Executive Chef / Executive Sous Chef

To create optimum customer satisfaction by providing the highest standard of food quality and presentations at the same time maximizing the profit margins through effective management of all kitchen functions.

Core Responsibilities

• Culinary Leadership & Innovation
• Design and execute sophisticated menus that align with hotel branding, blending international trends with local Thai/coastal influences.
• Ensure every plate meets the highest standards of presentation, taste, and consistency.
• Operational Excellence & Quality Control
• Oversee daily operations across all outlets.
• Maintain precise standards for food hygiene, sanitation, and safety.
• Conduct regular tastings and quality checks to ensure the guest experience remains flawless.
• Financial Management & Strategic Planning
• Take full accountability for the P&L of F&B Kitchen department.
• Manage food costs and operational expenses without compromising on quality.
• Implement effective inventory management and waste reduction strategies to maximize profitability.
• Talent Development & Team Mentorship
• Recruit, train, and inspire a high-performing team member, fostering a culture of excellence and professional growth.
• Conduct regular performance reviews and identify training needs for associates.
• Maintain high morale and a collaborative environment in a high-pressure, fast-paced kitchen.
• Guest Engagement & Relationship Management
• Interact with guests to solicit feedback and ensure personalized service for VIPs or special dietary requirements.
• Collaborate with the Marketing and F&B teams to create unique culinary events.

• Minimum 5 years of experience in a 5-star luxury hotel or resort.
• Proven expertise in menu engineering and cost control.
• Strong leadership skills with the ability to manage a diverse, multicultural team.
• Excellent communication skills in English.