Executive Chef (Pre-Opening) Vietnamese or Expat

We are looking for an experienced & creative individual to lead the implementation, training & operation of the Food Production aspects of a new luxury boutique resort on the coast of Phu Yen. The position will be overseeing 3 restaurants as well as the employee dining facilities, all with innovative concepts and design, in close collaboration with the F&B Manager and the corporate F&B team.

Employee Selection
• All employees selected meet the essential requirements of the employee specifications for their position.

Training & development
• Employees are been trained in all essential tasks as per the requirements
• Training plans for all employees are prepared, implemented and regularly updated
• An active talent spotting program is in place to support succession planning and career growth.

Consistent food quality in all F&B outlets & events
• Outlet food concepts are documented, implemented and monitored.
• All recipes are followed strictly according to the approved standard.
• All kitchen employees demonstrate the Zannier Hotels service behaviours at every point of contact.
• The Sequences of Service (SOS’) are developed and consistently applied in all outlets and events.
• Recipes are developed and trained as per approved concepts.
• Preparation and presentation of food is of consistent high quality and following the resorts approved recipes.
• Any service recovery issues are reported, investigated and corrective action is taken.
• Guest satisfaction and feedback is actively obtained and used to enhance the guest experience.

Profit Optimisation.
• Budgeted revenue figures for each outlet are achieved.
• Expenses are in line with the budget.
• Departmental PNL’s are analysed monthly and opportunities for profit optimisation are created and implemented.
• Food wastage is kept to a minimum and does not affect the departmental profit.
• Menu engineering tools are in place and menus are updated regularly.
• Menu are created and new dishes are developed to consciously optimise profit .

Health & Safety
• HACCP standards are maintained at all times and any issues are reported, investigated and followed up immediately
• Employees are trained and aware of HACCP standards and follow strictly
• All employees are groomed and take care of personal hygiene as per company standards
• Regular inspections of all kitchen outlets are conducted and reported
• Regular inspections from the government with its regulations are passed without any punishments

Reporting & Administration
• Daily, weekly and monthly reports are prepared in time and sent to management
• Controls of all furniture, fixtures and equipment are in place and replacements are in line within the budget
• All legal aspects are fulfilled in regards to food handling
• Relationships are established and purchasing of all food items are in line with the resorts regulations and procedures

Good command in both spoken and writing English
Good knowledge of all aspects of food production, including pastry
Strong personality with outstanding leadership & training skills
Creative thinker with an avid interest in Vietnamese products and cuisine
Experience in local direct sourcing of products or a farm to table cooking environment
Prior pre-opening experience as a big advantage
For non Vietnamese candidates, previous experience in Vietnam and a sound understanding of Vietnamese cuisine is required

Education:
Culinary Certificate, Degree or three years Diploma or equivalent.

Experience:
Minimum 4 years experience in a similar role with proven track records.

- competitive salary & benefits
- training & development opportunities in an international resort environment
- accomodation, meals, daily shuttle bus from Quy Nhon as well as other benefits are available

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