Director of Culinary

Ultra-Luxury Private Island Resort – Maldives

CØMPΛNIUM Hospitality is partnering with an ultra-luxury private island resort in the Maldives to appoint a Director of Culinary as part of its pre-opening leadership team.

This flagship property is designed for an ultra-high-net-worth clientele, where gastronomy is not simply an offering but a defining pillar of the guest experience. The culinary program is conceived as a destination in itself, blending precision, creativity, and deeply personalized service.

This role represents a rare opportunity to create and lead a fully integrated culinary identity from inception, within one of the most ambitious hospitality projects in the region.

The Director of Culinary will hold full ownership of the resort's culinary strategy, execution, and performance across all outlets and experiences.

This is a hands-on leadership role, combining strategic vision with strong operational discipline. The successful candidate will be deeply involved in the day-to-day running of the kitchens, while shaping a coherent, elevated, and highly distinctive gastronomic offering.

• Define and develop the overall culinary vision of the resort
• Oversee multiple dining concepts, each with a distinct identity and positioning
• Lead menu creation across all outlets, ensuring originality, coherence, and consistency
• Ensure the culinary offering remains dynamic and appealing to repeat guests

• Oversee all kitchen operations across the property
• Ensure the highest standards in food quality, presentation, hygiene, and consistency
• Implement strong processes, discipline, and operational structure
• Maintain excellence across all services, without compromise

• Lead all culinary pre-opening activities
• Build sourcing strategies adapted to a remote island environment
• Recruit, structure, and train a full culinary brigade
• Set up kitchens, workflows, and operational standards ahead of opening

• Source exceptional ingredients both locally and internationally
• Build and manage a network of high-quality suppliers
• Ensure consistency, freshness, and reliability of supply chains
• Maintain a strong focus on product quality, seasonality, and provenance

• Manage food cost, labor cost, and culinary budgets
• Optimize menu engineering while maintaining ultra-luxury standards
• Ensure financial discipline without compromising the guest experience

• Build and lead a high-performing, multicultural culinary team
• Develop talent through training, coaching, and mentorship
• Foster a culture of excellence, precision, and respect
• Create a structured and disciplined kitchen environment

• Engage with VIP guests and long-stay clientele when appropriate
• Collaborate closely with F&B, butler, and guest relations teams
• Design bespoke culinary experiences tailored to individual guests
• Ensure every culinary touchpoint reflects the overall brand philosophy

• 10 to 15 years of progressive culinary experience
• Minimum 4 to 5 years in a senior leadership role (Executive Chef or Director of Culinary)
• Proven experience managing multiple outlets in ultra-luxury environments
• Strong pre-opening experience is highly preferred
• Experience in remote or island destinations is a significant advantage

• Strong multi-cuisine background with the ability to oversee diverse concepts
• Deep understanding of product sourcing, quality, and seasonality
• High standards in plating, presentation, and execution
• Ability to balance creativity with consistency

• Calm, structured, and hands-on leader
• Strong ability to manage multicultural teams
• Excellent coaching and team development skills
• Service-oriented with a strong attention to detail
• Resilient and adaptable in a high-demand environment

• A unique opportunity to build a culinary identity from the ground up
• A central role in a project where gastronomy is a key differentiator
• Direct impact on guest experience at the highest level of luxury
• A highly entrepreneurial and creative environment

• Expatriate package
• On-property role
• Full details shared at shortlist stage
• Service charge
• Bonus on KPI