergen-conscious, and nutritionally balanced offerings

Candidate Profile

• Proven experience as an Executive Chef in a luxury resort or high-end hospitality environment
• Strong passion for sustainable gastronomy, wellness-focused cuisine, and ingredient-driven menus
• Demonstrated leadership skills with the ability to inspire and develop diverse culinary teams
• Expertise in food cost control, menu engineering, and kitchen operations management
• Excellent communication skills and a guest-focused approach to culinary experiences

Why Join AU:RA Maldives

• Be part of a visionary resort redefining conscious luxury in the Maldives
• Create a culinary programme inspired by nature, wellness, and authenticity
• Work within the extraordinary environment of the Baa Atoll UNESCO Biosphere Reserve
• Collaborate with a passionate leadership team shaping the future of mindful hospitality

Interested candidates are invited to submit their CV along with a portfolio of culinary work or menu concepts.