Executive Chef

Responsibilities

The Executive Chef will be responsible for overseeing all operational, administrative, and financial aspects of the kitchens associated with Regent Phu Quoc. This role requires strong leadership, organizational, and administrative skills. The Executive Chef will be responsible for planning, organizing, managing, and overseeing the work of the culinary and stewarding teams. They will also be responsible for continuously developing and enhancing the Culinary/Stewarding Department, with a focus on delivering superior quality and consistency. The Executive Chef will lead and support the Culinary Brigade, ensuring that the highest standards are met. Their role will also involve providing guidance and expertise in menu design and food production to achieve the culinary operation's goals, as well as contributing to the overall guest experience and profitability of the hotel while upholding Regent Brand Standards.

Leadership and Managerial Duties:

Oversee all operational and administrative aspects of the culinary division as appropriate and be able to prioritize the required level of engagement in all areas depending on business volumes and other related parameters

Formulate and implement procedural guidelines, policies, and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor, and operating expenses cost control

Guide and support the culinary team in the implementation and adherence to company standards, processes & systems

Develop standards, processes, and tools to assist in delivering consistent culinary products

Provide visionary leadership and management from the development process, product creation through implementation

In accordance with applicable standards, policies, and overall business requirements, the Executive Chef will train, evaluate, and schedule all culinary colleagues.

To support the Chief Steward in creating and maintaining the cleaning and side duty schedules for all positions and ensure compliance and follow through

Supervise the maintenance and cleanliness of the kitchens and stewarding area at all times and carries out daily monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment

Oversee and follow through the food safety standards set by Regent Phu Quoc and through the local Vietnamese Municipality rules and regulation

Work closely with all outlet managers and all Chef de Cuisines to plan menus, prices, and promotional events in order to maximize revenue-generating opportunities in line with market demands

Continuously identify areas for improvement in food and beverage quality will be achieved through reviewing various quality audit reports, guest comment cards, and guest incident reports. Formulate action plans accordingly accordingly, in cooperation with the respective Managers.

Collaborate with Purchasing team in identifying and sourcing required products

Ensure that Regent Phu Quoc grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care

Ensure proper care, security, and maintenance of all hotel equipment through attentive supervision

By observing all aspects of the business forecasts, The Executive Chef will implement effective planning to make efficient arrangements for labor, equipment, and supplies accordingly.

Ensure that all plating guides are followed according to the set dish description, cooking method, and presentation image

Develop culinary and stewarding teams and improves their performance through coaching and feedback, and creates performance and development goals for colleagues

The Executive Chef will ensure that colleagues are well-trained to deliver with compliance and meet the standards we expect.

Ensure the Executive Sous Chef/ Chef de Cuisines, communicates and delegates the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up accordingly

Conduct regular hands-on dish training to ensure the food knowledge of all chefs is up to date.

Financial and administrative duties:

Monitor and control monthly P&L with a focus on food cost, labor cost and cost of consumables

Prepare a weekly roster to schedule all colleagues effectively to maintain the service standards of Regent Phu Quoc while operating within budgeted labor cost guidelines and headcounts, depending on the business volume

Manage the overall creation of menus, preparation instructions, and individual plating guides by ingredients and corresponding portion sizes.

Ensure that all kitchens outlets have a professional recipe costing prior the hotel opening date to establish selling prices

Ensure that all recipes are up to date and in line with selling prices

Carry out regular analysis of outlet-related financial information including menu engineering

Be able to assign prices for food items on daily menus that result in net profit for the food cost area and participate in making decisions regarding printing, layouts, posting, and distribution of menus

Monitor and analyze the menus and products of competitive restaurants and keep up to date with international culinary trends to maintain a competitive advantage.

Ensure that proper work orders are completed to repair culinary equipment and solid follow-up to ensure maximum operating equipment

Guest Experience duties:

Ensure customer satisfaction in accordance with the Regent Distinction Service Behaviours, the Strategic Brand Pillars, and the respective service standards of Regent Brand

Ensure that all food offerings on the resort are the most attractive and tasteful possible to provide always the best quality food to our guest

Personally meet potential event guests for menu planning and discussions. Interact with Regent guests on a daily basis in the outlets and create a meaningful relationship

Personally monitor and follow through on any requirements of VIP guests and special dietary requirements.

Drive and motivate the team to create curating decadent moments to surprise and delight guests throughout the hotel delivering a harmonious flow

Attend Departmental meetings and Guest feedback meetings and take ownership in any special comment or requirement from guest

Other duties:

Be updated with the latest food trends in the F&B industry to ensure that Ala Carte dishes and Buffets are in line or ahead with international standards

Plan and execute interesting and attractive promotional activities for banquets or outlets together with the Food and Beverage department

Attend and participate in all required meetings as scheduled

Perform any other reasonable duties as required by the General Manager of Regent Phu Quoc

Be responsible for keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.

Qualifications

Commitment: You consistently strive to perform at your very best, never hesitating to go the extra mile. Your commitment is demonstrated by your willingness to stay until the job is complete or seamlessly handed over to your colleagues. Your unwavering focus on completing tasks ensures that no loose ends are left, fostering a seamless and efficient work environment.Growth mind-set: You firmly believe that there is always room for growth and improvement. You eagerly welcome challenges as opportunities for personal and professional development. Mistakes are seen as stepping stones towards progress, and you actively seek to learn from them.

Proactive attitude: Proactive mind-set: Your intrinsic motivation urges you to consistently stay one-step ahead, effortlessly handling daily tasks while seamlessly anticipating and fulfilling guests needs.

Consistency: In your role as a supervisor, you will diligently ensure the consistent delivery of exceptional service and continuously upholding the resort's high standards of quality at all times.

Team player: You firmly recognize the significance of teamwork in achieving shared objectives. With a deep understanding of your role within the team, you actively contribute towards a common goal while always be a reliable source of support for your colleagues whenever needed.

Required Skills

- Minimum of 5 year's experience as an Executive Chef in a 5-star luxury hotel

- Proven success in managing renowned F&B restaurants with adherence to Forbes 5 Stars Standards

- Highly skilled and hands-on Chef with expertise in various cuisines

- Demonstrated knowledge and experience in menu planning and cost control

- Familiarity with HACCP systems and ISO 22000

- Strong leadership abilities and exceptional interpersonal skills

- Innovative and forward-thinking mindset

- Excellent written and spoken English proficiency

- Solid communication and training capabilities

- Acquainted with competitor analysis and best practices

- Positive can-do attitude, motivated and passionate, always seeking opportunities for growth and skills development

- Guest-centric approach with a friendly and engaging demeanor

- Outgoing personality with significant guest interaction

- Ability to embrace and respect the local culture

- A thoughtful leader

Language

Good English communications and writing skills to facilitate the communication process