Requirements
University degree or above (or a culinary vocational college diploma with outstanding management experience).
At least 8 years of kitchen experience, including at least 3 years as Executive Chef or Sous Chef at a 4-5 star hotel, resort or fine-dining restaurant.
Strong knowledge of Western, Asian and Vietnamese cuisine; proficient in HACCP and food cost management.
Conversational English; proficient in Excel for costing and reporting.
Highly disciplined, strong management mindset, able to work under peak-season pressure.
Main Responsibilities
Menu and product: develop menus, standard recipes, portion cards and allergen information, with priority on signature Phu Quoc ingredients.
Operations and quality: plan production, personally control food quality at the pass during peak hours and handle guest feedback.
Cost and inventory: manage ordering and stock counts, control food cost and reduce food waste.
Hygiene and safety: ensure compliance with HACCP food safety standards, occupational safety, fire safety and staff health records.
People management: take part in recruitment and skills tests, schedule shifts, run training, coach interns and maintain shift discipline.
Operational coordination: manage kitchen equipment and work with F&B, Sales, Accounting,
Purchasing and Engineering for smooth operations.
Benefits
Competitive salary based on capability and experience; monthly service charge per company policy.
Meals on duty; free accommodation, room standard by grade.
Full social insurance after signing the official labour contract.
12 days of annual leave, plus paid public holidays and Tet as regulated.
Professional training and career development.