Chef De cuisine

• Maintain consistently high standards of food quality, taste, presentation and portion control.

• Develop and implement menus, recipes and culinary standards in line with the outlet concept and IHG standards.

• Lead, train, coach and develop the culinary team to achieve high performance and service standards.

• Monitor food preparation, production, storage and hygiene practices to ensure compliance with HACCP and food safety standards.

• Control food costs, wastage, portion sizes and kitchen productivity.

• Coordinate with the Executive Chef, F&B and Purchasing teams to ensure appropriate supplies and smooth kitchen operations.

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

• Monitor guest feedback and take corrective actions to continuously improve food quality and guest satisfaction.

• Assist with menu planning, special events and culinary promotions as required.

• Support pre-opening activities, including kitchen setup, menu development, equipment testing, SOP implementation and team training.

• 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 5–7 years of culinary experience in international hotels/resorts.

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

• Strong leadership and team management skills.

• Excellent knowledge of food preparation, international cuisine, food cost and kitchen operations.

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

• Good communication and organizational 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.