The Executive Chef is a senior leadership role responsible for defining, delivering, and evolving the culinary vision across the 1010 private members' club portfolio in Vietnam.
This is not simply a site-based position; it carries strategic oversight across multiple locations, ensuring a consistently exceptional, brand-aligned food offering.
You will be accountable for culinary standards, financial performance, team development, and operational excellence. The role requires a balance of creativity and discipline: driving innovation while maintaining rigorous consistency across all sites.
1010 operates within a premium private members' club environment, where discretion, quality, and member experience are paramount. The Executive Chef will play a critical role in shaping that experience.
Key Responsibilities
Culinary Strategy & Menu Development
- Define and continuously refine the 1010 culinary identity across all venues and locations.
- Design seasonally driven menus that reflect both international standards and local Vietnamese produce.
- Develop differentiated concepts across sites (e.g. all-day dining, fine dining. casual, events) while maintaining a coherent brand voice.
- Collaborate closely with bar leadership on food and beverage pairings, tasting menus, and experiential dining formats.
- Lead menu engineering to balance creativity with commercial performance (margin, popularity, scalability).
- Regularly review member feedback and adapt offerings accordingly.
Multi-Site Kitchen Leadership
- Provide leadership, structure, and direction to Head Chefs and kitchen teams across all locations.
- Build and maintain a high-performing culinary organisation with clear reporting lines and accountability.
- Recruit, develop, and retain top culinary talent in a competitive market.
- Establish training frameworks, SOPs, and onboarding programmes to ensure consistency across sites.
- Conduct regular site visits, audits, and performance reviews
- act as a cultural leader, fostering professionalism, respect, and high standards
Operational Excellence
- Set and enforce standards for food quality, presentation, and service execution across all outlets.
- Ensure all kitchens operate in line with best-in-class hygiene, food safety, and
- HACCP protocols.
- Oversee service readiness including mise en place standards, prep systems, and pass control.
- Implement and maintain standardised recipes, specifications, and plating guides.
- Ensure consistency of output regardless of location, shift, or team
Financial & Commercial Management
- Take ownership of food cost control across all sites, with clear targets and reporting structures.
- Monitor and manage GP margins, wastage, and portion control.
- Oversee supplier selection, negotiation, and relationship management, ensuring quality and value.
- Work closely with the General Manager and finance team on budgeting, forecasting, and monthly reporting.
- Drive operational efficiencies without compromising quality or member
Member Experience & Brand Alignment
- Understand the expectations of a private members' club environment, including discretion and personalisation.
- Engage with members where appropriate, including menu launches, tastings, and events.
- Support the development of signature experiences (chef's table, private dining, events programming).
- Ensure the culinary offer reinforces HAUS as a leading lifestyle and hospitality brand in the region.
Pre-Opening & Expansion (Multi-Site Growth)
- Play a key role in the development and launch of new sites, including kitchen design, equipment specification, and workflow planning.
- Support concept development for new venues within the HAUS portfolio.
- Build scalable systems and processes to support rapid but controlled expansion.
- Ensure new openings meet brand standards from day one.
Skills & Experience Required
- Minimum 5-7 years' experience as a Head Chef or Executive Chef within luxury, fine dining, or premium hospitality environments.
- Proven experience overseeing multiple outlets or sites is strongly preferred.
- Strong track record in menu development, kitchen leadership, and operational delivery at a high level.
- Demonstrable experience managing food cost, budgeting, and commercial performance.
- Deep understanding of food safety, HACCP, and international best practice standards.
- Experience working in Asia or emerging markets is advantageous.
• Background in private members' clubs, boutique hotels, or high-end lifestyle hospitality is highly desirable.
Personal Attributes
- A natural leader with presence, authority, and the ability to inspire teams.
- Detail-oriented with uncompromising standards.
- Commercially astute, balancing creativity with financial discipline.
- Adaptable and resilient, comfortable operating in a developing and fast-evolving environment.
- Culturally aware, with sensitivity to both international and local contexts.
- Hands-on when required, but strategic in