the-nautilus-maldives

Objective As a member of the Front Office Department, he/she shall be responsible for the efficient operation within the department and maintain a good relation with the guests and other team members. This position is responsible for assisting in the safe and smooth operation of all boat movements c

Key Duties/Responsibilities Please note that this is not an exhaustive list of everything that needs to be done. The Nautilus employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are: To work as a team

Reports To Executive Pastry Chef Reporting To This Position Commis Pastry Commis Baker Demi Cdp Pastry Key Duties/Responsibilities Assess the quality of raw materials before baking to ensure conformance to set standards Establish production schedule and set quota for the number of goods to be produc

REPORT TO Chief Engineer Key Duties/Responsibilities Ensure that all kitchen equipment is properly maintained and service to upkeep all equipment and to avoid breakdown. Perform preventive maintenance and completes the turn-over quickly and efficiently in order to satisfy and meet the Guest needs. R

Objective To assist the Chef de Partie, Sous Chef in setting up and maintaining food production and quality control of all food items prepared in assigned station and participate in other food production areas as required. Reports To Sous Chef Chef de Partie Reporting To This Position Commis Key Dut

Objective The Security Officer of the Resort will be responsible to a safe and secure environment on the Nautilus Maldives for all guests and team members which include: Securing the Grounds from inside and outside threats Being trained in First Aid, Lifeguard and Fire Fighting Patrolling the Island

Objective To provide support in the various human resource functions, which include recruitment, staffing, training and development, performance monitoring and employee counselling. HR Coordinator provides assistance to HR Management and team members. Reports To Human Resources Manager KEY DUTIES /

Objective As a member of the Front Office Department, he/she shall be responsible for the efficient operation within the department and maintain a good relation with the guests and other team members. Responsible for up keeping guest relations by providing special help/care to guests and by coordina

Objective As a member of the Finance Department, he shall be responsible for audit back-of-house functions; namely, materials management (previously purchasing, receiving and stores if separate function) and the commissary kitchen. To audits the day-to-day operation of all food and beverage outlets

Reports To General Manager Reporting To This Position None Key Duties/Responsibilities Perform administrative skills such as typing, filing, copying, faxing, sorting mail, coordinating appointments for the General Manager and answer telephones according to The Nautilus standards. Prepare written cor

Reports To Financial Controller Reporting To This Position Storekeeper and Store Helper Key Duties/Responsibilities Managing and maintaining accurate inventory of all supplies and equipment. Develop and implement the resorts procurement strategy aligned with budget, forecast, and cash flow objective

Reports To Executive Chef Reporting To This Position No direct reports — works closely with: Executive Sous Chef and Sous Chefs Key Qualifications Diploma/Certificate in Culinary Arts or equivalent Minimum 5 years' experience as a Chinese Chef in a luxury hotel or resort Luxury island resort experie

Key Qualifications (Essential for Nikkei Focus) Strong expertise in Nikkei cuisine (Peruvian / South American influences) Solid foundation in Japanese culinary techniques Proven experience in a similar role or high-volume kitchen environment Knowledge of authentic ingredients, flavor profiles, and p

Objective To assist the Sous Chef in planning and co-ordinating the smooth operation of the Team member Kitchen and participate in all its food production areas in Kitchen. Reports To Executive Sous Chef/ Executive Chef Reporting To This Position Demi Chef de Partie - Team Member restaurantCommis -

REPORT TO Chief Engineer KEY DUTIES / RESPONSIBILITIES Ability to effectively communicate, both in person and over the phone when dealing with management, Employees, and guests. Stain-grade, trim work, hang doors, drill and set door hardware, set windows, layout for stairs and common rafters etc. Re

REPORT TO Chief Engineer KEY DUTIES / RESPONSIBILITIES Able to apply paint, stain, varnish, enamel etc. to property walls, ceilings, and furniture. Able to effectively use brushes, spray guns, or rollers. Responsible for maintaining property color scheme specifications. Responsible for maintaining a

Objective To assist the Chef de Partie, Sous Chef in setting up and maintaining food production and quality control of all food items prepared in assigned station and participate in other food production areas as required. Reports To Chef de Partie Reporting To This Position Commis Key Duties/Respon

Key Duties/Responsibilities Please note that this is not an exhaustive list of everything that needs to be done. The Nautilus employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are: To work as a team

Objective To participate in all the food production areas of the kitchen and help in the preparation of hot and cold food. Reports To Chef de Partie Key Duties/Responsibilities Actively participates in the provision of excellent service to guests. Updates the daily attendance book to control punctua

Position Demi Chef de Partie Reports To Sous Chef Chef de Partie Reporting To This Position Commis Key Duties/Responsibilities Actively participates in the provision of excellent service to guests. Updates the daily attendance book to control punctuality, absenteeism, overtime and casual labour, in