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Executive Chef

AccorHotel · Phu Quoc, Vietnam

Pay not listed by source

Pay
Not listed by source
Employment
Full-time
Venue
Restaurant
Seniority
Head
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About the role

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. Rixos Properties is seeking an accomplished Executive Chef to manage kitchen operations and ensure exceptional food quality across all outlets. This role involves culinary innovation, team leadership, and adherence to brand and safety standards.  Key Responsibilities:  • Kitchen Operations: Manage daily kitchen activities, ensuring efficiency and high food quality.  • Menu Planning: Create and update menus with innovative and seasonal offerings.  • Staff Management: Train and supervise kitchen staff for skill development and performance.  • Inventory & Cost Control: Monitor inventory levels, food costs, and minimize waste.  • Compliance: Maintain hygiene, health, and safety standards in all kitchens.  • Guest Satisfaction: Ensure food presentation and taste meet guest expectations.  Sustainability: Commit to and maintain sustainable practices by enhancing resource efficiency, minimizing waste, and promoting eco-friendly, social, and ethical initiatives. Align with the hotel's broader ESG (Environmental, Social, and Governance) and CSR (Corporate Social Responsibility) objectives to drive positive impact across all pillars of sustainability.  Compliance and Standards: Ensure full compliance with local legal requirements, international standards, health and safety regulations, company policies, ISO standards, and industry best practices. Continuously review and update operational processes to ensure alignment with evolving legal and regulatory requirements.  • Degree or diploma in Culinary Arts.  • Proven experience as Executive Chef in luxury hospitality.  • Strong culinary and leadership skills.  • Budgeting and cost control knowledge.  • Excellent communication and organizational abilities. 

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