Executive Chef (Pre-Opening) Vietnamese or Expat

We are looking for an experienced & creative individual to lead the implementation, training & operation of the Food Production aspects of a new luxury boutique resort on the coast of Phu Yen. The position will be overseeing 3 restaurants as well as the employee dining facilities, all with innovative concepts and design, in close collaboration with the F&B Manager and the corporate F&B team.

Employee Selection

• All employees selected meet the essential requirements of the employee specifications for their position.

Training & development

• Employees are been trained in all essential tasks as per the requirements

• Training plans for all employees are prepared, implemented and regularly updated

• An active talent spotting program is in place to support succession planning and career growth.

Consistent food quality in all F&B outlets & events

• Outlet food concepts are documented, implemented and monitored.

• All recipes are followed strictly according to the approved standard.

• All kitchen employees demonstrate the Zannier Hotels service behaviours at every point of contact.

• The Sequences of Service (SOS’) are developed and consistently applied in all outlets and events.

• Recipes are developed and trained as per approved concepts.

• Preparation and presentation of food is of consistent high quality and following the resorts approved recipes.

• Any service recovery issues are reported, investigated and corrective action is taken.

• Guest satisfaction and feedback is actively obtained and used to enhance the guest experience.

Profit Optimisation.

• Budgeted revenue figures for each outlet are achieved.

• Expenses are in line with the budget.

• Departmental PNL’s are analysed monthly and opportunities for profit optimisation are created and implemented.

• Food wastage is kept to a minimum and does not affect the departmental profit.

• Menu engineering tools are in place and menus are updated regularly.

• Menu are created and new dishes are developed to consciously optimise profit .

Health & Safety

• HACCP standards are maintained at all times and any issues are reported, investigated and followed up immediately

• Employees are trained and aware of HACCP standards and follow strictly

• All employees are groomed and take care of personal hygiene as per company standards

• Regular inspections of all kitchen outlets are conducted and reported

• Regular inspections from the government with its regulations are passed without any punishments

Reporting & Administration

• Daily, weekly and monthly reports are prepared in time and sent to management

• Controls of all furniture, fixtures and equipment are in place and replacements are in line within the budget

• All legal aspects are fulfilled in regards to food handling

• Relationships are established and purchasing of all food items are in line with the resorts regulations and procedures