รายละเอียด

Executive Chef / Executive Sous

-Oversee and manage all kitchen operations, ensuring the highest standards of food quality, presentation, and service in line with international hotel standards.
-Develop and implement culinary strategies that align with the hotel’s brand positioning, market trends, and business objectives.
-Maintain full responsibility for food quality control, from ingredient selection to preparation and final presentation, ensuring consistency and excellence at all times.
-Manage food cost effectively, including portion control, inventory management, and waste reduction, to achieve budgetary targets.
-Lead, train, and develop the kitchen team at all levels, fostering a culture of professionalism, teamwork, and continuous improvement.
-Design, update, and innovate menus to ensure variety, creativity, and alignment with guest expectations and brand standards.
-Ensure strict compliance with food safety, hygiene, and health & safety regulations in accordance with local laws and international standards.
-Collaborate closely with other departments, including Food & Beverage, Purchasing, and Management, to ensure smooth and efficient operations.
-Support marketing initiatives through menu promotions, special events, and culinary experiences that enhance guest satisfaction and drive revenue.