Executive Chef

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Four Seasons Resort The Nam Hai is a Forbes Five-Star winner for six consecutive years. With an idyllic location on Vietnam’s culturally rich central coast, the Resort offers a portal to three extraordinary UNESCO World Heritage sites (Imperial City of Hue, My Son Sanctuary and Hoi An) and a breezy respite on the country’s most celebrated beach. Four Seasons Resort The Nam Hai is 35 hectares wide – Sun-dappled tropical gardens-featuring 4,500 coconut palm trees, bordering a one-kilometer stretch of Ha My Beach & 30 minutes drive from Danang Airport & 15 minutes from Hoi An

Position Overview:

Four Seasons Resort, The Nam Hai, Hoi An is seeking an experienced and visionary Executive Chef to lead our culinary operations.

Reporting to the Director of Food and Beverage, you will be responsible for the daily operation of the culinary team which includes 3 Restaurants and Bars, Banquets, In-Room Dining and our Employee Restaurant.

This role demands exceptional expertise in kitchen management, menu development, and team leadership, ensuring the highest standards of quality and creativity in all aspects of our food offerings.

Key Responsibilities:

• Oversee the preparation and presentation of all food items to maintain consistency, quality, and creativity.
• Coordinate and supervise the ordering of all food supplies and kitchen equipment. Approve products to meet quality standards, maintain cost accounts, and take full responsibility for food preparation areas.
• Innovate and develop concepts and menus for existing outlets and future projects while considering factors such as product availability, cost control, and market trends.
• Experience in managing external partnerships with third-party Chefs to enhance the hotel’s culinary offerings.
• Communicate, liaise and assist in managing ownership F&B needs and expectations
• Provide effective leadership, mentorship, support, and model culinary excellence with the Executive Chefs and their teams.
• Liaise, and formulate partner relationships with key suppliers.
• Plan budgets, assign menu pricing, and manage cost controls to achieve profitability.
• Complete and provide performance evaluations for all kitchen employees, making recommendations for salary adjustments and career development as needed.
• Focus on quality standards, continual improvement, professional development, and training while developing a culture of a team community.
• Must be able to teach and develop talent at all levels with patience and care.
• Encourage and develop chef and guest interactions.
• Lead and organize the future development of outside catering opportunities
• Work closely with the engineering teams on annual ESG Hotel goals and new global development initiatives

• Experience in executing outside catering operations, ensuring excellence in offsite events.

• Liaises with kitchen design consultants, technical service consultants, and Design & Construction and Procurement teams for culinary operations.
• Develop staffing templates for various operations based on size, complexity, and cuisine.

• Organize and prepare work schedules for kitchen staff based on operating forecasts while adhering to budgeted figures.

• Hire, train, discipline, supervise, and inspire a high-performing culinary team while maintaining high morale and motivation.

• Work closely with the Food & Beverage Director and Director of Catering on special functions regarding food preparation, presentation, staffing requirements, and additional costs.

Qualifications Requirements:

• Proficiency in Spanish and English (reading, writing, speaking).
• Experienced in Hygiene analyses, HACCP procedures, training, and development
• Requires outstanding culinary knowledge and skills. In addition, the ability to develop consistency and quality.
• Requires exceptional leadership skills and creative problem-solving.
• Requires highly developed organisational skills and strong and detailed business acumen for complex culinary operations
• Assessing and developing others while leveraging key strengths
• Proven creativity and adherence to high-quality standards.
• Business acumen.
• Higher degree in culinary arts, Hospitality, or equivalent progressive leadership experience.
• Ten years previous experience as an Executive Chef at high end Hotels.
• Some travel 10-15% is required for training, conferences, and special events, in addition to travel to the managed properties
• https://careers.fourseasons.com/us/en/job/REQ10344379/Executive-Chef