Executive Chef

The Executive Chef requires strong leadership qualities and organizational and administrative skills and is fully responsible for the culinary operation. Plans, organizes, controls, and directs the work of colleagues. Accountable for the ongoing development and improvement of the Culinary Department with a focus on superior quality and consistency. Leads and supports the Culinary Brigade to uphold the highest standards. Provides leadership and direction in menu design and food production to ensure the culinary operation achieves its goals and contributes positively to the hotel's guest experience and overall profitability while maintaining IHG Brand Standards

• Competitive salary / Mức lương hấp dẫn
• At least 14 annual leave days/year./ Tối thiểu 14 ngày phép/năm
• Monthly Service charge./ Phí dịch vụ theo tình hình doanh thu hàng tháng.
• 100 % salary and immediate Social Insurance enjoyment during probationary period./ Hưởng 100% lương & tham gia BHXH ngay trong thời gian thử việc.
• Accident Insurance (24/7) & Bao Viet Healthy Insurance enjoyment as per IHG policy./ Bảo hiểm tai nạn 24/7 và bảo hiểm sức khỏe Bảo Việt theo chính sách của IHG.
• 13th month salary/ Chế độ thường thường niên (lương tháng 13)
• Birthday gifts and Internal Service Discount in accordance to IHG and resort's policy./ Quà sinh nhật và ưu đãi dịch vụ nội bộ theo chính sách của IHG và khu nghỉ dưỡng.
• Enjoys IHG's special offer for internal employee./ Hưởng các ưu đãi đặc biệt của IHG dành cho nhân viên nội bộ.

• Must be able to read and write to facilitate the communication process
• Computer and Microsoft Office skills
• Solid communication & training skills, Menu compilation skills
• Awareness of the Financial impact of Professional Food Storage & Preparation
• Working with multicultural teams
• Competitor/ best practice knowledge
• To be aware of all Health, Safety, and Fire regulations and to abide by their terms
• To maintain high standards of personal hygiene at all times
• To demonstrate proper and safe usage of all kitchen equipment
• Ensure that a full uniform is always worn
• Discreet, reliable, and honest
• Positive “can do” attitude, motivated, passionate, and seeks opportunities to be multi-skilled and trained, Guest-driven and friendly
• Outgoing, pleasant personality with significant guest interaction
• High degree of integrity and sincerity
• Able to embrace and respect the local culture
• Able to accept criticism from others very positively
• Able to learn rapidly, adjust and grasp changes quickly
• Willing to work long hours, irregular hours, and on public holidays
• Learn, adapt, and innovate
• Act as a dedicated professional
• Pursing personal development and achievement

Qualifications

• Diploma or Vocational Certificate, College or Culinary graduate
• Holder of an internationally approved Food Safety Certificate

• 10 years minimum in a five-star hotel or fine-dining restaurant.
• 3 Years of previous experience in the same position
• Good comprehension of the English language.