Cheval Blanc Chef de Cuisine
Cheval Blanc Randheli (Noonu, Maldives) seeks a Chef de Cuisine to lead the Diptyque & Le 1947 kitchens.
Overview
Cheval Blanc is the haute-hôtellerie maison of the LVMH group, renowned for pairing couture-level service with distinctive, design-led properties. Each Cheval Blanc maison blends locally inspired hospitality with meticulous attention to detail, delivering immersive guest experiences across restaurants, spas and bespoke amenities.
Role & Responsibilities
- Lead day-to-day culinary operations for the signature outlets Diptyque and Le 1947, ensuring flawless execution where French cuisine meets Japanese influence.
- Manage, mentor and schedule all kitchen staff, from sous chefs and pastry chefs to line and fry cooks, fostering a cohesive, high-performing brigade.
- Design, refine and execute seasonal menus in collaboration with the Executive Chef, ensuring culinary creativity while preserving house standards.
- Ensure consistent culinary quality, presentation and portioning across services and outlets.
- Oversee food safety, hygiene and sanitation practices in line with company standards and local regulations.
- Control food costs, monitor inventories, and manage supplier relationships to optimise purchasing and minimise waste.
- Train and develop kitchen personnel on techniques, standards and service rhythms; conduct performance reviews and skills assessments.
- Coordinate cross-departmentally (service, purchasing, pastry, stewardship) to guarantee seamless guest experiences and operational efficiency.
Qualifications
- Minimum 5 years' progressive culinary experience in Japanese and fine-dining restaurant environments within luxury hospitality.
- Proven track record of managing a signature or high‑end outlet and leading multi-disciplinary kitchen teams.
- Strong knowledge of food safety and hygiene standards.
- Professional composure under pressure, sound judgement and discretion in a luxury setting.
- Approachable leadership style with demonstrable ability to coach and develop talent.
- Fluent written and spoken communication skills adequate for managing an international team (language specifics not mandated).
Skills
Experience
Minimum five years of progressive culinary experience, including demonstrable leadership in Japanese and fine-dining restaurants within luxury hospitality; experience running a signature outlet and supervising a full kitchen brigade is essential.
Education
Professional culinary qualification or equivalent formal training; substantial demonstrable on‑the‑job experience accepted in lieu of formal diploma.
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 Cheval Blanc maison cultivates an exacting, guest-centric culture where creativity and craftsmanship in service are paramount. Teams operate in an intimate, design-forward environment that values discretion, collaboration and a deep respect for local context and sustainability.
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», «Restaurant Chef de Cuisine», «Kitchen Director», «Lead Culinary Chef», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.