Salary & job description guide
Leads all kitchen operations — menu design, food quality, cost control, and kitchen staff — for a hotel, resort, or restaurant group.
Based on real job postings on Hufr.
The Executive Chef leads the culinary vision and daily kitchen operations of a hotel, resort, or restaurant group in Vietnam. They design menus, control food and labor costs, uphold food safety standards, and mentor a team of chefs across multiple outlets.
7+ years of culinary experience with at least 2 years as Executive Chef or Executive Sous Chef. Culinary degree or equivalent professional training. Proven experience managing food cost and kitchen budgets. HACCP or food safety certification preferred.
Competitive salary, service charge, staff meals, health insurance, and opportunities to lead flagship culinary concepts within a growing hospitality group.
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