KIT - Executive Chef

As an Executive Chef, you will be responsible for performing the following tasks to the highest standards:
Culinary Operations
Lead all culinary operations across the Resort.
Oversee main kitchens, pastry, banqueting, and stewarding coordination.
Ensure consistent food quality, taste, presentation, and portion standards.
Maintain efficient kitchen systems, workflows, and production processes.
Ensure smooth culinary operations for daily service and special events.
Menu Development & Culinary Innovation
Develop menus aligned with Resort concepts and business objectives.
Create seasonal concepts and signature dishes.
Incorporate Vietnamese and Phu Quoc flavors into elevated culinary experiences.
Develop menus suitable for the Resort's Ultra All-Inclusive offering.
Monitor global culinary trends and introduce relevant innovations.
Apply menu engineering and recipe management to optimize performance.
Guest Experience
Monitor guest feedback related to food quality and dining experiences.
Engage with guests and clients when required.
Address culinary-related concerns professionally.
Identify opportunities to enhance food quality and guest satisfaction.
Ensure culinary offerings consistently meet Resort standards.
Financial & Cost Management
Manage the Culinary Department budget and operating expenses.
Monitor food cost, production cost, and departmental profitability.
Control food waste and optimize production efficiency.
Manage purchasing, inventory, and stock levels effectively.
Work with Purchasing and suppliers to ensure quality and competitive pricing.
Align culinary operations with the Resort's commercial objectives.
Food Safety, Hygiene & Quality
Ensure compliance with HACCP, food safety, and hygiene standards.
Maintain high standards of cleanliness across all kitchen areas.
Monitor food receiving, storage, preparation, and production procedures.
Conduct regular kitchen and back-of-house inspections.
Ensure appropriate food handling and cross-contamination controls.
Maintain compliance with Resort health, safety, and emergency procedures.
Leadership & Talent Development
Recruit, lead, and inspire Culinary Associates.
Build a disciplined, collaborative, and high-performing kitchen team.
Coach and develop Chefs and Culinary Associates.
Monitor performance and provide regular feedback.
Support training, development, and succession planning.
Foster a positive culture of accountability, teamwork, and culinary excellence.
Cross-functional Collaboration
Work closely with F&B, Events, Service, Purchasing, Finance, and other departments.
Coordinate culinary requirements for banquets, events, and special occasions.
Partner with F&B leadership to align culinary concepts with business objectives.
Collaborate with operational teams to ensure seamless guest experiences.
Participate in management meetings and strategic planning.
Administration & Continuous Improvement
Prepare and review culinary reports as required.
Monitor departmental performance and identify improvement opportunities.
Maintain up-to-date recipes, menus, and operational standards.
Review kitchen equipment, maintenance, and operational requirements.
Recommend initiatives to improve quality, efficiency, and profitability.
Perform other duties assigned by the General Manager.