Chef de Cuisine | Bếp Trưởng

• Manage the daily operation of the assigned kitchen section, ensuring smooth and efficient performance in accordance with resort standards.
• Schedule, assign, train, supervise, and develop kitchen hosts within the section while participating in food preparation when required.
• Ensure all dishes meet quality standards in terms of presentation, taste, consistency, and food safety before service.
• Develop and maintain menus, daily specials, and seasonal offerings in line with the culinary direction of the Executive Chef while controlling food cost and portion standards.
• Standardize recipes and maintain accurate recipe cards for all menu items.
• Monitor food preparation, stock levels, purchasing requirements, and manpower planning based on business needs and forecasted covers.
• Ensure compliance with food hygiene, sanitation, HACCP, and safety standards across all kitchen and storage areas.
• Control inventory, equipment, and kitchen assets, and participate in monthly and annual stock takes with relevant departments.
• Coordinate closely with Purchasing, Finance, Front Office, and Food & Beverage teams to ensure smooth operations and exceptional guest experiences.
• Handle guest feedback and complaints professionally and effectively while actively seeking opportunities to improve guest satisfaction.
• Lead, motivate, and develop the culinary team, fostering professionalism, teamwork, and continuous improvement.
• Promote environmental sustainability and support the resort's values, policies, and operational standards.
• Perform any additional duties assigned by the Executive Sous Chef or Executive Chef.

• 100% salary during the probation period (2 months).
• Monthly allowance: VND 2,400,000.
• Competitive Service Charge.
• Seniority bonus after every 12 months of service.
• Attractive year-end and Lunar New Year bonuses.
• Social Insurance contribution based on 100% of salary.
• 24/7 personal accident insurance from the first working day.
• Annual home leave air ticket support.
• Relocation allowance.
• Staff accommodation provided.
• Uniforms and laundry service provided.
• Staff meals and transportation provided.
• Global training opportunities and career development with Six Senses & IHG.

• Diploma or Bachelor's degree in Culinary Arts, Food & Beverage, Hospitality Management, or a related field.
• Professional culinary or hospitality training related to food preparation and culinary arts is preferred.
• Minimum three years of relevant kitchen experience, including at least one year in a supervisory role.
• Experience in luxury hotels or resorts is an advantage.
• Strong knowledge of kitchen operations, food preparation techniques, and food safety and hygiene standards.
• Experience in menu development, recipe standardization, portion control, and food cost management.
• Familiarity with local ingredients and a variety of cuisines.
• Strong leadership, communication, organizational, and multitasking skills.
• Ability to work effectively with multicultural teams in a fast-paced environment.
• Good command of written and spoken English.

If so, we’d love to hear from you! Please apply using one of the following methods:

• Submit your application via hoteljob.vn
• Email your CV to: careers-condao sixsensescondao.vn
• Contact us via phone: 0914 399 381 / 0914 399 384 (Zalo)

Please note: Only shortlisted candidates will be contacted.