รายละเอียด

Experience Requirement

Minimum 8–12 years of progressive kitchen experience in fine dining or 4–5-star hotel environments.

At least 3–5 years in a senior management role (e.g., Executive Sous Chef, Chef de Cuisine).

Demonstrated Expertise

Proven record in menu development, food innovation, and kitchen operations management.

Experience in international cuisines or large-scale banquet operations.


Strong leadership and staff development skills.

Financial acumen: food cost control, inventory, and budgeting.

Creativity and innovation in menu design and presentation.

Excellent understanding of food trends and guest preferences.

Strong communication and coordination with F&B, purchasing, and hotel management.

Ability to maintain high food quality standards and hygiene compliance.