Executive Chef - Six Senses Ninh Van Bay

As Executive Chef, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.

 As Executive Chef, I will assume full responsibility for the efficient operation of the Kitchen department to provide exceptional products and services within brand operating standards.

• Continually focus on the rejuvenation of the culinary experience. Monitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting and growing our own produce and featuring this produce in our culinary offering. 
• All aspects of wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products. 
• Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms. 
• Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices. 
• Instil a cost-focused philosophy through training and education.  
• Establish and deliver pre-established financial returns related to revenue generation, profitability and ROIC. 
• Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel. 

Requirements:

• Foreign Candidate
• University degree in a related field is at least 3 years or a relevant professional certification with at least 5 years of experience in a similar role.
• Excellent communication and presentation skills both written and verbal.
• Leadership skills with the ability to train and develop multinational culinary team.
• Proficiency in cooking techniques, food presentation and compliance with food safety and hygiene standards.
• Service-oriented mindset with strong focus on guest experience and alignment with the resort’s sustainability philosophy...