Executive Chef – Six Senses Kanuhura

Six Senses Kanuhura is an iconic Maldivian island, joyfully reborn. Just a breezy 40-minute seaplane ride from Malé, this barefoot paradise unfolds across three private islands with beaches often whispered about as the best in the Maldives. With 85 spacious beach, family, and overwater pool villas, it’s a place where the lagoon laps at your doorstep, marine life thrives on the house reef, and days flow between adventures, laughter, new friends, and the kind of seclusion that feels like your own secret island.

Food here is anything but ordinary. Guided by the Eat With Six Senses ethos, seven distinct dining venues turn meals into memories: wood-fired Italian at Bottega, private island dining at Drift, sushi at sunset at Sips & Sand, Spanish tapas with infinity views at The Point, and indulgent ice creams and sorbets at Scoops. At Six Senses Kanuhura, luxury is barefoot, sustainability is second nature, and wellness comes with a generous splash of fun.

As Executive Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the hotel/resort.

Duties and Responsibilities 
As Executive Chef, I will assume full responsibility for the efficient operation culinary department to provide exceptional product and service within brand operating standards. 
The duties and responsibilities will include:
•    Continually focus on the rejuvenation of the culinary experience. Monitor sorting of food and material waste and liaise with the gardeners for composting, growing our own produce, and featuring it in the culinary offering.
•    Adopt and implement all aspects of wellness and nutrition initiatives throughout the operation, with particular focus on growing or making our own products.
•    Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
•    Instill a cost-focused philosophy through training and education.
•    Establish and deliver financial returns related to revenue generation, profitability, and ROIC.
•    Operate the department consistent with all legal, statutory, and financial requirements, reporting systems, contractual obligations, safety protocols, service standards, host management practices, and budgetary controls.
•    Culinary Visionary (Eat With Six Senses): Act as the creative mastermind behind all menus, ensuring every dish aligns with the 'Eat With Six Senses' pillars of Detox, Fitness, or Sleep.
•    Champion of In-House Craftsmanship: Lead and promote the philosophy of in-house production—baking bread, fermenting vegetables, crafting yogurts, condiments, and more.
•    Ingredient Purity & Integrity: Uphold a strict philosophy of using only whole, natural ingredients. Completely eliminate refined white sugar, creatively substituting with healthier alternatives.
•    Innovative Buffet Concepts: Reinvent the buffet experience with dynamic, daily-changing concepts that create surprise and excitement for guests.
•    Strategic Cost & Waste Management: Develop intelligent, zero-waste menus and collaborate with sister properties on sourcing and production strategies to maximize quality and cost control.
•    Inspirational Kitchen Leadership: Build, mentor, and inspire a passionate kitchen brigade. Foster a culture of creativity, continuous learning, and pride in craftsmanship.
•    Local Sourcing Partnership: In collaboration with the Director of F&B, maintain strong relationships with local farmers and suppliers to ensure fresh, ethical, and organic ingredients.
•    Synergetic Partnership: Work closely with the Director of Food & Beverage to ensure culinary vision is perfectly complemented by service, beverage programs, and the overall guest experience.

A Culinary Artist with a Wellness Soul: Deep passion for healthy, flavorful food and its connection to holistic well-being.
Master of Scratch Cooking & Preservation: Expert in baking, fermentation, charcuterie, cheese-making, and other in-house production techniques.
Creative & Unconventional Menu Architect: Proven ability to design innovative, health-focused menus within operational constraints.
A Natural Leader & Teacher: Calm, positive, and creative leadership style that inspires and develops talent.
Financially Astute Craftsman: Strong command of kitchen finance, food cost control, and waste reduction strategies as integral parts of sustainable, high-quality operations.

Qualifications
To execute the position of Executive Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:
•    Possess a Bachelor’s degree/Diploma in Culinary Arts, or related field plus 5 or more years related experience, including management experience, or an equivalent combination of education and experience.  
•    Fluent in English; 
•    Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

The above is intended to provide an overview of the role and responsibilities for an Executive Chef at Six Senses Kanuhura. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent in the position.

Six Senses Kanuhura is an equal opportunity employer. This policy applies to all terms and conditions of employment.