Cheval Blanc Chef de Cuisine (International)
- Location
- NoonuNoonu AtollMaldives
- Employment
- Full-Time
- Seniority
- Manager
- Department
- Culinary & Food Production
- Posted
- May 17, 2026
About Cheval Blanc
Cheval Blanc is the haute-hôtellerie maison within the LVMH group, renowned for intimate, design-forward luxury resorts that prioritise bespoke service, culinary excellence and refined craftsmanship. Cheval Blanc Randheli is a remote, multi-island Maldivian Maison offering immersive resort hospitality with a strong focus on personalised guest experiences and high standards of service.
Cheval Blanc Randheli, Noonu (Maldives) — Chef de Cuisine (International). Lead White Restaurant; full-time, on-site role in a luxury island resort.
Role & Responsibilities
- Lead daily kitchen operations for White Restaurant and White Bar, ensuring culinary consistency across breakfast, lunch and dinner services.
- Design, develop and evolve international menus inspired by global flavours while maintaining cost, quality and presentation standards.
- Direct, coach and mentor the culinary brigade to cultivate technical excellence, discipline and a collaborative service culture.
- Maintain rigorous food safety and hygiene standards including HACCP compliance and professional kitchen protocols.
- Control food costs, manage inventories, ordering and supplier relationships to optimise stock rotation and minimise waste.
- Plan staffing rosters, coordinate service timing with F&B outlets and the front-of-house to deliver seamless guest experiences.
- Recruit, evaluate and develop talent; deliver training programmes and performance appraisals to build bench strength.
- Ensure kitchen equipment, workstations and mise-en-place meet operational readiness and safety requirements.
Qualifications
- Professional culinary qualification, apprenticeship or degree in Culinary Arts or Catering.
- Proven leadership experience in fine dining or luxury hospitality kitchens; prior role as Head Chef/Chef de Cuisine preferred.
- Exposure to Michelin‑starred or internationally recognised culinary operations is highly desirable.
- Advanced knowledge of HACCP, food safety legislation and professional kitchen standards.
- Demonstrable ability in menu development, cost control and kitchen organisation.
Skills
Experience
Minimum 3 years of professional experience in luxury or fine‑dining environments with demonstrable leadership of a kitchen brigade; experience in high‑end, internationally recognised operations (e.g. Michelin-starred) preferred.
Education
Professional culinary qualification, apprenticeship, or degree in Culinary Arts or Catering.
Workplace
The successful candidate will be located in Noonu, Noonu Atoll, Maldives, with easy access to Malé.
Benefits
Generous financial package; board and lodging provided on-site; work attire provided and laundered; on-site clinic with doctor and nurse and access to health insurance; facilities including dedicated beach, bar, gym, self-service laundry and multi-purpose sports court.
Culture
The Maison fosters an exacting yet collaborative workplace where culinary craftsmanship and personalised hospitality are paramount. Teams are international, service-driven and encouraged to innovate within a framework of sustainability and respect for local environment and traditions.
About Cerulean
Cerulean is the definitive career portal for the global luxury industry. We match exceptional professionals with exclusive opportunities at the world's most prestigious brands. From haute couture and fine watchmaking to prestige beauty, hospitality, and boutique retail, Cerulean centralises luxury employment to help you find the career for which you were destined.
Frequently Asked Questions
The luxury industry is characterised by a diverse and nuanced nomenclature. Esteemed houses frequently employ proprietary terminology, and even within a single organisation like Cheval Blanc, titles may vary across global markets to reflect local conventions. To ensure absolute clarity, Cerulean assigns a standardised, industry-coherent canonical title to every listing. However, it is worth noting that this role is functionally synonymous with «Head Chef», «Kitchen Director», «Executive Chef de Cuisine», «Head of Culinary», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.