Chef de Cuisine - Vietnamese Restaurant

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

We are seeking a talented and visionary Chef de Cuisine to lead our culinary team at our Vietnamese restaurant in Phu Quoc, Vietnam. As the kitchen leader, you will be responsible for creating exceptional dining experiences that showcase Turkish flavours, whilst maintaining the highest standards of quality and innovation.

• Develop and implement innovative menus around local Vietnamese cuisine
• Oversee all kitchen operations, ensuring smooth service and maintaining food quality standards
• Collaborate with the management team to establish and achieve culinary and financial goals
• Train, mentor, and supervise kitchen staff, fostering a positive and productive work environment
• Ensure compliance with food safety regulations and maintain the highest standards of hygiene
• Manage inventory, control costs, and optimise resource utilisation
• Participate in menu planning, food presentation, and portion control
• Engage with guests to gather feedback and continuously improve dining experiences
• Stay abreast of culinary trends and incorporate them into menu offerings
• Maintain strong relationships with local suppliers to source the finest ingredients
• Contribute to the restaurant's marketing efforts through culinary expertise and creativity

Qualifications

• Professional degree in Culinary Arts or restaurant management
• Minimum of 2 years' proven experience as a Chef de Cuisine in a high-end Vietnamese restaurant
• Exceptional culinary skills with a strong foundation in local cuisine
• Demonstrated ability to create innovative and balanced menus
• In-depth knowledge of food safety regulations and HACCP standards
• Strong leadership and team management skills
• Excellent organisational abilities and attention to detail
• Proficiency in kitchen management software and cost control techniques
• Outstanding communication skills in English
• Ability to work effectively in a fast-paced, high-pressure environment
• Flexibility to adapt to tropical climate and seasonal produce availability
• Passion for culinary excellence and commitment to continuous learning

• The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.
• The ability to challenge the norm and work in an environment that is both creative and rewarding.
• Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.
• A competitive package and plenty of development opportunities.