13 Chef De Cuisine jobs in Vietnam

Our client, a premier catering and event management company, is seeking a highly creative and experienced Remote Event Chef de Cuisine to lead their culinary vision for exclusive events. This is a fully remote position, focused on menu design, culinary concept development, and quality assurance for a variety of high-profile gatherings. You will be responsible for conceptualizing unique and memorable dining experiences, crafting bespoke menus that align with client preferences and event themes, and ensuring culinary excellence from planning to execution oversight. Key responsibilities include developing innovative menus, costing recipes, ensuring food quality standards are met by partner kitchens, and collaborating with event planners to translate client visions into culinary realities. You will also provide guidance on plating and presentation, manage ingredient sourcing strategies, and troubleshoot culinary challenges remotely. The ideal candidate possesses exceptional culinary artistry, a deep understanding of current food trends, and the ability to manage multiple projects concurrently. Strong communication and project management skills are paramount for success in this remote role. A minimum of 6 years of progressive culinary experience, with at least 2 years in a Chef de Cuisine or Executive Sous Chef role, preferably with event or catering experience, is required. Culinary degree or equivalent apprenticeship is essential. You must have a strong portfolio showcasing creative and high-quality event catering. We are looking for a passionate, organized, and adaptable culinary professional who can deliver exceptional dining experiences remotely and inspire culinary innovation for our client's events.

Key Responsibilities:

• Conceptualize and design innovative menus for diverse events, reflecting client requirements and themes.
• Develop detailed recipes, costings, and production plans for catering events.
• Ensure adherence to high standards of food quality, taste, and presentation.
• Collaborate closely with event planners and clients to understand culinary vision and preferences.
• Provide remote culinary guidance and oversight to kitchen teams and chefs.
• Source high-quality ingredients and manage supplier relationships.
• Stay updated on the latest culinary trends, techniques, and presentation styles.
• Troubleshoot culinary challenges and ensure seamless execution of catering services.
• Contribute to the overall culinary brand and reputation of the company.
• Maintain an organized and efficient workflow for remote project management.

Qualifications:

• Bachelor's degree or equivalent in Culinary Arts, Hospitality Management, or a related field.
• Minimum of 6 years of culinary experience, with at least 2 years in a Chef de Cuisine, Executive Sous Chef, or equivalent role.
• Proven experience in menu development and execution for events or catering.
• Exceptional culinary creativity and a strong understanding of food trends.
• Proficiency in recipe costing, food production planning, and quality control.
• Excellent communication, project management, and client relationship skills.
• Ability to work independently and manage multiple projects remotely.
• Strong understanding of food safety and sanitation practices.
• Portfolio showcasing creative and high-quality event catering required.
• Passion for delivering exceptional dining experiences.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel's kitchen.
**What will I be doing?**
As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:
+ Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
+ Work seamlessly with recipes, standards and plating guides.
+ Maintain all HACCP aspects within the hotel operation.
+ Use appropriately all equipment, tools and machines.
+ Focus on constant improvement of training manuals and SOPs.
+ Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
+ Work on offsite events when requested.
+ Complete tasks and jobs outside of the kitchen area.
+ Assist in inventory taking.
+ Knowledgeable of hotel's occupancy, events, forecasts and achievements.
+ Prepare menus as requested, in a timely fashion.
+ Work on new dishes for food tastings and photo taking.
+ Control stations within the kitchen.
+ Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
+ Effectively respond to guests' requests.
+ Learn and adapt to changes.
+ Be receptive to constructive feedback.
+ Purchase for and control production.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Coordinate, organize and participate in all production pertaining to the kitchen.
+ Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
+ Report to the Executive Chef on any issues and take appropriate action.
+ Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
+ Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
+ Exercise maximum control on wastage to achieve optimum profitability.
+ Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
+ Prepare the necessary work orders for the Engineering department.
+ Ensure that recipes and costings are established and updated.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
+ Select team members who display qualities and attributes that reflect department standards.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
+ Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
+ Review all timesheets to ensure that team members' work times and meal breaks are accurate.
+ Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
+ Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ Train team members on the correct usage of all equipment, tools and machines.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ High school graduate.
+ 5-7 years as Head of Kitchen in a 4 / 5-star category hotel or individual Asian restaurants with high standards.
+ Basic spoken English to meet business needs.
+ Up to date with sanitation classes.
+ Possess a valid health certificate.
+ Proficient in an additional language.
+ Knowledgeable in HACCP.
+ Participated in additional culinary classes or seminars.
+ Work experience in similar capacity with international chain hotels.
+ Technical education in hospitality or culinary school preferred.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Chef de Cuisine (Asian Cuisine)_
**Location:** _null_
**Requisition ID:** _HOT0BRFJ_
**EOE/AA/Disabled/Veterans**

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel's kitchen.
**What will I be doing?**
As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:
+ Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
+ Work seamlessly with recipes, standards and plating guides.
+ Maintain all HACCP aspects within the hotel operation.
+ Use appropriately all equipment, tools and machines.
+ Focus on constant improvement of training manuals and SOPs.
+ Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
+ Work on offsite events when requested.
+ Complete tasks and jobs outside of the kitchen area.
+ Assist in inventory taking.
+ Knowledgeable of hotel's occupancy, events, forecasts and achievements.
+ Prepare menus as requested, in a timely fashion.
+ Work on new dishes for food tastings and photo taking.
+ Control stations within the kitchen.
+ Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
+ Effectively respond to guests' requests.
+ Learn and adapt to changes.
+ Be receptive to constructive feedback.
+ Purchase for and control production.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Coordinate, organize and participate in all production pertaining to the kitchen.
+ Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
+ Report to the Executive Chef on any issues and take appropriate action.
+ Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
+ Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
+ Exercise maximum control on wastage to achieve optimum profitability.
+ Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
+ Prepare the necessary work orders for the Engineering department.
+ Ensure that recipes and costings are established and updated.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
+ Select team members who display qualities and attributes that reflect department standards.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
+ Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
+ Review all timesheets to ensure that team members' work times and meal breaks are accurate.
+ Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
+ Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ Train team members on the correct usage of all equipment, tools and machines.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ High school graduate.
+ 3-5 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
+ Basic spoken English to meet business needs.
+ Up to date with sanitation classes.
+ Possess a valid health certificate.
+ Proficient in an additional language.
+ Knowledgeable in HACCP.
+ Participated in additional culinary classes or seminars.
+ Work experience in similar capacity with international chain hotels.
+ Technical education in hospitality or culinary school preferred.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Chef De Cuisine (Spanish Cuisine)_
**Location:** _null_
**Requisition ID:** _HOT0BMGG_
**EOE/AA/Disabled/Veterans**

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel's kitchen.
**What will I be doing?**
As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards:
+ Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
+ Work seamlessly with recipes, standards and plating guides.
+ Maintain all HACCP aspects within the hotel operation.
+ Use appropriately all equipment, tools and machines.
+ Focus on constant improvement of training manuals and SOPs.
+ Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
+ Work on offsite events when requested.
+ Complete tasks and jobs outside of the kitchen area.
+ Assist in inventory taking.
+ Knowledgeable of hotel's occupancy, events, forecasts and achievements.
+ Prepare menus as requested, in a timely fashion.
+ Work on new dishes for food tastings and photo taking.
+ Control stations within the kitchen.
+ Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
+ Effectively respond to guests' requests.
+ Learn and adapt to changes.
+ Be receptive to constructive feedback.
+ Purchase for and control production.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Coordinate, organize and participate in all production pertaining to the kitchen.
+ Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
+ Report to the Executive Chef on any issues and take appropriate action.
+ Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
+ Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
+ Exercise maximum control on wastage to achieve optimum profitability.
+ Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
+ Prepare the necessary work orders for the Engineering department.
+ Ensure that recipes and costings are established and updated.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
+ Select team members who display qualities and attributes that reflect department standards.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
+ Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
+ Review all timesheets to ensure that team members' work times and meal breaks are accurate.
+ Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
+ Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ Train team members on the correct usage of all equipment, tools and machines.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ High school graduate.
+ 3-5 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
+ Basic spoken English to meet business needs.
+ Up to date with sanitation classes.
+ Possess a valid health certificate.
+ Proficient in an additional language.
+ Knowledgeable in HACCP.
+ Participated in additional culinary classes or seminars.
+ Work experience in similar capacity with international chain hotels.
+ Technical education in hospitality or culinary school preferred.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Chef de Cuisine (Chinese Cuisine)_
**Location:** _null_
**Requisition ID:** _HOT0BLR5_
**EOE/AA/Disabled/Veterans**

**Leadership and Managerial Duties**
Support colleagues to ensure they work in compliance with established standards and expectations.
Foster a positive working environment where teams can thrive by encouraging collaboration across departments and promoting a sense of unity.
Promote teamwork and quality service through regular communication and coordination with other departments.
Recommend or initiate HR-related actions as necessary.
Cooperate, coordinate, and communicate effectively with Department Heads and other relevant inter-departmental personnel.
Coordinate strategies to maintain and increase business volume, including advertising, sales promotions, partnerships, publicity, community relations, and special sales projects.
Regularly review Public Relations activities to ensure strong visibility and awareness of the resort in both local and national media.
Manage the development of new products and services.
Oversee the creation and execution of new marketing strategies.
Conduct market research to inform decision-making.
Maintain effective communication with Regional Sales and Marketing personnel, ensuring the implementation of corporate initiatives.
Collaborate with Human Resources on workforce planning and management needs.
**Financial and Administrative Duties**
Work with the Director of Finance on preparing and managing the department's budget.
Investigate potential markets by analyzing guest feedback and questionnaires.
Review government statistics on visitor trends in the city.
Analyze competitor sales and promotional efforts.
Advise the General Manager on the most effective advertising strategies based on analysis of past campaigns and consultations with department heads and advertising agencies.
Generate new and repeat business for the resort by maintaining strong relationships with airlines, travel agencies, commercial organizations, private clubs, and professional associations in the local and surrounding markets.
Stay informed by studying various reference materials and industry publications.
**Guest Experience Duties**
Consistently deliver the Regent Brand and Service Signatures in daily operations.
Enhance the resort's reputation within the local community.
Actively participate in community organizations, associations, memberships, and trade groups.
Regularly review marketing personnel activity reports to ensure performance targets and sales objectives are being met.
Review internal promotional materials for visual appeal and ensure alignment with brand standards.
In collaboration with the Food & Beverage Department, organize and promote special projects aimed at increasing F&B sales within the community. These may include tournaments, galas, themed parties, and culinary events.
Engage with external stakeholders, including clients, convention bureaus, local resort associations, government tourism offices, airlines, travel agents, tour operators, competitors, and other key community members.
**Other Duties**
Take responsibility for maintaining the safety and security of the property and participate in any hotel-related fire and life safety initiatives.
Perform other ad hoc duties as assigned by management, particularly during urgent or unexpected situations requiring a collective effort.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.

**1. People**
+ Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers
+ Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
+ Train colleagues to make sure they deliver with compliance and to the standards we expect
+ Drive a great working environment for teams to thrive - linking up departments to create sense of one team
+ Promote teamwork and quality service through daily communication and coordination with other departments
+ Recommend or initiate any HR elated actions where needed
+ Assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust
+ Actively participate in the training, development the Culinary colleagues, according to the monthly training plan, JD Power report "comment cards", hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests
+ Conducts colleague performance appraisals to review colleagues' general performance and discuss any areas for fine tuning/development - and highlight areas of strength
+ Supervise all colleagues during the set-up, service and breakdown for each meal period
+ Conduct regular meetings with the Culinary colleagues to assist, provide support, build morale and enhance credibility
+ Verify that all scheduled staff is present and signed-in
+ Supervise all colleagues during the set-up, service and breakdown for each meal period-events
**2.Financial**
+ Help create the department's annual budget and the setting of departmental goals
+ Monitor budget and control expenses with a focus on food, and labour costs.
+ Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
+ Diligence in prevention of wastage
+ Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
+ Ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment
+ Assist the Executive Sous Chef-Executive Chef-Chef de Cuisines, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up
+ Coordinate with the Executive Chef, the restaurant Manager any special functions regarding food preparation and presentation, including additional costs and staffing requirements
+ Expedite orders on the line
+ Follow all control and key procedures
+ Ensure all "quality ingredients" are accurately ordered, received and stored following F.I.F.O. rotation
+ Ensure all "quality ingredients'' are professionally prepared in accordance with recipes, plating guides, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost
+ Monitor the hotel kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses
+ Understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures
+ Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar
+ Communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation
+ Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants
**3.Guest Experience**
+ Liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.
+ Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in the banquet
+ Identify and request assistance if required, prior to any breakdowns occurring
+ The ability to set up control systems, which will assure quality and portion consistency
**4.Responsible Business**
+ Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation
+ Report accidents and sickness in the log Book and to report any such incidents immediately to the Executive Sous Chef-Executive Chef, with clear and concise updates if required, and follow up completed
+ Attends meetings and briefings as instructed by the Executive Sous Chef, Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner
+ Inform and keep the Executive Chef up-to-date on challenges and irregularities and recommend courses of action
+ Respond to change positively, in the departmental function as dictated by the industry, company or hotel
+ Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them
+ Be an ambassador of Lateral service for the team
+ Have a complete understanding of, and adhere to the company's policy on Safety Procedures and Practices
+ Have a complete understanding of, and adhere to the company's policy relating to Food hygiene and Safe Food Handling practices
+ Have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets
+ Assist in writing and updating the relevant section of the Departmental Operations Manual
+ Take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specification.
+ Assume a professional interest for the quality of food prepared and presented in the employee dining room and the consistent - continuous improvement of related teams and product
+ Develop "Chef's Creations" which meet the needs of the target market and are in line with the operating concept for the restaurant-hotel
+ Completion of twice yearly Heartbeat surveys
+ Attendance at Departmental meetings and Heartbeat feedback meetings.
+ Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
+ Other ad-hoc duties - unexpected moments when we have to pull together to get a task done
+ May assist with other duties as assigned by management.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.

**Description:**
+ In charge the menu planning, food cost control, and fresh, market-driven offerings that reflect the outlet's concept and guest preferences.
+ Supervises kitchen operations and staff to ensure consistent quality, efficiency, and adherence to hygiene and nutritional standards.
+ Actively engages in team coaching, innovation, and guest satisfaction while reinforcing Hyatt's values and responding to guest feedback.
**Qualifications:**
Ideally with a university degree or diploma in Culinary management.
Minimum 2 years of work experience in a similar managerial role at an international branded hotel.
Fluency in spoken and written English required.
Strong interpersonal skills, good problem solving and administrative skills.
**Primary Location:** VN-34-Nha Trang
**Organization:** Hyatt Regency Nha Trang
**Job Level:** Full-time
**Job:** Culinary
**Req ID:** NHA00094
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

**Description:**
Assists in ensuring that all culinary activities are aligned with the overall Corporate Strategy and that corresponding hotel-level initiatives are implemented where applicable.
· Supports the development and ongoing revision of departmental Operations Manuals to ensure accuracy, clarity, and alignment with current practices.
· Conducts regular communication meetings, ensuring that departmental briefings are effective, purposeful, and scheduled as required.
· Contributes to the creation and maintenance of a comprehensive Departmental Operations Manual, outlining policies, procedures, workflows, and performance standards. Ensures the manual is reviewed and updated annually to reflect any operational changes.
· Participates in the preparation of the annual Culinary Business Plan, ensuring that Divisional Objectives are aligned with the hotel's strategic goals and the professional development needs of the culinary team.
· Collaborates with the Executive Sous Chef in the preparation and periodic revision of the Culinary Departmental Budget, ensuring financial targets are achieved and costs are managed efficiently.
Ensures that associates extend the same high level of service to internal customers across other departments, as appropriate.
· Handles all guest and internal customer inquiries and complaints in a courteous, professional, and efficient manner, ensuring timely follow-up and satisfactory resolution.
· Maximizes associate productivity by promoting multi-skilling, multi-tasking, and implementing flexible scheduling practices to support the financial objectives of the business and meet guest expectations.
· Provides direction to associates to ensure productivity standards are met, in accordance with **Hyatt Design Standards and Criteria** and the **Hyatt International Food and Beverage Operations Manual** **.**
· Maintains a strong focus on improving productivity and managing utility and payroll costs within acceptable parameters, ensuring optimal staffing deployment and energy-efficient operation of all equipment.
· Actively embraces the adoption of new technologies and equipment that enhance productivity and streamline operational processes.
· Identifies and pursues Marketing and Public Relations opportunities to enhance brand awareness and drive business growth.
· Continuously monitors and evaluates local, national, and international market trends, competitor activities, and vendor developments to ensure the hotel's operations remain competitive, relevant, and innovative.
**Qualifications:**
**Minimum requirements**
· Minimum of 3 years' experience in the same position.
· Pre-opening experience is preferred.
· Background in luxury hospitality, including both resort and urban city settings.
+ Candidates with professional experience in Vietnam or Southeast Asia are highly preferred.
· Excellent communication skills in both spoken and written Vietnamese and English.
**Primary Location:** VN-Kien Giang-Phu Quoc
**Organization:** Park Hyatt Phu Quoc
**Job Level:** Full-time
**Job:** Culinary
**Req ID:** PHU000446
Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

As the Chef de Cuisine at the Ocean Club, you will be responsible for managing all operational and administrative aspects of the restaurant. You must be able to effectively balance and prioritize your involvement in both areas based on business volume and other relevant factors.
You will also be expected to foster strong collaboration between the Ocean Club and the Main Production Kitchen to ensure optimal efficiency. In this role, you will oversee the daily operations and ongoing development of the à la carte menu, as well as beach and poolside service for our Regent guests.
Lead by example and utilize both your culinary expertise and leadership skills to foster a positive and productive work environment, delivering uniquely memorable Regent experiences to our guests.
As a recognized leader in your field, you will immerse guests in rich, unforgettable culinary journeys by embodying Regent's **Taste Gallery Philosophy** through exceptional presentation and flavor.
Collaborate closely with the restaurant manager and executive sous chef to design menus, set pricing, and plan promotional events that align with market trends and drive revenue.
Regularly review menu performance with the restaurant manager, considering dish popularity, food cost, and seasonality, and propose innovative updates to the Executive Chef.
Ensure all plating guides are current, distributed, and strictly followed in accordance with established dish descriptions, preparation methods, and visual presentation.
Demonstrate creativity, leadership, and strong organizational skills, working with the Executive Chef and Executive Sous Chef to uphold operational excellence through effective planning and execution.
Continuously monitor market trends and guest preferences to ensure the menu remains relevant and aligned with Regent's culinary vision.
Inspire and motivate your team to deliver "WOW" moments that surprise and delight our guests.
Maintain daily guest interaction, providing personalized, attentive service that reflects our guests' preferences and the special nature of their dining occasions.
Strive to position the Ocean Club as one of Vietnam's premier and most distinguished dining destinations.
Bring curiosity and innovation to the forefront by crafting your own signature **"Taste the Sea"** offerings-distinctive culinary discoveries that exceed guest expectations and reflect the **Taste Gallery Philosophy** .
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.