Hoiana Resort & Golf ★ 3.5

SCOPE OF WORK

Lead the planning, execution, and continuous enhancement of Asian culinary operations, ensuring refined cuisine standards, operational effectiveness, and a dining experience aligned with luxury resort expectations.

KEY RESPONSIBILITIES AND ACCOUNTABILITIES

Duties may include but not limited to:

• Lead the day-to-day execution of Asian kitchen operations, ensuring seamless coordination, consistency, and adherence to established culinary standards.
• Develop and refresh Asian menus, including signature and seasonal offerings, aligned with guest expectations and operational capabilities.
• Proactively research and evaluate emerging Asian culinary trends and shifting guest preferences, strategically integrating relevant concepts into menu planning and culinary direction to maintain competitiveness and uphold the resort’s premium dining positioning.
• Set and uphold culinary standards for food quality, presentation, and execution, ensuring consistent excellence across all Asian culinary operations.
• Create, document, and regularly review culinary recipes to ensure consistency in execution, operational efficiency
• Direct kitchen productivity, workflow design, and resource deployment to drive operational efficiency, cost effectiveness, and sustainable performance.
• Lead and support recruitment initiatives by actively contributing to talent assessment, selection, onboarding, and capability building of the culinary team.
• Develop culinary talent through structured coaching, mentoring, and performance management to build a strong and future-ready kitchen team.
• Enforce full compliance with food safety, hygiene, and sanitation requirements, maintaining a safe and regulation-compliant kitchen environment.
• Oversee coordination with Stewarding and cross-functional departments to ensure optimal cleanliness, safety, and operational readiness of all kitchen areas.
• Play a key role in defining and executing the Asian culinary direction, ensuring menu concepts, kitchen operations, and product standards are strategically aligned with the resort’s long-term business objectives and brand positioning.
• Analyze guest feedback and operational performance data, translating insights into continuous improvements in menu offerings and dining experiences.
• Comply with all of the Company's regulations and policies from time to time (including, but not limited to Internal Labor Regulations, Code of Conduct, Internal policies …)
• Perform all other duties as assigned by the Head of Division from time to time, within the scope of job position.

• Professional and multicultural working environment
• Good and competitive HR benefits (Additional insurance, staff housing, daily shuttle bus Danang - Hoiana, duty meal, ...)
• Big-scale project in central Vietnam
• Career Development Opportunity

• Minimum 5 years of experience in Asian kitchens within international resorts, or integrated resorts with strong Sous Chef or previous Chef de Cuisine experience.
• Strong expertise in Asian cuisine, with the ability to lead kitchen operations, maintain culinary standards, and develop high-performing teams.
• Thorough knowledge of food safety regulations, hygiene standards, and contemporary kitchen practices.
• Relevant culinary qualifications or equivalent professional experience.
• Proven leadership and communication skills, with the ability to manage kitchen operations effectively in a fast-paced, high-pressure environment.
• Proficiency in English; additional language skills are an advantage.
• Flexible to work shifts and meet operational demands.