Executive Sous Chef at Accor

Phú Quốc, Kiên Giang Province, Vietnam -

Full Time

Start Date

Immediate

Expiry Date

10 Mar, 26

Salary

0.0

Posted On

10 Dec, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Expertise, Leadership, Menu Planning, Recipe Development, Food Cost Control, Food Safety, Inventory Management, Communication, Organizational Skills, Problem-Solving, Time Management, Team Collaboration, Creativity, Flexibility, Stamina

Industry

Hospitality

Description

Company Description Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury. Job Description We are seeking an innovative and experienced Executive Sous Chef to join our culinary team at our luxury resort in Phu Quoc, Vietnam. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of culinary excellence while showcasing the vibrant flavors of Vietnamese cuisine. Collaborate closely with the Executive Chef to develop new menus, focusing on local and international cuisines Oversee daily kitchen operations, ensuring efficiency and maintaining the highest quality standards Lead and mentor the culinary team, fostering a collaborative and innovative work environment Manage food cost control, inventory, and budgeting to optimize kitchen performance Ensure strict adherence to food safety regulations and hygiene standards Participate in menu planning, recipe development, and food presentation improvements Coordinate with other departments to enhance overall guest experience Assist in recruiting, training, and developing culinary staff Implement and maintain quality control measures across all food preparation areas Stay updated on culinary trends and incorporate innovative techniques into our offerings Contribute to the strategic planning and goal-setting for the culinary department Represent the culinary team in management meetings and guest interactions when necessary Qualifications Culinary School or College Diploma preferred Minimum 10 years of experience in management-level culinary positions, preferably in luxury resorts or high-end restaurants Proven expertise in Vietnamese cuisine and familiarity with international culinary trends Strong leadership skills with the ability to motivate and mentor a diverse culinary team Excellent organizational and time management abilities Proficiency in menu planning, recipe development, and food cost control Strong problem-solving skills and ability to make sound decisions under pressure Fluency in English; knowledge of Vietnamese is a plus Advanced food safety certification (e.g., ServSafe) Proficient in using culinary software, Microsoft Office, and inventory management systems Exceptional interpersonal and communication skills Demonstrated ability to work collaboratively in a fast-paced, multicultural environment Creativity and vision to continually elevate the dining experience Flexibility to work varying shifts, including weekends and holidays Physical stamina to withstand long hours in a kitchen environment Additional Information What awaits you... The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand. The ability to challenge the norm and work in an environment that is both creative and rewarding. Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity. A competitive package and plenty of development opportunities.

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Responsibilities

The Executive Sous Chef will oversee daily kitchen operations and collaborate with the Executive Chef to develop new menus. They will also lead and mentor the culinary team while ensuring adherence to food safety regulations.