23 Head Chef jobs in Thailand

**Additional Information**
**Job Number** 25118306
**Job Category** Food and Beverage & Culinary
**Location** The Naka Island a Luxury Collection Resort & Spa Phuket, 32 Moo 5 Tambol Paklok, Phuket, Phuket, Thailand, 83110VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand - a collection of Europe's most celebrated and iconic properties - serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.
From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale - a portal to the destination's cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

**Additional Information**
**Job Number** 25114361
**Job Category** Food and Beverage & Culinary
**Location** The Westin Siray Bay Resort & Spa Phuket, 21/1, 21/3, 21/4, 21/6 Moo 1, Phuket, Phuket, Thailand, 83000VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand's unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing globalteam, and **become** the best version of you.

**Additional Information**
**Job Number** 25104085
**Job Category** Food and Beverage & Culinary
**Location** Phuket Marriott Resort & Spa Merlin Beach, 99 Muen-Ngoen Road, Phuket, Phuket, Thailand, 83150VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

**About us**
As one of the world's leading hotel companies, whose purpose is to provide true hospitality for everyone, we all take great pride in being genuine ambassadors of the InterContinental® brand. If you wish to embrace a wider world of experiences and opportunities, we would like to welcome you to indulge in out brand. InterContinental Bangkok and Holiday Inn Bangkok are located in the heart of the vibrant city of Bangkok, a truly dynamic destination for business travelers and culturally discerning tourists, and we are now looking for our Executive Chef. Join us and you will become part of the global IHG family.
**Your day to day**
As Executive Chef, you will develop and be responsible for managing, planning, directing, controlling and participating in the day-to-day preparation and production of the outlet Kitchen. Accountable for the production of all Products required by the outlet. Ensures that the product is of the highest quality, and that this is consistently achieved.
**What we offer**
Join us and you will become part of the global IHG family.
Job Reference: EMEAA32553

Company Description

Contemporary, relaxed and imaginative. Be it a leisurely family break or romantic escape, AVANI Hotels & Resorts provides the right space for guests who value the details that matter.

**Job Description**:
As Executive Chef you will be responsible for leading the overall kitchen operations of the hotel. You will train and manage kitchen team members, supervise/coordinate all related culinary activities, estimate food consumption and purchase of food, select and develop recipes. Further you would need to standardize production of dishes to ensure consistent quality, establish presentation, technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in the kitchen. You may be required to cook certain dishes for special occasions and will oversee special catering events. The Executive Chef is directly responsible for hiring, people development and performance reviews of the kitchen team and will report to the General Manager. Additionally the Executive Chef will be responsible for driving revenue and ensuring the profitable kitchen operations.

**Qualifications**:

- Bachelor’s Degree or related Culinary degree.
- Minimum of 2 years of industry and culinary management experience.
- Previous experience controlling food and labor costs.
- Previous experience with demonstration cooking, menu development, and pricing development.
- Passion for leadership and teamwork.
- Eye for detail to achieve operational excellence.
- Excellent guest service skills.

Company Description

A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.

Anantara Bophut Koh Samui Resort invites you to savour unforgettable getaways in the glittering Gulf of Siam. Stylish sunlit rooms and spacious suites surround a palm-shaded pool, just steps from the sand.

Step into a majestic sanctuary and indulge in blissful treatments at the Bill Bensley-designed spa. Leave the little ones to have a blast at the kids' club while you savour fresh flavours from land and sea at Full Moon restaurant, overlooking the ocean. Spend lazy days by the pool or stroll to nearby Fisherman's Village for a taste of local culture, with dazzling fire shows and a sizzling culinary scene.

**Job Description**:
As Executive Chef you will be responsible for leading the overall kitchen operations of the hotel. You will train and manage kitchen team members, supervise/coordinate all related culinary activities, estimate food consumption and purchase of food, select and develop recipes. Further you would need to standardize production of dishes to ensure consistent quality, establish presentation, technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in the kitchen. You may be required to cook certain dishes for special occasions and will oversee special catering events. The Executive Chef is directly responsible for hiring, people development and performance reviews of the kitchen team and will report to the General Manager. Additionally the Executive Chef will be responsible for driving revenue and ensuring the profitable kitchen operations.

**Qualifications**:

- Bachelor’s Degree or related Culinary degree.
- Minimum of 2 years of industry and culinary management experience.
- Previous experience controlling food and labor costs.
- Previous experience with demonstration cooking, menu development, and pricing development.
- Passion for leadership and teamwork.
- Eye for detail to achieve operational excellence.
- Excellent guest service skills.
- Previous experience with FSMS, HACCP and other related standards

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
An Executive Chef manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards.
**What will I be doing?**
As the Executive Chef, you will be responsible for performing the following tasks to the highest standards:
+ Oversee culinary operations in all restaurant's Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations.
+ Work at off-site events when requested.
+ Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants.
+ Work seamlessly with recipes, standards and plating guides.
+ Maintain all HACCP aspects within the hotel operation.
+ Use all equipment, tools and machines appropriately.
+ Focus on constantly improving the training manuals and SOPs.
+ Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing.
+ Assist in inventory taking.
+ Knowledgeable of hotel's occupancy, events, forecasts and achievements.
+ Prepare menus as requested.
+ Work on new dishes for food tastings and photo taking.
+ Attend service briefings.
+ Communicate effectively with the Service team.
+ Control stations within the kitchen.
+ Effectively respond to every guests' requests.
+ Learn and adapt to changes.
+ Be receptive to constructive feedback.
+ Purchase for and control production.
+ This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus' content, and any other factors when duties might have to be re-defined according to the business pattern.
+ Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
+ Report to the chefs on issues and take appropriate action.
+ Ensure that recipes and costings are established and updated.
+ Select team members who display qualities and attributes that reflect the department standards.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Advise new menus and seasonal food concept changes.
+ Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period.
+ Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
+ Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area.
+ Attend communication meetings ensure that all assigned team members receive this communication.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Coordinate, organize and participate in all production pertaining to the kitchen.
+ Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction.
+ Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.
+ Review all timesheets to ensure that team members' work times and meal breaks are accurate.
+ Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards.
+ Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction.
+ Ensure that all team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
An Executive Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ High School diploma or equivalent.
+ 10-15 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards.
+ At least 8 years of experience as a Main Chef.
+ Up to date with sanitation classes.
+ Possess a valid health certificate.
+ Good command in English, both verbal and written to meet business needs.
+ Work experience in similar capacity with international chain hotels.
+ A major in cooking, advantageous.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Cluster Executive Chef_
**Location:** _null_
**Requisition ID:** _HOT0BTHD_
**EOE/AA/Disabled/Veterans**

**Additional Information**
**Job Number** 25136976
**Job Category** Food and Beverage & Culinary
**Location** Renaissance Koh Samui Resort & Spa, 208/1 Moo 4, Tambol Maret, Lamai Beach, Koh Samui, Surat Thani, Thailand, 84310VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
At Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. Where others may settle for the usual, our guests see a chance to bring home a great story. And so do we. We're looking for fellow spontaneous explorers to join our team to bring the spirit of the neighborhood to our guests. If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels. In joining Renaissance Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

วันนี้
- คุณสมบัติพื้นฐาน
- งานประจำ- 5 - 8 ปี- กรุงเทพมหานคร- ปริญญาตรี- สามารถเจรจาต่อรองได้- หน้าที่และความรับผิดชอบ

**Operation**
- Set periodical budget & forecast.
- Analyze monthly P&L and month-end reports, identify deviation from business plan goals.
- Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.
- Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements.
- Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
- Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
- Oversee the planning and implementation of effective food promotions.
- Work closely with Steward to ensure that kitchen areas are kept clean and orderly.
- Manage organization and cleanliness of departmental areas by conducting weekly walk through.
- Ensure that high level of food safety management and precautions with regards to the food safety and hygiene standards (HACCP) are adhered to in the department.
- Monitor food standards in each Restaurant.
- Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner.
- Identify market needs and trends in terms of food menus.
- Monitor and analyze menus and products of competitive restaurants.
- Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them.
- Meet and interact with representatives of the local community and potential guests as required.

**Team Management**
- Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization.
- Interview, select and recruit Senior Culinary team members.
- Identify and develop team members with potential.
- Conduct performance review with the team.
- Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
- Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.
- Prepare payroll and gratuity reports.
- Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication.

คุณสมบัติ
- Diploma from a reputable Hospitality Management / Culinary school preferred
- Additional certification(s) in Food & Beverage will be an advantage
- Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally
- Excellent reading, writing and oral proficiency in English language
- Ability to speak other languages and basic understanding of local languages will be an advantage
- Good working knowledge of MS Excel, Word, & PowerPoint
- High degree of professionalism with sound human resources management and business acumen capabilities

ดูคุณสมบัติเพิ่มเติม
- สวัสดิการ
- การฝึกอบรมและพัฒนาพนักงาน
- ทำงานสัปดาห์ละ 5 วัน
- ประกันสังคม
- ประกันสุขภาพ
- โบนัสประจำปี

ดูสวัสดิการเพิ่มเติม