Chef de Cuisine - Tran Dynasty at Accor

Hà Nội, , Vietnam -

Full Time

Start Date

Immediate

Expiry Date

24 Aug, 26

Salary

0.0

Posted On

26 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Vietnamese Cuisine, Menu Design, Kitchen Management, Culinary Innovation, Cost Management, Team Leadership, HACCP, Food Safety, Guest Engagement, Staff Training, Portion Control, Luxury Dining

Industry

Hospitality

Description

Company Description Tran Dynasty blends the heritage of Vietnam’s Tran era with the bold creativity of today. Traditional architecture meets modern art, setting the stage for refined Vietnamese cuisine and immersive design. From open-kitchen theatrics to private dining rooms filled with curated local artworks, every detail is crafted to inspire. With personalized rituals, thoughtful service, and a vibrant bar, it’s more than a meal - it’s a cultural journey that celebrates the beauty of tradition and the spirit of innovation. We are seeking a Chef de Cuisine who embodies this same harmony - a visionary culinary leader who can translate heritage into contemporary expression. This role calls for a charismatic, hands-on professional with strong emotional intelligence, a deep respect for Vietnamese culinary traditions, and the creativity to evolve them for today’s discerning guests. As a key driver of the restaurant’s identity, the Chef de Cuisine will lead and inspire the brigade, curate distinctive menus, and deliver exceptional dining experiences with consistency, passion, and precision. Job Description The Chef de Cuisine for Tran Dynasty is responsible for leading and managing the Vietnamese specialty kitchen, ensuring the highest standards of authenticity, quality, and presentation of traditional and contemporary Vietnamese cuisine. This role plays a key part in positioning Tran Dynasty as a premier Vietnamese dining destination, delivering memorable culinary experiences that celebrate the rich heritage and flavors of Vietnam while achieving key business objectives. Operations Design and manage authentic Vietnamese menus inspired by traditional recipes, regional specialties, and contemporary trends Collaborate closely with Consulting Chef Luke Nguyen on menu development, culinary innovation, and signature dish creation Lead the preparation and presentation of all dishes to ensure consistency, quality, and alignment with Tran Dynasty’s concept Ensure knowledge transfer from the consultant chef to the team through comprehensive training and hands-on coaching Implement procedures to minimize wastage, control portion sizes, and ensure sustainable practices Ensure food presentation and preparation meet the highest standards of the hotel and brand Team Management Lead, interview, select, and develop the Tran Dynasty kitchen team with a focus on Vietnamese culinary excellence Conduct performance reviews and foster ongoing development of authentic knowledge and culinary skills Plan and conduct regular training on Vietnamese cuisine, cooking methods, and ingredient handling Prepare weekly staffing schedules in line with forecasted business and cost efficiency Conduct monthly team meetings to communicate updates, gather feedback, and enhance engagement Ensure alignment with Tran Dynasty’s culinary vision and hotel F&B strategy Health, Hygiene and Safety Apply necessary precautions with regards to hotel food safety and hygiene standards (HACCP) Be well versed in hotel fire, life safety, and emergency procedures Report and take appropriate action to correct any health or safety hazards Liaise with Engineering regarding maintenance and repairs of equipment Check and ensure proper storage of raw and processed food items, including food conditions in freezers Instruct staff on emergency measures in case of accidents and ensure the first aid kit is stocked and available in kitchens in collaboration with the hotel’s clinic Ensure all work areas in the kitchen are kept tidy and clean Qualifications Knowledge and Experience Formal culinary education or relevant certification is preferred Minimum 3 years as Sous Chef or Chef de Cuisine in a reputable Vietnamese restaurant or luxury hotel In-depth knowledge of authentic Vietnamese cuisine, ingredients, and preparation techniques Strong communication skills and proficiency in English Proven ability in high-end dining, cost management, and menu design Competencies Passionate about Vietnamese culinary heritage and innovation Strong leadership, interpersonal, and development skills Business-minded with focus on quality, guest experience, and financial results Strong guest engagement and communication abilities Calm, adaptable, and solutions-focused under pressure Professional appearance and grooming at all times Additional Information Opening for Vietnamese only Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Lead and manage the Vietnamese specialty kitchen to ensure high standards of authenticity, quality, and presentation. Collaborate on menu development and innovate signature dishes while managing the kitchen brigade and operational costs.