Executive Chef - Coco de Mer Maldives, Tapestry Collection by Hilton

Coco de Mer Maldives, Tapestry Collection by Hilton, a 75-key resort set to bring together a premium island experience with the distinctive, independent character that defines Hilton’s Tapestry Collection.

Located in the North Malé Atoll, the resort is scheduled to open in 2027 and will offer an idyllic island escape within easy reach of the capital. Set on a purpose-built island approximately 25 minutes by speedboat from Velana International Airport, Coco de Mer Maldives will provide guests with a seamless journey from arrival to a memorable Maldivian getaway.

Combining the natural beauty and relaxed spirit of the Maldives with the individuality of Tapestry Collection, Coco de Mer Maldives is poised to offer a distinctive new hospitality experience in one of the world’s most sought-after island destinations.

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You are a culinary visionary and the creative force behind our culinary offerings, crafting menus that delight and impress our guests. As an Executive Chef, and success of all hotel culinary operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Here’s what you’ll do during a typical day:

• Direct culinary operations: Oversee the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
• Enhance menu offerings: Partner with the Food and Beverage Manager to develop new menus and individual menu items based on current food trends and regional tastes
• Delight our guests: Engage with guests and clients to assess satisfaction, address concerns, and implement improvements to elevate the dining experience
• Monitor financial performance: Oversee budget management, forecasting, and reporting to ensure financial targets are met and culinary operations are aligned with the hotel’s goals
• Optimize kitchen operations: Oversee and streamline kitchen systems, processes, and workflows to ensure smooth and efficient operations
• Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs
• Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing