Culinary Director

Balance Hospitality is born out of the desire to sustainably develop domestic tourism and provide well-designed and affordable travel-related products while respecting the local nature, culture and communities.

We aspire to become the leading company operating in agritourism in Vietnam with more than 1,000 lodgings affiliated to the brand by 2032.

Learn more about us on www.balancehospitality.vn

About this role:

A Culinary Director is responsible for developing an F&B strategy and implementing F&B operations to match the company expansion and promote events across different locations. In this role, you are to establish a Vietnam Food Map to create menus with local specialties made by local chefs. , You will closely work with the Event/ Destination manager to promote Vietnamese culinary culture across locations. This career requires an in-depth understanding of Vietnamese food culture and professional experience in the service industry, typically including time as an executive Chef/ F&B manager. The essential skills for the job include leadership, budgeting, financial experience, health codes and food safety.

Responsibilities and tasks:

• A Culinary Director typically has a wide range of responsibilities, which can include:
• Build up the Food Map and local chefs' network to come up with a special promotion program.
• Come up with Geographical Cluster staffing based on all types of Outlets and Event space.
• Create a menu that meets the client's needs while also appealing to their target audience.
• Work closely with Operation Director in creating new F&B concepts ie Restaurants, Food Trucks, Events, and Team Buildings. Build the Food promoting concept for each location and area that aligned with the Event concept by the Event manager.
• Supervising the kitchen staff and providing guidance to them.
• Managing the operations of a restaurant or kitchen, including organizing the workflow and hiring new staff members as needed
• Setting up and Monitoring food costs and inventory levels to ensure that the restaurant or hotel is meeting profit goals
• Managing the kitchen staff, including hiring and firing based on performance and conducting performance evaluations
• Ensuring that food preparation meets with the food safety and Sanitation (HACCP) by conducting regular inspections of the kitchen facilities, storage areas, and equipment used in the preparation process
• Developing menus for special events held at the restaurant or hotel such as weddings or corporate dinners
• Creating new dishes or adapting existing dishes based on local’s special/seasonal ingredients, and customer requests

Comparative Salary and package

Your qualifications:

• Hold a degree in Culinary or related subjects
• Having at least 05 years of experience in a similar role with a deep understanding of the culinary culture of Vietnam.
• An intermediate English level is required for communication in the team
• Self-organization skills
• Communicability
• Ability to work in a dynamic environment
• Proven experience in Marketing
• Knowledge of Digital Marketing tools
• Knowledge of Microsoft Office
• Experience in the hospitality industry is a big plus