Chef de Cuisine - Marella

Lead the Culinary Vision of an Exciting New Beachside Dining Destination A new beachside restaurant at Atlantis Paradise Island, created by acclaimed New York chef Ayesha Nurdjaja of Shuka and Shukette, is seeking an exceptional Chef de Cuisine (Executive Chef) to lead its culinary operation and opening team. Inspired by the vibrant flavors and communal spirit of Mediterranean dining, the restaurant's philosophy is simple: rip and dip.

Guests will gather around warm pita, house-made dips, mezze, and fire-grilled specialties designed for sharing. From breakfast and lunch through dinner service, poolside dining, and beach service, the kitchen is built around the energy of live fire cooking and exceptional hospitality. This is an opportunity to work closely with a celebrated chef while building a high-performing culinary team and bringing an exciting new dining concept to life in one of the world's premier resort destinations.

Position Summary

As Chef de Cuisine, you will be responsible for the overall leadership, execution, and performance of the kitchen operation. Serving as the on-property culinary leader, you will ensure Chef Ayesha's vision and standards are consistently executed across every service, whether she is on-site or off property. You will oversee kitchen operations, menu execution, staffing, training, food quality, food safety, labor management, cost controls, and culinary team development.

Success in this role requires strong operational discipline, exceptional leadership, and the ability to maintain excellence at scale.

Key Responsibilities

Lead all day-to-day kitchen operations across breakfast, lunch, dinner, poolside, and beach dining services. Manage kitchen production, prep schedules, station assignments, and operational workflows to ensure efficient service execution. Expedite during service, maintaining quality standards and ensuring every dish leaves the kitchen accurately and consistently.

Safeguard the integrity of Chef Ayesha's culinary vision and recipes through rigorous training and execution. Develop, mentor, and inspire a high-performing culinary team focused on continuous learning and excellence. Recruit, interview, hire, and onboard culinary talent in partnership with Human Resources. Train cooks and supervisors on recipes, techniques, standards, and food presentation requirements.

Oversee food purchasing, inventory controls, ordering systems, and product pars. Manage food costs, labor costs, productivity, and departmental budgets while meeting financial targets. Maintain accurate reporting and provide operational updates to ownership and senior leadership. Ensure all food safety, sanitation, health, and workplace standards are consistently met.

Review and verify all allergy-related orders and dietary accommodations before service delivery. Maintain an inspection-ready kitchen environment at all times. Build a culture of professionalism, accountability, teamwork, and culinary excellence.

Qualifications

& Experience Proven experience as a Chef de Cuisine, Executive Chef, or equivalent culinary leadership role within a high-volume, chef-driven restaurant. Demonstrated success managing kitchen operations, labor costs, food costs, and financial performance. Strong leadership skills with experience building, mentoring, and developing culinary teams.

Exceptional organizational and communication abilities. Experience leading multiple meal periods and diverse food service operations from a single kitchen. Thorough knowledge of food safety, sanitation, culinary best practices, and regulatory requirements. Experience in Mediterranean cuisine is highly desirable; however, strong culinary fundamentals combined with the ability to faithfully execute an established concept will also be considered.

Resort, luxury hospitality, or island experience is considered a significant advantage. Ability to thrive in a fast-paced, high-volume environment while maintaining exceptional quality standards. What Success Looks Like Within your first 90 days, you will: Execute the core menu consistently to Chef Ayesha's standards and approval.

Successfully establish kitchen systems, production procedures, and inventory controls. Build and develop a strong culinary leadership team. Maintain operational consistency during peak-volume service periods. Establish a positive kitchen culture centered on teamwork, accountability, and professional growth. Demonstrate strong performance in food cost, labor management, and quality execution.

What We Offer

Opportunity to lead the culinary operation of a highly anticipated restaurant opening at Atlantis Paradise Island. Direct collaboration with acclaimed chef Ayesha Nurdjaja and her culinary team. Competitive compensation and benefits package in accordance with Atlantis Paradise Island employment policies. Professional growth and leadership development opportunities.

The chance to shape a culinary culture and develop future culinary talent. A dynamic and collaborative hospitality environment committed to excellence. If you are a strong culinary leader with a passion for developing teams, executing exceptional cuisine, and building something extraordinary from the ground up, we invite you to apply and become part of this exciting new chapter at Atlantis Paradise Island.