Chef de cuisine (Hispania Restaurant) - Villa Le Corail, Gran Melia Nha Trang

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We are looking for Chef de cuisine for our signature Hispania Restaurant of Villa Le Corail, A Gran Melia Hotel, based in Nha Trang (Vietnam). 

Mission

The Chef de Cuisine will be responsible for kitchen operations at Hispania, from menu creation to day-to-day execution. This leadership role requires a deep passion for Spanish cuisine, a strong attention to detail, and the ability to manage a high-performing kitchen team in a fast-paced, high-volume environment.

Main Responsibilities
•    Menu Creation & Innovation: Design and execute seasonal menus that highlight traditional Spanish dishes with modern, creative touches. Continuously innovate with new recipes while maintaining authenticity and high culinary standards.
•    Kitchen Operations: Oversee kitchen operations, ensuring food is prepared and presented according to Hispania's standards of excellence. Manage food preparation and cooking for both à la carte and tasting menu services.
•    Staff Management & Training: Lead, motivate, and mentor kitchen team. Provide ongoing training on technique, presentation, and Spanish culinary traditions. Foster a positive and collaborative work environment.
•    Quality Control: Ensure consistent quality, taste, and presentation of every dish. Conduct regular tastings and quality checks during service.
•    Inventory & Cost Management: Manage food inventory, ensuring proper stock levels and ordering of ingredients, with a focus on maintaining high-quality Spanish products. Control food costs and minimize waste.
•    Health & Safety Compliance: Maintain strict adherence to local health and safety regulations, ensuring a clean and safe kitchen environment. Oversee proper food handling, storage, and sanitation procedures.
•    Collaboration: Work closely with the Executive Chef and front-of-house team to ensure smooth service and exceptional guest experience. Attend menu tastings and collaborate on wine pairings with the sommelier.

Main Requirements
•    Experience: Minimum 5 years of experience as a Chef de Cuisine in a fine-dining restaurant specializing in Spanish cuisine.
•    Culinary Expertise: Strong knowledge of Spanish cuisine, including traditional dishes, cooking techniques, and ingredients such as saffron, seafood, cured meats, and Spanish wines.
•    Education: Culinary degree or equivalent professional experience is preferred.

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