KiN Hotel Group is seeking a hands-on Executive Chef to lead and elevate all culinary operations across the group. This role is responsible for food quality, menu development, recipe standardization, food cost management, kitchen leadership, training, and operational excellence across all F&B outlets and hotel properties. The successful candidate will be equally comfortable creating new menus, leading a busy service, coaching junior chefs, controlling costs, and implementing operational systems. This is not a desk-based role. We are looking for a chef who leads from the kitchen floor, drives standards through action, and continuously improves the guest experience.

II. Responsibilities

Culinary Leadership

• Lead all kitchen operations across KiN Hotel Group.
• Establish and maintain culinary standards across all outlets.
• Ensure consistency of recipes, presentation, portioning and quality.
• Create a positive, professional and performance-driven kitchen culture.
• Conduct regular property visits, audits and coaching sessions.

Menu Development & Innovation

• Develop and maintain menus for: Breakfast Operations, In-Room Dining, Rooftop Bars, Restaurants, Pool Operations, Banquets & Events, Catering Activities
• Lead menu reviews and seasonal menu updates.
• Introduce new dishes and concepts aligned with market trends and guest expectations.
• Develop signature dishes that strengthen KiN Group's identity.
• Conduct tastings, menu presentations and product trials.

Recipe & Costing Management

• Ensure all recipes are documented and standardized.
• Develop and maintain recipe cards, plating guides and production standards.
• Work closely with the ERP project team to ensure all recipes and costs remain updated.
• Review recipe profitability and recommend improvements.
• Support menu engineering initiatives.

Food Cost & Inventory Control

• Achieve approved food cost targets across all properties.
• Control waste, overproduction and unnecessary purchasing.
• Monitor inventory management and stock control systems.
• Implement FIFO procedures and inventory best practices.
• Review purchasing specifications and supplier pricing.
• Work closely with Purchasing and Finance to improve margins while maintaining quality.

Food Safety & Compliance

• Ensure full compliance with HACCP requirements.
• Maintain the highest standards of food safety, hygiene and sanitation.
• Conduct regular kitchen inspections and audits.
• Ensure all kitchen teams complete required food safety training.
• Maintain all food safety records and documentation.

Training & Talent Development

• Recruit, train and develop culinary talent.
• Build succession plans for key kitchen positions.
• Conduct regular skills assessments.
• Provide hands-on coaching and mentoring.
• Develop future Sous Chefs and Head Chefs within the organization.

Operational Excellence

• Ensure efficient kitchen workflows and production planning.
• Support large-scale events and catering activities.
• Participate in BEO meetings and event planning.
• Collaborate with Operations, F&B, Engineering, Purchasing, Finance and HR teams.
• Drive continuous improvement initiatives.

Project & Strategic Responsibilities

• Support the implementation of KiN Group culinary standards across all properties.
• Participate in hotel openings, renovations and outlet repositioning projects.
• Support ERP and digital transformation initiatives related to recipes, purchasing and inventory.
• Assist in creating annual business plans and budgets.
• Work with the Global Director of F&B on strategic projects and group-wide initiatives.

• Lương thỏa thuận.
• Thưởng lễ tết, Sinh nhật.
• Tham gia BHXH, BHYT theo quy định
• Du lịch hằng năm, YEP.

• Diploma or Degree in Culinary Arts, Hospitality Management or related field.
• Minimum 8 years of professional culinary experience.
• Minimum 3 years as Executive Chef, Cluster Chef or Senior Executive Sous Chef.
• Experience in multi-outlet hotel environments.
• Experience with breakfast operations, à la carte dining, banquets and events.
• Experience opening new concepts or repositioning existing operations is highly desirable.

Strong understanding of:

• Food Cost Control
• Menu Engineering
• HACCP
• Inventory Management
• Purchasing Systems
• Kitchen SOP Development
• Recipe Standardization
• Comfortable using: Microsoft Office, Google Workspace, Hospitality Systems, Inventory and Recipe Management Platforms
• Fluent in English and Vietnamese.

• Leads by example.
•  Maintains standards without constant supervision.
• Develops people rather than simply manages them.
• Is commercially aware and cost conscious.
• Is highly organized.
• Is proactive and solution-oriented.
• Takes ownership of problems and follows through.
• Thrives in a fast-paced hospitality environment.

YÊU CẦU HỒ SƠ

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