Executive Sous Chef

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 an innovative and experienced Executive Sous Chef to join our culinary team at our luxury resort in Phu Quoc, Vietnam. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of culinary excellence while showcasing the vibrant flavors of Vietnamese cuisine.

• Collaborate closely with the Executive Chef to develop new menus, focusing on local and international cuisines
• Oversee daily kitchen operations, ensuring efficiency and maintaining the highest quality standards
• Lead and mentor the culinary team, fostering a collaborative and innovative work environment
• Manage food cost control, inventory, and budgeting to optimize kitchen performance
• Ensure strict adherence to food safety regulations and hygiene standards
• Participate in menu planning, recipe development, and food presentation improvements
• Coordinate with other departments to enhance overall guest experience
• Assist in recruiting, training, and developing culinary staff
• Implement and maintain quality control measures across all food preparation areas
• Stay updated on culinary trends and incorporate innovative techniques into our offerings
• Contribute to the strategic planning and goal-setting for the culinary department
• Represent the culinary team in management meetings and guest interactions when necessary

• Culinary School or College Diploma preferred
• Minimum 10 years of experience in management-level culinary positions, preferably in luxury resorts or high-end restaurants
• Proven expertise in Vietnamese cuisine and familiarity with international culinary trends
• Strong leadership skills with the ability to motivate and mentor a diverse culinary team
• Excellent organizational and time management abilities
• Proficiency in menu planning, recipe development, and food cost control
• Strong problem-solving skills and ability to make sound decisions under pressure
• Fluency in English; knowledge of Vietnamese is a plus
• Advanced food safety certification (e.g., ServSafe)
• Proficient in using culinary software, Microsoft Office, and inventory management systems
• Exceptional interpersonal and communication skills
• Demonstrated ability to work collaboratively in a fast-paced, multicultural environment
• Creativity and vision to continually elevate the dining experience
• Flexibility to work varying shifts, including weekends and holidays
• Physical stamina to withstand long hours in a kitchen environment

What awaits you...

• 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.