Executive Chef

At New World Phu Quoc Resort, we are committed to creating exceptional guest experiences where people and place come together. Situated on the stunning Khem Beach and operating as a vibrant luxury beach village destination, we deliver memorable moments through authentic hospitality, meaningful connections, and world-class dining experiences. The resort operates a diverse portfolio of restaurants, bars, banquet venues, in-villa dining, and specialty culinary concepts. 

As part of Rosewood Hotel Group, we are guided by our purpose to create a future where people and place enrich one another. Through Relationship Hospitality and our shared spirit, The Calling, we empower our associates to create extraordinary experiences and make a lasting impact on our guests, colleagues, and community. 

The Culinary team is one of the largest operational teams within the resort, supporting multiple dining concepts, banquet operations, in-villa dining, associate dining, and stewarding functions. The Executive Chef provides leadership across all culinary operations and works closely with Food & Beverage, Procurement, Finance, Talent & Culture, and Resort Operations teams to ensure exceptional quality, innovation, profitability, and guest satisfaction. The resort's culinary organization includes multiple Chef de Cuisine, Executive Sous Chef, Executive Pastry Chef, Hygiene leadership, and extensive culinary brigade operations. 

As Executive Chef, you will provide strategic and operational leadership for all culinary activities across New World Phu Quoc Resort.

You will be responsible for defining the culinary vision, driving innovation, maintaining exceptional food quality, maximizing operational efficiency, developing culinary talent, and ensuring all culinary operations contribute to the resort's guest satisfaction and financial success.

You will lead a large and diverse culinary team while ensuring all restaurants, bars, banquet operations, and kitchen facilities operate in accordance with brand standards, HACCP requirements, and the resort's business objectives. 

• Provide strategic leadership and direction for all culinary operations across the resort
• Develop and execute culinary strategies that align with the resort's vision, guest expectations, and business goals
• Lead menu development, culinary innovation, and seasonal dining experiences across all outlets
• Ensure exceptional standards of food quality, consistency, creativity, and presentation
• Oversee all kitchen operations including restaurants, banquets, in-villa dining, associate dining, and specialty culinary concepts
• Drive revenue growth through innovative dining concepts, menu engineering, and guest-focused culinary experiences
• Manage food costs, labor productivity, inventory levels, and kitchen expenses to maximize profitability
• Collaborate with Procurement to source high-quality products while maintaining target costs
• Ensure all culinary operations comply with HACCP, food safety regulations, sanitation standards, and company policies
• Review and maintain recipes, costing sheets, technical specifications, allergen information, and food standards
• Monitor guest feedback, market trends, and competitive activity to continuously enhance culinary offerings
• Partner with Food & Beverage leadership to develop promotions, activations, and destination dining experiences
• Lead, coach, mentor, and inspire a high-performing culinary team
• Drive succession planning, talent development, and career progression within the Culinary division
• Foster a culture of excellence, accountability, innovation, and collaboration
• Participate as a key member of the resort leadership team, contributing to business planning and operational strategy
• Ensure smooth and successful execution of all culinary operations and major events across the property

• Degree, Diploma, or professional qualification in Culinary Arts, Hospitality Management, or a related discipline
• Proven success as an Executive Chef within a luxury hotel, resort, integrated destination, or high-volume culinary operation
• Demonstrated experience leading large multi-outlet culinary operations
• Strong business acumen with expertise in budgeting, forecasting, food cost management, and profit optimization
• Exceptional knowledge of international cuisines, culinary trends, and modern cooking techniques
• Proven ability to develop innovative dining concepts and guest experiences
• Strong leadership and people development capabilities
• Extensive knowledge of HACCP, food safety, hygiene, and sanitation standards
• Excellent communication, presentation, and stakeholder management skills
• Strategic thinker with the ability to balance creativity and business performance
• Passion for culinary excellence, guest satisfaction, and continuous improvement
• Fluent English communication skills; additional languages are an advantage

As part of New World Phu Quoc Resort, you will enjoy:

• Competitive executive compensation package
• Service charge and performance incentives
• Accommodation or housing support (if applicable)
• Daily meals and uniform provided
• Health insurance coverage
• Learning and development opportunities
• Global career growth within an international hospitality group
• Associate discounts across resort services

We are committed to fostering an inclusive and inspiring workplace where every associate feels respected, valued, and empowered to succeed.

At New World Phu Quoc Resort, we believe exceptional guest experiences begin with exceptional people. We invest in our talent, encourage innovation, celebrate diversity, and create opportunities for our associates to leave a meaningful legacy while building rewarding careers.

Together, we create extraordinary culinary experiences that reflect the spirit of Phu Quoc and the excellence of New World Hotels & Resorts.