Executive Chef / Executive Sous Chef

Job Description: 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 1. 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. 2. 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. 3. 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. 4.

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. 5. 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.

Qualifications 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.