Chef De Partie (Sushi Chef)

About the role

Kuredhivaru Resort and Spa, a luxury resort in the Noonu Atoll of the Maldives, is looking for a Chef De Partie (Sushi Chef) to develop and run its Japanese menu offerings. The role works closely with the Sous Chef to deliver sushi, sashimi and maki for à la carte service, tasting menus, buffets, theme nights, private dining, weddings, VIP experiences and special resort events.

Key responsibilities

• Develop Japanese menu offerings with the Sous Chef, aligned with brand standards, food cost targets and operational consistency.
• Prepare sushi and sashimi, including nigiri, maki, uramaki, hosomaki, futomaki and temaki, and handle fish and seafood filleting, trimming, portioning and precise slicing.
• Maintain knowledge of sushi rice, nori, garnishes, sauces, knife techniques, portion control, product freshness and contemporary Japanese presentation.
• Run the sushi section, including counters, buffet displays, themed dinners, villa dining, private dining, weddings, banquets, VIP functions and high-profile events.
• Control receiving, storage, cold-chain management, thawing and service of raw seafood under HACCP, food-safety and allergen-control standards.
• Plan production schedules, requisitions and stock use, and coordinate shortages and approved substitutions with the Sous Chef.
• Accommodate dietary restrictions, allergies, cultural preferences and VIP requests while keeping recipes and presentation intact.
• Work with Stewarding, Purchasing, Receiving, Stores, F&B Service and other culinary outlets, and stay calm and productive during high-volume service.

Required profile

• Diploma or certificate in Culinary Arts or a related field.
• Minimum 2-3 years' experience as a Chef de Partie or strong Demi Chef de Partie specializing in sushi and Japanese cuisine.
• Previous experience in a luxury hotel, resort, sushi restaurant or high-end Japanese restaurant preferred; multicultural, high-volume experience is an advantage.

Required skills

• Expertise in sushi, sashimi, nigiri, maki, uramaki, hosomaki, futomaki and temaki, with excellent Japanese knife skills.
• Understanding of food cost control, inventory management and purchasing.
• Knowledge of HACCP and food safety standards.
• Attention to detail, organization, teamwork and communication.

What we offer

• Attractive tax-free salary package.
• Monthly service charge earnings.
• Comprehensive health insurance coverage.
• Annual paid leave with return flight ticket.
• Accommodation, meals, uniforms and additional employee perks.