Executive Chef

• Lead and oversee all Kitchen operations, ensuring high standards of food quality, presentation, hygiene and consistency.

• Develop menus and culinary concepts aligned with Holiday Inn brand standards, guest preferences and business objectives.

• Manage food production across restaurants, banquets, events and other F&B outlets.

• Lead, train, coach and develop the culinary team to deliver high-quality and consistent food standards.

• Monitor food quality, portion control, food cost and kitchen productivity.

• Work closely with F&B, Purchasing and Finance teams to manage food costs, menu pricing and procurement effectively.

• Ensure compliance with IHG food safety, HACCP, hygiene and health & safety standards.

• Conduct regular kitchen inspections and ensure proper maintenance, cleanliness and organization of all kitchen areas.

• Develop and implement kitchen SOPs, recipes, standards and operational procedures.

• Monitor guest feedback and continuously improve food quality and overall dining experience.

• Manage kitchen manpower, scheduling and departmental performance.

• Support pre-opening activities, including kitchen setup, equipment testing, menu development, supplier coordination, recruitment, training and operational readiness.

• Hưởng 100% lương và Service Charge trong giai đoạn tiền khai trương | Receive 100% salary and Service Charge during the pre-opening period.

• Làm việc trong môi trường chuyên nghiệp, thân thiện và năng động | Work in a professional, friendly, and dynamic environment.

• Được đào tạo theo tiêu chuẩn quốc tế của IHG Hotels & Resorts và có nhiều cơ hội phát triển nghề nghiệp | Receive training in accordance with IHG Hotels & Resorts' international standards, with excellent career development opportunities.

• Có xe đưa đón hằng ngày từ trung tâm thành phố Đà Nẵng đến khu nghỉ dưỡng | Daily shuttle bus provided between Da Nang City Centre and the resort.

• Hỗ trợ chỗ ở cho nhân viên ở xa | Accommodation is provided for employees who live far from the resort.

• Minimum 8–10 years of culinary experience in international hotels/resorts.

• Previous experience as Executive Chef / Executive Sous Chef in a large-scale hotel or resort is preferred.

• Strong leadership and proven experience managing a multicultural culinary team.

• Strong knowledge of international cuisine, menu development, food cost and kitchen operations.

• Excellent knowledge of food safety, HACCP and hygiene standards.

• Strong creativity, organization and problem-solving skills.

• Good command of English.

• Culinary qualification is preferred.

• Pre-opening / resort experience is highly preferred.

Application form or updated CV.

Copy of Citizen Identity Card (ID).

Copies of relevant certificates or qualifications (if any).

Additional documents will be required upon successful employment.