Descripción de la oferta
As Culinary Director, you will oversee the strategic development and day-to-day management of multiple restaurants, bars, banqueting, and in-room dining outlets. You will work closely with Sous Chefs, F&B team, Stewarding , and the GM to elevate the resort’s culinary reputation locally and internationally. This is a senior leadership role, reporting directly to the General Manager, and working in close collaboration with all departments across the resort.
Key Responsibilities
- Have worked extensively within the kitchen operations of internationally acclaimed luxury hotels and/or resorts
- Currently in the position of Executive Chef or Culinary Director; a role that you will have held successfully for a minimum of four years.
- Have a passion for sustainability and ethical food sourcing and experience of delivering an eclectic range of international cuisines including plant based and vegan
- Be a creative and out of the box thinking individual who thrives in a fast paced and innovative environment
- Have experience of conceptualising, planning and implementing new dining concepts
- Demonstrate high emotional intelligence and the ability to lead a diverse cultural team
- Have a natural communication style and enjoy being visible in the operation, at ease speaking with our discerning guests to understand and deliver on their expectations, and in exceeding them.
- Production cost calculation and food cost management
- Lead, mentor, and inspire a team of chefs and F&B staffs across all F&B outlets
- Design innovative, seasonal, and sustainable menus in line with brand and guest expectations
- Ensure operational excellence in food quality, presentation, hygiene, and cost control
- Collaborate with procurement and sustainability teams to source premium local and international ingredients
- Uphold and enhance the resort’s reputation through events, partnerships, and culinary experiences
- Drive kitchen financials, budgeting, staffing, and training strategies
Profil busqueda
- An MBA in Hospitality Management with specialization in Culinary from a recognized international institution.
- Hands on experience in the Wellness, Ayurveda, International, Mauritian , Indian, Sushi, Asian cuisines.
- Minimum 10 years’ progressive culinary and F&B experience in a leadership role in 5* luxury properties.
- Prior experience in international standards is a must.
- Experience in effective management of the staff restaurant
- Both English & French speaking is mandatory and any third language is a plus.
Descripción de la empresa
Nestled on 36 lush acres in Saint Félix, Mauritius, Shanti Maurice Resort & Spa first graced the island in November 2006 under the Shanti Hospitality Group. As a sanctuary of barefoot luxury, the resort boasts 61 carefully appointed suites and villas, each offering privacy and serenity. The establishment employs a diverse team of professionals, from butlers and chefs to spa therapists and hospitality specialists, catering to discerning global guests. While exact employee figures are not public, the breadth of departments—from spa to maintenance—suggests a well‑staffed workforce dedicated to exceptional guest experiences .
