Executive Head Chef

Responsibilities

Menu Development & R&D

• Own and develop menus across all F&B functions: hotel breakfast, room service, catering, lobby café, restaurant, and rooftop bar
• Review and revamp existing menus — improve quality, presentation, and consistency across the board
• Run an active R&D process — regularly test and prototype new dishes, introduce seasonal updates, and bring new ideas to the table before being asked
• Research food trends and translate them into practical menu additions that make sense for our outlets and our guests
• Source and specify the right ingredients — quality is non-negotiable

Kitchen Operations

• Oversee daily kitchen operations across all outlets
• Set clear standards for food quality, portioning, and plating — and make sure they are followed
• Maintain kitchen SOPs, hygiene standards, and food safety compliance
• Manage prep workflows and ensure smooth service across all functions

Cost Management

• Work within food cost targets — design menus that are both good and financially viable
• Manage procurement together with the F&B Director — right quality, right price
• Control waste and stock effectively

Team Leadership

• Lead, train, and develop the kitchen team
• Raise the skill level of the existing team through hands-on coaching and structured training
• Hold the team accountable to standards without needing to be asked twice
• Manage kitchen staffing, scheduling, and performance

• Salary: Competitive / Negotiable based on qualifications and experience
• Allowances & Performance Bonus: Monthly allowances and performance-based bonuses aligned with business results
• Holiday & Birthday Bonuses: Additional bonuses on public holidays, Lunar New Year (Tet), and birthdays
• Company Trip & Year-End Party (YEP): Annual company trip and year-end celebration
• Social & Health Insurance: Full participation in accordance with Vietnamese regulations

• Minimum 8 years in professional kitchens, with at least 3 years in a head chef or senior kitchen leadership role
• Strong across multiple cuisines with solid pastry knowledge
• Experience in a hotel or multi-outlet F&B environment
• International culinary training or work experience is a strong advantage
• Proven track record of improving food quality and leading a kitchen team
• Understands food cost, kitchen economics, and procurement
• Comfortable communicating in Vietnamese; working English required

• You substitute ingredients to save cost without flagging it
• You need repeated reminders to maintain standards
• Your experience is limited to one cuisine or one type of outlet
• You can cook but cannot lead, train, or organise a team

Hotline/Zalo: 0911 204 409