รายละเอียด

Education
- Bachelor's Degree or Diploma in Culinary Arts, Hotel Management, or a related field.

Experience
- Minimum 8–10 years of progressive culinary experience, including at least 3–5 years in an Executive Chef or Executive Sous Chef role within a 4- or 5-star hotel or resort.

Desire
- Strong knowledge of international cuisine, menu development, food presentation, and culinary trends.
- Proven experience managing multiple kitchen outlets, banquet operations, and culinary teams.
- Excellent leadership, coaching, and team development skills.
- Strong financial acumen with experience in food cost control, budgeting, inventory management, and purchasing.
- Thorough understanding of food safety, HACCP, sanitation, and health regulations.
- Ability to maintain high standards of food quality, consistency, and guest satisfaction.
- Excellent planning, organizational, and problem-solving skills.
- Strong communication and interpersonal skills.
- Proficient in Microsoft Office and hotel management/POS systems.
- Good command of written and spoken English; Thai language proficiency is an advantage.
- Ability to work under pressure in a fast-paced hospitality environment.
- Passion for innovation, sustainability, and continuous improvement in culinary operations.