Executive Chef

• Be in charge of Kitchen, working closely with the F&B Manager and GM
• Assist during construction in regards to equipment and final setup of the department
• Create and implement training plans, standard recipes, food processing standards, food safety and hygiene according to HACCP, and train staff according to international standards
• Help us hire, motivate, train, support and develop your team, adapt to their capabilities, and maintain a positive and professional approach at all times
• Put on your own twist on locally inspired yet contemporary fusion menus, developing a culinary experience for our guests ensuring variety and regular updates
• Organise stock control, quality assurance, costing, and control expenses/ profitability
• Lead by example, manage kitchen staff, culinary activities, events and administrative tasks
• Have a good command and understanding of the latest culinary trends and developments
• Communicate positively and professionally with guests, management and colleagues
• Promote sustainable development, and contribute to the resort’s environmental strategies

• Fluent in English, holding a Degree/ Diploma in Culinary Arts or equivalent
• Currently working as Executive Chef or Executive Sous Chef for 3 years+, international experience preferred, Expats welcome to apply
• Experienced in pre-opening, restaurant and kitchen layout, design and equipment with Thai concept is a plus
• Savvy in contemporary kitchen operations and computing
• Positive, forward thinking, creative, motivated, eager to learn, welcoming, professional, a fast learner and thinker with a sense of customer service, responsibility and humor
• A people person, a great communicator and trainer, able to build an attractive work environment and memorable staff and guest experiences
• Passionate about high quality food with an eye on the budget, good knowledge of food products in general, trends, costing and kitchen equipment