Executive Chef

• Develop and regularly refresh seasonal Kaiseki menus that reflect the Japanese culinary principles of five colours (Goshiki), five flavours (Gomi), and five cooking methods (Gohō).
• Design wellness-focused Onsen menus featuring medicinal herbs and fresh, locally sourced produce from the Da Lat highlands, tailored to nourish and replenish guests after their mineral bathing experience.
• Develop Omakase, Teppanyaki, and À la carte/Set Menu offerings across all hotel restaurants and dining venues.
• Standardize recipe documentation, ingredient specifications and portioning, dish presentation guidelines with reference photographs, and procedures for controlling ingredient wastage.

• Review and approve kitchen layouts and workflow arrangements based on a one-way operational flow, ensuring food safety, hygiene compliance, and optimal equipment functionality.
• Establish equipment and supply specifications, evaluate requirements, and recommend the procurement of kitchen tools, utensils, and specialized equipment.
• Develop Standard Operating Procedures (SOPs) covering all kitchen operations.
• Develop training plans and curricula for kitchen staff in preparation for the Trial Run and Soft Opening phases.
• Ensure that kitchen facilities, personnel, ingredients, and operational procedures are fully prepared and ready before the official opening.

• Personally lead Omakase Counter and Teppanyaki live cooking stations during trial operations, special events hosted by BODs, and dining experiences for VIP/VVIP guests.
• Demonstrate professional culinary presentation skills, share the stories behind ingredient origins, and convey the spirit of Omotenashi hospitality to every guest.
• Train, mentor, and transfer culinary techniques and expertise to the Head Chef, Chef de Partie, and Teppanyaki/Omakase Shift Supervisors.

• Develop daily operational plans for all kitchen areas, covering opening procedures, food preparation, cooking, service, and end-of-shift cleaning and closing procedures.
• Directly supervise the food expediting and plating process at the Pass/Expediter station during peak service hours.
• Inspect each dish for doneness, temperature, presentation, and service timing before it is served to guests.
• Work closely with Restaurant Managers to coordinate service flow, gather guest feedback, and address special guest requests.

• Establish and supervise procedures for receiving, storing, and handling fresh imported and locally sourced seafood.
• Strictly monitor temperatures in cold storage facilities, -60°C freezers, and dry-aging cabinets, as well as procedures for sushi rice preparation and storage.
• Implement and supervise protocols for sanitizing specialized knives and utensils, using colour-coded cutting boards, and controlling raw food preparation areas.
• Ensure all kitchen operations comply with food safety and hygiene regulations and the resort’s operational standards.
• Take overall responsibility for food safety across all kitchen areas, coordinating with relevant departments to address any issues that arise.

• 1. Collaborate with Procurement to vet, select, and evaluate reputable seafood suppliers, including officially imported seafood from Japan, such as Toyosu and Hokkaido products, as well as premium fresh seafood sourced from Vietnam.
• Source, develop, and maintain partnerships with organic farms in Da Lat and Lam Dong to ensure a seasonal supply of fresh produce, fruits, and herbs.
• Establish par stock levels and approve daily purchasing plans.
• Monitor and control the quality, origin, expiry dates, and storage conditions of all ingredients.
• Proactively prevent shortages, overstocking, and spoilage of high-value ingredients.

• Develop the organizational structure and staffing plan for all kitchen operations.
• Personally participate in interviewing, selecting, and assigning personnel across all kitchen levels, including Head Chefs, Chef de Partie (CDP), Commis Chefs, and Stewards.
• Develop training curricula and conduct regular training sessions on Japanese knife techniques, whole-fish preparation, sushi preparation, sushi rice management, and culinary presentation skills.
• Evaluate team members’ competencies and job performance, and develop career progression plans for the team.
• Control kitchen labour costs within the approved budget.
• Foster a professional and disciplined working environment that encourages continuous learning and improvement.

• Establish and control the Food Cost target at 35%–38%, while maintaining ingredient quality and dish standards.
• Monitor and analyze cost reports, ingredient consumption, and wastage rates on a daily, weekly, and monthly basis.
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  Identify the causes of cost variances and implement timely corrective measures.
• Collaborate with the F&B Manager and Accounting Department to develop selling prices, menu structures, and dish pricing strategies.
• Recommend strategies to optimize revenue, control costs, and improve profit margins.

• Collaborate with the Sommelier and service team to develop food pairing recommendations featuring Japanese Sake, wines, and Japanese teas tailored to each menu.
• Collaborate with the Sales & Marketing Department to organize culinary events and host guest groups, media representatives, and KOLs.
• Contribute to building a premium Japanese culinary brand image rooted in the Ryokan philosophy.
• Prepare daily, weekly, monthly, quarterly, and ad hoc reports for the General Manager on the overall kitchen operations, quality, staffing, revenue, and costs.

• Hold a college diploma or higher in a relevant field.
• Have at least 5–7 years of experience working in a professional kitchen environment.
• Have at least 2–3 years of experience as an Executive Chef or Executive Sous Chef at a 4–5-star hotel/resort or a premium Japanese culinary establishment.
• Have experience managing Japanese dining concepts such as Kaiseki and Omakase.
• Candidates with hands-on experience are preferred.
• Have direct experience managing kitchen teams of 20–30 employees or more.

• Demonstrate mastery of Sashimi cutting techniques, including Sanmai Oroshi, Honekuki, and other specialized fish preparation methods.
• Master Japanese sushi preparation techniques, including Nigiri, Maki, and Temaki, in accordance with authentic Japanese standards.
• Possess in-depth knowledge of fish and raw seafood varieties, seasonality, and ingredient origins, particularly Vietnamese seafood and seafood imported from Japan.
• Demonstrate expertise in sushi rice (Shari) management, with precise control over acidity, temperature, and holding time.
• Demonstrate the ability to perform live culinary presentations for guests while embodying the spirit of Omotenashi hospitality.
• Possess in-depth knowledge of quality management and food safety and hygiene, particularly in handling raw food.
• Demonstrate proficiency in organizing and maintaining kitchen hygiene throughout each shift.
• Demonstrate proficiency in using and maintaining specialized culinary tools, including Sashimi knives, Sushi knives, cutting boards, and Sudare (bamboo rolling mats).
• Possess a basic understanding of Japanese Sake and tea culture to support food pairing recommendations for guests enjoying the Omakase menu.

• Demonstrate strong leadership, team management, and staff training capabilities.
• Demonstrate a strong service mindset, effective communication, and teamwork skills.
• Demonstrate proactiveness, a strong sense of responsibility, decisiveness, and a sense of urgency in handling tasks.
• Demonstrate care, attention to detail, professionalism, honesty, and a friendly, approachable attitude.
• Demonstrate a collaborative mindset, effective problem-solving skills, and a commitment to continuously improving operational quality.

• Basic English communication skills to serve and interact with international guests at the counter.
• Japanese language proficiency is an advantage.

• Be physically fit to meet the demands of kitchen work and satisfy the health examination requirements under applicable regulations.
• Be willing to work shifts, including weekends and public holidays.
• Candidates with previous work experience in Japan or professional training under Japanese experts/chefs are preferred.