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.
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.
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.
