Chef De Cuisine (Vietnamese)

As Chef de Cuisine, you will lead the culinary experience of our signature all-day dining restaurant — where local inspirations meet creative flair. You will be responsible for all kitchen operations, menu development, team supervision, and maintaining the highest culinary standards, especially during the pre-opening phase of the hotel.

Key Responsibilities

People

• Lead, train, and inspire the kitchen team to deliver memorable dining experiences in line with the hotel’s concept and brand promise.

• Support pre-opening recruitment, onboarding, and training plans for all culinary colleagues.

• Conduct daily briefings and coordinate effectively with the F&B Outlet Manager and Engineering team to ensure smooth operations.

• Maintain high standards of grooming, hygiene, and discipline within the kitchen team.

• Coach, mentor, and develop team members through ongoing training and performance feedback.

• Encourage creativity, innovation, and collaboration within the culinary team to continuously enhance the guest experience.

• Ensure compliance with all hotel and IHG policies, including safety, hygiene, and security procedures.

Guest Experience

• Design, develop, and execute menus reflecting the hotel’s unique concept — locally inspired, globally refined.

• Supervise daily kitchen operations, ensuring food quality, taste, presentation, and consistency meet brand and guest expectations.

• Maintain positive interaction with guests and internal stakeholders to ensure satisfaction and handle feedback promptly.

• Oversee food receiving, storage, and preparation in compliance with HACCP and IHG standards.

• Ensure the kitchen and all food preparation areas are impeccably clean, organized, and well-maintained.

Financial & Operational Excellence

• Contribute to achieving financial targets by managing food cost, payroll, and productivity efficiently.

• Implement portion control, waste reduction, and inventory management practices.

• Optimize kitchen operations through effective scheduling, workflow design, and energy-efficient equipment use.

• Support the F&B Outlet Manager in menu pricing, cost analysis, and supplier evaluation.

Responsible Business

• Maintain top standards of food safety and sanitation across all areas of operation.

• Supervise stewarding operations, ensuring cleaning schedules and hygiene levels meet international standards.

• Monitor market trends and local competitors to keep offerings fresh and competitive.

• Promote sustainable sourcing, waste management, and energy conservation practices in line with IHG’s Responsible Business values.

• Degree or Diploma in Culinary Arts or a related field.

• 5–7 years of progressive culinary experience, including at least 4 years in a supervisory role within premium or lifestyle restaurants.

• Strong background in menu creation, kitchen setup, and pre-opening operations.

• Proven ability to lead a small, agile team in a high-performance environment.

• Passion for innovation, creativity, and guest-centric dining experiences.

• Strong communication, leadership, and organizational skills.