Executive Chef

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.

We are seeking a visionary Executive Chef to lead the culinary operations at Rixos Premium Phu Quoc. The ideal candidate will be passionate about food innovation, have deep knowledge of Vietnamese and international cuisines, and possess proven leadership experience in a luxury resort environment.

You will be responsible for delivering world-class dining experiences, managing a large multicultural team, and overseeing the strategic direction of all culinary outlets, banquet operations, and kitchen functions.

Key Responsibilities

• Lead and inspire the entire culinary team, setting the standard for quality, creativity, and excellence across all outlets
• Drive the development of innovative menus, highlighting Vietnamese flavours and global influences in alignment with the Rixos brand
• Oversee all aspects of kitchen operations, including food preparation, service standards, sanitation, and food safety compliance
• Manage food cost controls, budgeting, procurement, and inventory to maximise efficiency and profitability
• Collaborate with F&B, Events, and Marketing teams to enhance the overall guest experience
• Maintain high standards of hygiene, food safety, and kitchen cleanliness according to international and local regulations
• Recruit, train, and develop kitchen talent with a focus on succession planning and team engagement
• Ensure consistency in food quality and presentation across all outlets, including fine dining, buffet, in-room dining, and banquets
• Stay abreast of international culinary trends and integrate innovative techniques and offerings where appropriate
• Represent the culinary department in leadership meetings and guest-facing interactions when required

• Degree or diploma in Culinary Arts from a recognised institution
• Minimum 10–12 years of progressive experience in high-end or luxury hospitality, with at least 5 years in an Executive Chef role
• Proven experience managing multi-outlet operations, including banqueting and large-scale service
• Deep understanding of Vietnamese cuisine as well as international culinary concepts
• Strong leadership, communication, and team development skills in a multicultural environment
• Excellent financial acumen with a strong background in cost control, budgeting, and procurement
• Fluent in English; knowledge of Vietnamese or other languages is an advantage
• Advanced food safety certification (e.g. HACCP, ServSafe)
• Proficient in culinary and inventory management software
• High level of creativity, strategic thinking, and attention to detail
• Flexibility to work varied hours, including weekends and holidays