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.

• Working 5 days per week.
• Full salary and service charge provided during the probation period.
• Competitive salary, with staff accommodation or transportation allowance provided.
• Full benefits including insurance, annual leave, and holiday bonuses.
• Relocation support and annual home visit benefits.
• Annual Leave: 12 days of annual leave, with 1 additional day added each year.
• Employee Birthday: one paid day off and birthday gift.

• An Executive Chef serving WorldHotels is always working on behalf of our guests and with fellow Associates. To successfully fill this role, you should maintain the leadership, attitude, behaviours, skills, and values that follow:

Education

• Culinary degree or equivalent professional culinary qualification preferred.
• Relevant hospitality or culinary training is an advantage.

Working experience

• 5 years of experience as a Head Chef / Executive Chef in a 5-star Resort, hotel, or high-standard restaurant.
• Proven experience with an international hotel or Resort brand.
• Experience managing multiple culinary operations in a large-scale Resort is preferred.
• Experience in Ultra All-Inclusive operations is an advantage.

Professional knowledge and skills

• Strong culinary creativity and kitchen management skills.
• Strong knowledge of European and Asian cuisines.
• Good understanding of Vietnamese and regional culinary flavors.
• Strong knowledge of food cost control and kitchen profitability.
• Good knowledge of purchasing, inventory, and production management.
• Strong understanding of HACCP, food safety, and hygiene standards.
• Excellent menu development and culinary presentation skills.
• Strong understanding of culinary aesthetics and color harmony.
• Ability to monitor global culinary trends and translate them into relevant concepts.

Attitude and behaviours

• Inspiring and people-oriented leader.
• Creative, innovative, and commercially minded.
• Strong coaching and team development skills.
• High standards of culinary excellence.
• Professional, disciplined, and accountable.
• Strong attention to detail.
• Positive and collaborative approach.
• Committed to continuous improvement.

Language proficiency

• Good command of spoken and written English.
• Vietnamese language proficiency is preferred.
• Additional language skills are an advantage.

Other skills

• Open to Vietnamese nationals.
• Valid health certificate and up-to-date food safety / culinary training.
• Able to work flexible hours, weekends, and public holidays.
• Able to work effectively under pressure in a fast-paced Resort environment.
• Strong communication, planning, and decision-making skills.
• Professional grooming in accordance with Resort standards.