Hotel & Resort in Koh Samui is seeking passionate and highly skilled culinary professionals to join as Executive Chef or Sous Chef. The successful candidates will demonstrate extensive knowledge of diverse cuisines and advanced cooking techniques, with the ability to consistently deliver high-quality, flavourful dishes while showcasing creativity in menu development and presentation. Strong leadership skills are essential to inspire and manage the kitchen brigade, delegate tasks effectively, and mentor staff to achieve peak performance. Candidates must also possess a solid understanding of nutrition, food safety, and hygiene standards, along with proven experience in cost control, budgeting, vendor negotiation, and menu engineering to maximise profitability. This is a full-time opportunity to lead a dynamic team and create exceptional dining experiences in a world-class resort setting.
Key Responsibilities
- Culinary Excellence
- Consistently produce high-quality, flavorful dishes across a variety of cuisines.
- Innovate with menu development and elevate food presentation to delight guests.
- Food Safety & Standards
- Ensure strict adherence to nutrition, hygiene, and food safety regulations.
- Maintain impeccable kitchen cleanliness and operational standards.
- Leadership & Team Management
- Lead, motivate, and supervise the kitchen brigade with proven leadership skills.
- Delegate tasks effectively and oversee daily kitchen operations.
- Train, mentor, and evaluate team performance to foster growth and efficiency.
- Operational & Financial Management
- Manage food costs and minimize waste through smart planning.
- Oversee budget planning, inventory control, and vendor negotiations.
- Source quality ingredients within budget and maintain strong supplier relationships.
- Apply menu engineering strategies to maximize profitability.
- Problem-Solving & Pressure Handling
- Remain calm and decisive in high-pressure situations.
- Quickly resolve operational challenges to maintain smooth service.
Qualifications
- Extensive knowledge of global cuisines and advanced cooking techniques.
- Strong creativity and passion for culinary innovation.
- Excellent leadership, communication, and organizational skills.
- Proven experience in cost control, budgeting, and vendor management.
- Ability to thrive in a fast-paced, high-demand environment.