Culinary Director

• Develop and execute culinary strategies aligned with the overall goals and objectives of the resort.
• Design innovative and appealing menus that showcase local flavors, seasonal ingredients, and international culinary trends.
• Collaborate with other departments to ensure seamless integration of culinary offerings with guest experiences and events.

2. Food and Beverage, Kitchen Management:

• Oversee all kitchen, restaurant operations, including food preparation, cooking, and presentation.
• Maintain high standards of food quality, consistency, and taste across all dishes.
• Implement efficient kitchen, restaurant workflows and procedures to optimize productivity and minimize waste.

3. Team Leadership and Development:

• Recruit, train, and mentor staff, fostering a culture of excellence, teamwork, and continuous improvement.
• Provide ongoing coaching and feedback to ensure high performance and professional growth.
• Promote a positive work environment that values diversity, creativity, and collaboration.

4. Menu Development and Innovation:

• Lead menu planning and development efforts, keeping abreast of culinary trends and guest preferences.
• Experiment with new ingredients, techniques, and recipes to create unique dining experiences.
• Adapt menus to accommodate dietary restrictions, special requests, and guest feedback.

5. Quality Assurance and Compliance:

• Conduct regular inspections and audits to uphold food safety, hygiene, and sanitation standards.
• Address any issues or discrepancies promptly and proactively implement corrective measures.

6. Financial Management:

• Prepare and manage budgets, forecasts, and cost-control initiatives to optimize profitability.
• Monitor food costs, inventory levels, and purchasing practices to maximize efficiency and minimize expenses.
• Identify opportunities for revenue generation and cost savings while maintaining quality standards.

7. Guest Satisfaction and Feedback:

• Solicit feedback from guests and stakeholders, actively seeking opportunities for improvement.

8. Vendor Relations and Procurement:

• Establish and maintain relationships with suppliers, vendors, and local producers.
• Negotiate contracts, pricing agreements, and terms of service to ensure favorable arrangements.
• Source high-quality ingredients and products while adhering to budgetary constraints and sustainability goals.

9. Event Coordination and Catering:

• Collaborate with the Sales team to plan and execute special events, weddings, and corporate functions.
• Customize menus and catering packages to meet the needs and preferences of clients.
• Coordinate staffing, logistics, and resources to ensure flawless execution of events.

• International and friendly working environment
• Cozy room for Head of department.
• 03 meals per day in Canteen and Food & Beverage benefit in restaurant.
• Shuttle Bus from Ha Noi to Ba Vi from Monday to Saturday.
• Insurance coverage as per labor laws, yearly health check-ups.
• Explore growth opportunities within the Melia Brands family.
• Other benefits for Head of Department according to company's policy.

• Preferred qualifications include a degree in Culinary Arts, Hospitality Management, or a related field.
• Demonstrated experience in a leadership capacity within a luxury resort or hotel setting is essential.
• Possess strong culinary abilities, coupled with a creative mindset, and a dedication to delivering exceptional dining experiences.
• Outstanding leadership, communication, and interpersonal skills are imperative.
• Knowledge of Vietnamese and Western cuisine and culture would be advantageous.
• Familiarity with industry standards, food safety regulations, and quality assurance protocols is highly desirable.
• Ability to thrive under pressure, juggle multiple tasks, and prioritize effectively.
• Ability to train and develop the team.
• Proficient in budgeting, financial analysis, and inventory management.
• Ability to work flexible hours, including weekends and holidays.
• Familiarity with local area attractions and knowledge of local cultures is a plus.
• Familiarity with cold weather in the North/mountain area of Vietnam.

Interested candidate kindly apply through Hoteljob or email.

Contact: 0349624033 (Ms. Phượng).