S
Executive Chef
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Executive Chef
skyeth hospitality group- Posted 4 hours ago
- Be among the first 10 applicants
Job Description
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.
- 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.
- 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.
More Info
Key Skills
About Company
Skills:
Culinary Arts degree or equivalent professional culinary certification, Microsoft Windows and Microsoft Office applications, Korean communication skills, Culinary operations experience, Sanitation, Food Safety, Hygiene, and HACCP standards