Executive Chef

Job Expectation:

Administer the entire culinary operation in such a manner as to bring into effect the superior product and service expected for our guests in accordance with policies and procedures adopted by the Hotel. The Executive Chef is responsible for the operations of all the kitchens and the delivery of the highest standard of food quality. Ensures that all food in the hotel, whether cooked or uncooked is consistent in terms of quality, taste, and presentation as set by the Executive Chef. Ensures the preparation of food produce superior meals within budget parameters, which will result in a profitable food operation. Plans meals, and supervises and coordinates the work of chefs, cooks, and other culinary colleagues. Be familiar with competitive operations with regard to pricing, quality, and merchandising.

Assists the Food and Beverage Head in the day-to-day F&B operations and represents himself, as and when required, with all its responsibilities.

Duties and Responsibilities:

OPERATIONS

• Directly responsible for all culinary areas including restaurants and banquet events, ensuring a smooth-running, profitable operation within the framework of the Hotel.
• Enforce Sanitation Checklist by having all Kitchens inspected on a monthly basis.
• To ensure the awareness & enforcement of all S.O.P.s
• To enforce operational Standards that are reviewed periodically and then updated and improved.
• Enforce food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
• To be responsible for maintaining outlet safety at all times.
• Maintain food safety & protection. All food in working areas should comply with 137 Pillars Food Safety Management System (FSMS), food handling techniques, including dating, proper storage, rotation, etc. Target to achieve the FSMS audit score set by the auditor.
• To be responsible for asset management of all outlet property and facilities.
• Conduct a preventative maintenance inspection on a monthly basis.
• Giving direction for canteen operations for cooks who work for the canteen, ensure food for all colleagues is maintained for cleanliness, taste, sufficient for consumption. Working closely with HR department in continuing developing for good food and healthy nutrition.

PRODUCT

• Constantly research, develop and maintain the hotels cuisine concepts and standards for food preparation and presentation according to 137 Pillars brand direction and prepare food tasting processes
• To be aware of competitors in the market and complete a competition analysis when developing new menus
• Update menu recipes and costing, develop and write standard recipes, develop new dishes and products
• Take steps to ensure that outstanding culinary technical skills are maintained
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to kitchen operations accordingly

PROFIT

• Achieve departmental Budget goals by maintaining efficient cost expenditure.
• To be responsible for the monthly department Profit & Loss Statement.
• Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
• Preparation of the yearly department Budget by using history & forecasting techniques to develop an aggressive budget that reflects the outlets achievable capabilities.
• To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• To supervise the completion of the wage progress report on a weekly basis and critique discrepancies.
• To be responsible for all accounting and billing procedures within the culinary operation.
• Perform any reasonable request made of management
• To respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner.
• Assist with the planning and implementation of Sales & Marketing Strategies.Assist with the preparation of sales and marketing plans

PEOPLE

• Responsible to maintain the overall welfare of our colleagues by providing them with the training and resources to take care of our guests.
• To ensure the efficient scheduling of management and colleagues.
• To be responsible for the accurate supervision of the colleague's time control and payroll systems by working with Accounting and HR Department.
• To develop and implement Manager, Supervisor, and Colleague training plans on a quarterly basis in conjunction with HR Department.
• To implement a departmental daily 15 Minute training program.
• To be responsible for the execution of Culinary Management reviews and appraisals in a professional and timely manner.
• To supervise all aspects of colleagues management including hiring and discipline in conjunction with the FB Manager.
• To train subordinate managers and supervisors in effective coaching and counseling and the correct process of progressive discipline.
• To participate in weekly meetings with FB Manager, Marketing, and GM
• To practice open door policy to all colleagues.
• Periodically plan outside colleague activity to promote teamwork.
• Promote positive inter-departmental relations through candid communication and cooperation.
• Ensure all Managers and Colleagues follow all job safety regulations, and all hazards are reported to Loss Prevention and Engineering.
• Above all, to lead by example through a hands on approach to motivate our colleagues to excel.

Candidate Qualifications

• Currently based in Thailand and legally eligible to work in Thailand.
• Minimum 5 years experience as an Executive Chef or Executive Sous Chef in a luxury five-star hotel or luxury boutique hotel.
• Degree or Diploma in Culinary Arts, Culinary Management or a related field.
• Proven leadership experience in managing kitchen operations, banquet production and developing high-performing culinary teams.
• Strong knowledge of menu development, food costing, inventory control, purchasing and kitchen financial performance.
• Solid understanding of HACCP, Food Safety Management Systems (FSMS) and hygiene standards.
• Passion for culinary excellence, people development and delivering exceptional guest experiences.
• Creative, innovative and able to think beyond conventional approaches.
• Strong analytical, critical thinking and problem-solving skills.
• Hands-on leader with excellent communication, coaching and mentoring abilities.
• Good command of spoken and written English.