Executive Chef, Rixos Phu Quoc, Vietnam

As the only all-inclusive resort on the island, Rixos Phu Quoc will offer its guests an unforgettable experience thanks to its exceptional design and engaging programming, all within the stunning backdrop of breathtaking landscapes, sandy beaches and clear blue water. This resort sets a new standard influenced by local culture and Turkish traditions, establishing itself as the ultimate luxury leisure escape.

Nestled on the golden sand beaches and emerald water of Hon Thom (Pineapple Island) – one of the most stunning islands of Vietnam’s “Pearl Island”, Rixos Phu Quoc will invite guests to discover a world of possibilities with over 1300 guest rooms in five categories, including 207 suites, all offering unparalleled ocean views and direct access to the pristine coastline. There’s plenty to discover across the sprawling resort, and guests are encouraged to explore the scenic botanical gardens on sand bikes or walk the dragon’s gateway coastal paths. Creating an exceptional escape, guests will enjoy an array of exclusive facilities that cater to all, with a family-friendly beach area featuring multiple playgrounds and a Rixy Kids Clubs to keep the young ones entertained, dedicated water sports and fitness facilities for the adrenaline seekers, and a multi-functional amphitheatre to set to host a jam-packed schedule of live entertainment. Adding to the variety of activities on offer, the resort also features multiple pools, outdoor game spaces for chess, bowling and tennis, and an expansive wellness spa.

Located on the scenic Hon Thom Island in Southern Phu Quoc, Rixos Phu Quoc is just a 45-minute flight from Vietnam’s largest city, Ho Chi Minh City. Boasting unparalleled sea views and lush mountain backdrops, this secluded paradise is accessible from the mainland through the World Guinness record’s 3-wire longest cable car with a quick 15-minute commute from the mainland or a short boat ride.

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The Executive Chef is a senior executive role responsible for overseeing the culinary operations of multiple outlets in the resort. This position requires a visionary leader with extensive culinary knowledge, exceptional management capabilities, and a proven track record in high-end hospitality. The Executive Chef will ensure that all culinary offerings consistently reflect our brand's excellence, creativity, and commitment to guest satisfaction.

Key Responsibilities:

1. Strategic Leadership:

   • Develop and implement the overarching culinary strategy for the area, ensuring alignment with the company's brand identity and vision.
   • Collaborate with hotel General Manager and executive leadership to design and execute unique culinary experiences that enhance guest satisfaction and drive revenue.
   • Identify and capitalize on emerging culinary trends to maintain a competitive edge in the luxury hospitality market.

2. Operational Excellence:

   • Establish and maintain high standards of food quality, presentation, and service across all hotel restaurants, bars, and banquet facilities.
   • Develop and enforce standardized operating procedures for food preparation, safety, sanitation, and overall kitchen operations.
   • Monitor compliance with health regulations, ensuring that all properties meet local and international food safety standards.
   • Implement and oversee quality control measures to ensure consistency in culinary offerings across all properties.

3. Team Development and Management:

   • Lead, mentor, and guide the culinary teams across all hotels, fostering a collaborative atmosphere that promotes creativity, innovation, and professional growth.
   • Conduct performance evaluations, provide constructive feedback, and identify training needs to develop culinary talent within the organization.
   • Support recruitment efforts to attract top culinary talent and ensure a diverse and capable workforce.
   • Implement cross-training programs to enhance skill sets and promote internal career advancement.

4. Menu Development and Culinary Innovation:

   • Oversee menu planning and development for outlets, ensuring that offerings are innovative, appealing, and reflect local cuisine and seasonal ingredients.
   • Conduct regular tastings and menu reviews to ensure culinary excellence and guest satisfaction while adapting to changing market trends and preferences.
   • Implement culinary events, themed nights, and special promotions to engage guests and highlight unique culinary experiences.
   • Lead research and development initiatives to create signature dishes and innovative cooking techniques that set our properties apart from competitors.
   • Collaborate with mixologists and beverage experts to develop complementary drink menus and food pairing experiences.

5. Financial Management:

   • Manage and optimize the culinary budget across all outlets, including food and labor costs, to achieve financial targets and enhance profitability.
   • Analyze financial performance reports, identifying trends and areas for improvement, and implement corrective actions when necessary.
   • Develop and implement cost-saving measures without compromising on quality or guest experience.

6. Supplier and Vendor Relationships:

   • Establish strong relationships with local farmers, producers, and suppliers to procure high-quality ingredients sustainably and cost-effectively.
   • Negotiate contracts with suppliers to secure favorable terms and ensure reliable supply chains for all culinary operations.
   • Conduct regular supplier audits to ensure compliance with quality standards and ethical sourcing practices.

7. Guest Experience Enhancement:

   • Monitor guest feedback related to culinary offerings, using insights to make data-driven decisions that enhance the dining experience.
   • Collaborate with the marketing team to effectively promote culinary initiatives, special events, and seasonal menus that resonate with guests.
   • Develop and implement personalized dining experiences for VIP guests and groups.

8. Sustainability and Community Engagement:

   • Champion sustainability initiatives within the culinary operations, promoting practices such as local sourcing, waste reduction, and eco-friendly dining options.
   • Engage with the local community by sourcing ingredients from local markets and participating in community events, fostering goodwill and strengthening the brand's local presence.
   • Develop and implement food waste reduction programs and partner with local organizations for responsible disposal of excess food.
   • Organize and participate in culinary education programs for local schools and community centers to promote culinary arts and healthy eating habits.

9. Compliance and Safety:

   • Ensure compliance with all local, state, and international food safety regulations, licensing, and health standards.
   • Conduct regular audits of kitchen operations to ensure adherence to safety protocols and best practices in food handling and preparation.
   • Stay informed about changes in food safety regulations and update protocols accordingly.

10. Technology Integration:

    • Evaluate and implement cutting-edge culinary technologies to improve efficiency, quality, and guest experience.
    • Oversee the integration of kitchen management software and point-of-sale systems to streamline operations and enhance data analysis capabilities.
    • Explore and implement digital menu solutions and online ordering systems to adapt to changing guest preferences and technological advancements.

11. Crisis Management and Business Continuity:

    • Develop and maintain emergency response plans for potential culinary-related crises, such as food contamination or supply chain disruptions.
    • Lead the culinary team in adapting operations during unforeseen circumstances, ensuring continued service excellence and guest satisfaction.
    • Collaborate with other departments to create comprehensive business continuity plans that address various scenarios affecting culinary operations.

Qualifications:

• Bachelor's degree in Culinary Arts, Hospitality Management, or a related field; advanced culinary certifications (e.g., CULINARY) preferred.
• Minimum of 10-15 years of culinary and management experience, with at least 5 years in a multi-property leadership role within luxury hospitality.
• Strong knowledge of cuisine, menu planning, food trends, and culinary operations management.
• Proven financial acumen, including budgeting, forecasting, and cost control.
• Exceptional leadership, communication, and interpersonal skills, with an ability to inspire and motivate diverse teams.
• Fluent in English; proficiency in Vietnamese is an asset
• Demonstrated experience in developing and implementing innovative culinary concepts and strategies.
• Proven track record of improving guest satisfaction scores and driving revenue growth through culinary initiatives.
• Strong understanding of food safety regulations and HACCP principles.
• Experience in menu engineering and food cost optimization.
• Proficiency in culinary software and point-of-sale systems.
• Ability to work effectively in a multicultural environment and adapt to local tastes and preferences.
• Excellent problem-solving skills and ability to make quick decisions in high-pressure situations.
• Willingness to travel frequently within the assigned region.
• All-Inclusive Experience

What We Offer:

• Competitive salary and performance-based incentives.
• Comprehensive benefits package, including health insurance, accommodations, and other perks.
• Opportunities for professional development and career advancement within a leading luxury hospitality group.
• A dynamic work environment that values creativity, innovation, and guest-focused service.
• Exposure to diverse culinary traditions and the opportunity to work with world-class chefs and hospitality professionals.
• Support for continuing education and participation in culinary conferences and events.