Overview
A prestigious 5-star hotel in Hanoi, featuring 450 + guest rooms and seven diverse F&B outlets, is seeking an experienced and visionary Executive Chef to lead all culinary operations. This role is central to shaping the hotel’s gastronomic identity from pre-opening through to full operation.
Oversee all kitchen operations across multiple restaurants, bars, lounges, and large-scale banqueting facilities.
Drive and maintain world-class culinary standards appropriate for a leading international 5-star hotel.
Implement consistent food quality, presentation, and hygiene standards across all outlets.
Lead menu planning, recipe development, and seasonal updates for nine distinct F&B venues.
Work closely with consultants, brand partners, and internal stakeholders on concept design and refinement.
Introduce innovative culinary trends while ensuring alignment with local and international market expectations.
Direct all activities, including OS&E planning, kitchen design review, workflow optimisation, and supplier selection.
Provide critical input from concept creation through to final rollout for new outlets.
Play a key role in future expansion or enhancement projects within the property.
Recruit, mentor, and develop a large, multicultural culinary team.
Establish training programs to enhance skill levels, food safety knowledge, and operational efficiency.
Foster a culture of excellence, creativity, and accountability.
Oversee high-volume banqueting operations, ensuring exceptional standards for conferences, weddings, corporate events, and VIP functions.
Collaborate with the Events and F&B Service teams to deliver flawless, large-scale culinary experiences.
Manage food cost control, budgeting, monthly forecasting, inventory, and supplier negotiations.
Ensure high profitability without compromising quality, consistency, or positioning.
Extensive experience as an Executive Chef or Senior Sous Chef within luxury international hotels or upscale dining environments.
Strong background managing large teams, multi-outlet operations, and high-volume banqueting.
Proven pre-opening experience is highly advantageous.
Creative culinary vision paired with excellent organisational and leadership skills.
Deep understanding of food safety, HACCP standards, and modern kitchen operations.
Ability to work collaboratively with consultants and hotel leadership.
Adaptable, confident, and able to thrive in a fast-paced flagship environment.
This hotel is part of a well-known, respected hotel resort group of note. Highly respected and sought-after company
Interested, and we hope you are: Contact Stuart Mullins for a confidential discussion
61 403 251 411
esirecruit@bugpond.com