Executive Chef

Mandarin Oriental, Da Nang is a forthcoming ultra-luxury beachfront resort located on Vietnam’s central coastline, approximately 15 minutes from Da Nang International Airport. Currently targeted to open in 2027, the resort is being developed as a villa-led luxury destination featuring approximately 60 resort villas together with around 80 branded residences within the wider development. Guests will enjoy a range of luxury resort experiences including dining venues, wellness facilities, curated resort experiences, water sports activities, beachfront amenities, and private villa pools. Combining Mandarin Oriental’s legendary service with one of Vietnam’s most desirable coastal destinations, the resort represents one of the Group’s most significant upcoming openings in Southeast Asia.

Role Summary

Reporting to the Director of Food & Beverage, the Executive Chef will lead the culinary vision, pre-opening planning, and ongoing operation of all kitchens at Mandarin Oriental, Da Nang. This role is responsible for developing distinctive dining concepts, establishing culinary standards, overseeing menu engineering and recipe costing, driving food quality and guest satisfaction, and building a high-performing culinary team. The successful candidate will bring significant luxury resort experience and a proven track record in pre-opening environments, helping establish Mandarin Oriental, Da Nang as one of Vietnam’s leading luxury resort dining destinations.

As Executive Chef, you will be responsible for the following duties:

Departmental

• Operational Leadership: Oversee all operational and administrative aspects of the Culinary Division, prioritising engagement based on business volumes. Formulate and implement policies, standards and procedures for menu design, product specifications, sanitation, and food, labour and operating cost control.
• Strategic Innovation: Monitor industry trends and collaborate with internal and external partners on culinary development initiatives. Lead concept development, menu innovation and culinary programming that supports the resort’s positioning.
• Team Management: Recruit, train, evaluate and schedule culinary colleagues according to business requirements. Foster a culture of excellence, teamwork, development and accountability.
• Quality & Guest Satisfaction: Drive culinary excellence across all outlets, ensuring consistency, creativity, presentation and guest satisfaction. Work closely with F&B leadership on menus, promotions and pricing strategies.
• https://careers.mandarinoriental.com/jobs/executive-chef-da-nang-vietnam-da-nang-vietnam