Executive Chef (Saling Club Beach Club Phú Quốc)

• Menu Development

o Design seasonal menus that highlight local seafood, tropical produce, and international influences with the new concept brief

o Introduce signature dishes that reflect the club’s coastal lifestyle.

o Regularly update offerings to align with guest preferences and market trends.

o Create set / buffet menus for group inquiries

• Kitchen Operations

o Oversee daily kitchen activities, ensuring smooth workflow and timely service.

o Manage procurement, supplier relationships, and inventory control.

o Monitor food cost, portion control, and waste reduction to maintain profitability.

o Ensure compliance with HACCP and international food safety standards.

• Team Leadership

o Recruit, train, and mentor kitchen staff.

o Foster a positive, collaborative environment that encourages creativity and accountability.

o Conduct regular performance reviews and implement training programs.

• Guest Experience

o Guarantee consistency in taste, presentation, and quality across all dishes.

o Engage with guests when appropriate to receive feedback and build rapport.

o Collaborate with front-of-house staff to ensure seamless service.

• Event Collaboration

o Partner with event planners to create customized menus for weddings, private parties, and special occasions.

o Ensure flawless execution of banquet and catering services.

• Sustainability & Innovation

o Promote eco-conscious sourcing and support local farmers and fishermen.

o Implement strategies to minimize food waste and energy consumption.

o Stay updated on global culinary trends and integrate them into the club’s offerings.

• Competitive salary and service charge (100% salary and service charge during probation period)
• 12 annual leaves
• Accomodation, uniform and meals are provided
• Relocation, Phone, Rest & Relaxation, home leave, Long-term service allowance
• International and dynamic working environment
• Social Insurance as labor law
• 13th month salary
• Enjoy Sailing Leisure Group’s special offer for internal employees.

• Experience: Minimum 5–7 years in a senior culinary leadership role, preferably in luxury resorts or fine dining establishments.

• Education: Culinary degree or equivalent professional training.

• Leadership: Strong ability to inspire and manage diverse teams under pressure.

• Creativity: Proven track record of innovative menu design and culinary artistry.

• Communication: Excellent interpersonal skills to collaborate with management, staff, and guests.

• Adaptability: Ability to thrive in a dynamic, fast-paced hospitality environment.

Hotline: 0905 244 146