HEAD CHEF

Roles & Responsibilities

• Lead and manage the food and beverage production of the Property, keeping operations creative, productive, safe, and sustainably profitable.

• Work with Exco and F&B Manager to achieve F&B business objectives and meet/exceed financial targets.

• Jointly with F&B Manager, develop and lead execution of F&B strategies and plans to improve growth and profitability of the Restaurant & Bar, Banquets & Events, and Catering & Delivery businesses within and beyond the Property.

• Provide sound financial and business decision-making, develop and manage budgets, procure sensibly and sustainably while managing costs to agreed business objectives.

• Provide direction for all Kitchen operations and work effectively with F&B Manager to understand guest needs and wants, providing guidance, feedback and coaching when needed to improve F&B production and service.

• Train, develop and motivate culinary team to meet and exceed food preparation standards on a continual basis while attending to their developmental needs through coaching, mentoring, and helping them to improve their knowledge, skills and vocational attributes.

• Recruit, develop and retain culinary talent to grow the group’s F&B operations sustainably and profitably.

• Demonstrate honesty, integrity and professionalism by example, providing effective leadership, sustaining a positive work environment, caring for employees and displaying a dedicated and professional approach to management.

POSITION COMPETENCIES

 Relevant F&B experience with restaurant and banquet culinary experience in reputable international luxury and upscale hotels and restaurants.

 Executive Sous Chef experience in Asian and International cuisine. Culinary expertise in Italian, Japanese and/or Thai cuisine a plus.

 Pro-active manager with effective leadership skills to manage priorities efficiently while managing costs and maintaining appropriately high quality standards.

 Problem solver with creative and progressive mindset.

 Good interpersonal skills and service-oriented.

 Mature, resilient and fair-minded.

 An Asian hospitality group is seeking to appoint a highly-motivated and experienced food & beverage professional to be the Head Chef to lead the growth of its F&B businesses in an award-winning flagship Property in Ho Chi Minh City, Vietnam.

 The Property is a unique manor-style urban resort by the Saigon River and has achieved an international reputation for its boutique luxury accommodation, restaurant and bar, and is a popular weddings and events destination offering a unique hospitality experience to its guests.

 An opportunity to build an F&B group known for its experience and capabilities to create sustainably profitable F&B destinations.

 This is a leadership position in the group which has expansion plans to grow in Vietnam. The role comes with a competitive salary and profit-share remuneration.

EDUCATION

Degree or Diploma in Culinary Arts with major in Business Administration from a reputable university or college a plus.

EXPERIENCE

• Minimum 7 years of chef experience with reputable international upscale and luxury hotel and restaurant operations.

• Experience in Vietnam is essential.

• Professional knowledge of menu development, cost management, food safety and quality assurance, culinary staff training and mentoring, local sourcing and supplier relationship management, sustainable food production and processes, and business reporting.

• Experience in grill concepts and reputable steakhouses a plus.

INDIVIDUAL ATTRIBUTES

• Candidates should be mature and resilient, have strong analytical skills, effective written and verbal communication skills, and good commercial sense.

• Proven ability to work in a team context and under pressure with tight timelines, uncertain information and limited resources.

• Enterprising self-starter and results-oriented.

• High level of professional integrity.

• Fluency in spoken and written English a plus.

Địa chỉ: 197/2 Nguyễn Văn Hưởng, phường Thảo Điền, Tp. Thủ Đức, Tp. HCM