Executive Chef

2) Controls costs in aspects to purchasing, storing, production, waste etc.

3) Constantly creates new products and maintains high standards.

4) Ensures adherence to minimum standards.

5) Consults and advises the banquet manager in regard to banquet activities.

6) Consults and advises Chief Engineer on all matters pertaining to maintenance of the food production department.

7) Works closely with F&B cost controller in regard to food cost, storing, issuing etc.

8) Liaises with Purchasing Manager in regard to purchases of high quality products.

9) Is actively involved in menu planning, considering popularity and variety of dishes in accordance with market conditions.

10) Prepares standard recipes for all menu items

11) Meets with banquet office daily in regard to banquet activities and requirements.

12) Supervises receiving of food items with an emphasis on quality checking.

13) Sets up training programme for all kitchen personnel and teaches constantly.

14) Sets up training programme for receiving personnel.

15) Inspects storerooms, refrigerators and freezers daily to ensure no waste.

16) Enforces established policies and procedures

17) Constantly creates new dishes, with emphasis on involved in new buffet set ups for various theme parties.

18) Checks all areas assigned to him in regard to sanitation and hygiene to prevent contamination of any kind.

19) Is well informed of the local health codes.

20) Ensures professional performances through:

- Inspects cooks in regard to food preparation.

- Checks on portion sizes according to standard recipes.

- Check on food garnishes

- Constantly teaches cooks in the fine points of cooking.

- Tests food for taste

- Evaluates overall performance.

21) Maintains and checks all records, reports and other administrative work.

22) Develops contacts with suppliers and checks out their operations to ensure reliability and consistency

1. Professional Qualifications

Culinary degree/diploma or equivalent experience in 5-star hotels.

Advanced certifications in Food Safety & Hygiene (HACCP, ISO 22000).

Strong knowledge of cost control, budgeting, and menu engineering.

2. Experience

Minimum 20 years in culinary operations, including 10 years as Executive Chef in a 5-star hotel or resort.

Proven leadership in All-Day Dining, specialty restaurants (Italian, Seafood), and large-scale Banquets/MICE.

Experience with multi-cultural guest profiles (Korean, Japanese, Chinese, Indian, Western).

Strong expertise in Asian, Western, and fusion cuisines.

3. Skills & Competencies

Menu development for multiple outlets, integrating Vietnamese ingredients with international styles.

Operational leadership with ability to manage multi-outlet kitchen teams and implement SOPs.

Solid food cost control, waste reduction, and inventory management.

Understanding of diverse dietary requirements (halal, vegetarian, vegan, gluten-free).

Strong capabilities in event catering for conventions, weddings, and themed events.

English fluency; knowledge of Korean/Japanese/Chinese culinary terms is an advantage.

Preference for a hands-on culinary leader rather than an administrative chef.

4. Personality & Leadership

Strong leadership, coaching, and team-building abilities.

Skilled in training and developing culinary staff.

Creative, adaptable, and up-to-date with culinary trends.

5. Technical Knowledge

Familiarity with modern kitchen equipment and technologies.

Knowledge of contemporary food presentation and plating trends.

Understanding of sustainability practices (zero waste, local sourcing).

6. Additional Requirements

Pre-opening experience is a plus.

Ability to work under pressure during peak seasons and major events.

Strong vendor negotiation skills for sourcing premium ingredients.