Executive Chef

Trách nhiệm chính

• Lead the culinary vision, pre‑opening planning, and ongoing operation of all kitchens at Mandarin Oriental, Da Nang.
• Oversee operational and administrative aspects of the Culinary Division, formulating policies, standards and procedures for menu design, product specifications, sanitation, and food, labour and operating cost control.
• Monitor industry trends and collaborate on culinary development initiatives, leading concept development, menu innovation and culinary programming that supports the resort’s positioning.
• Recruit, train, evaluate and schedule culinary colleagues, fostering a culture of excellence, teamwork, development and accountability.
• Drive culinary excellence across all outlets, ensuring consistency, creativity, presentation and guest satisfaction; work closely with F&B leadership on menus, promotions and pricing strategies.
• Maintain highest standards of hygiene, food safety, equipment maintenance and operational readiness; collaborate with Procurement and Finance to ensure cost‑effective sourcing and inventory management.
• Lead kitchen pre‑opening activities including recruitment, SOP development, recipe standardisation, menu engineering, kitchen setup, equipment commissioning and operational testing.
• Personally engage with VIP guests and stakeholders on culinary requirements and bespoke dining experiences, ensuring dietary needs and special requests are met.
• Conduct regular one‑on‑one meetings, departmental briefings, coaching, counselling and disciplinary discussions; mentor and develop future culinary leaders.
• Monitor and control departmental P&L performance with a focus on food cost, labour cost and operating expenses; manage staffing levels and scheduling in line with occupancy and business volumes.

Yêu cầu công việc

• Proven track record as an Executive Chef or senior culinary leader within internationally recognised luxury resort or luxury hotel brands.
• Extensive experience operating within Asia, with a strong understanding of regional culinary trends, guest expectations and supplier networks.
• Demonstrated success in luxury hotel or resort pre‑openings, including recruitment, menu engineering, recipe costing, kitchen commissioning and team development.
• Strong knowledge of international cuisine, destination dining concepts and contemporary culinary trends.
• Experience leading large, multicultural culinary brigades.
• Strong commercial acumen and experience managing food cost, labour cost and profitability.
• Advanced knowledge of HACCP, food safety and hygiene standards.
• Excellent communication and stakeholder management skills.
• Advanced knowledge of Microsoft Office Suite including Outlook, Word, Excel and PowerPoint.
• Fluency in English is required. Additional language capabilities will be considered advantageous.

Yêu cầu ưu tiên

• Additional language capabilities will be considered advantageous.

Mức lương

• Thỏa thuận

Phúc lợi

• MOstay programme: complimentary nights and attractive rates on rooms for you and your loved ones.
• Health and wellness programmes offered to all colleagues.
• Learning and development programmes tailored to various career stages.

Thông tin khác

• Mandarin Oriental, Da Nang is a forthcoming ultra‑luxury beachfront resort located on Vietnam’s central coastline, approximately 15 minutes from Da Nang International Airport.
• Targeted to open in 2027, featuring approximately 60 resort villas and around 80 branded residences.
• Guests will enjoy a range of luxury resort experiences including dining venues, wellness facilities, curated resort experiences, water sports activities, beachfront amenities and private villa pools.
• Reporting to the Director of Food & Beverage, the Executive Chef will lead the culinary vision, pre‑opening planning and ongoing operation of all kitchens.
• The resort represents one of the Group’s most significant upcoming openings in Southeast Asia.