Executive Chef

We are looking for
Executive Chef - Melia Pattaya (Thailand)

Mission:

To lead and inspire the culinary team in delivering exceptional dining experiences through creativity, consistency, and high culinary standards. The Executive Chef ensures the kitchen operates efficiently, maintains quality and cost control, and upholds the brand's reputation for excellence in cuisine and service.

Main responsibilities:

• Leadership & Management
• Direct, supervise, and develop the culinary team, fostering a positive and productive work environment.
• Plan and coordinate all kitchen operations, including food preparation, cooking, and presentation.
• Ensure all staff adhere to food safety, hygiene, and sanitation standards.
• Menu Development & Quality Control
• Design and update menus in alignment with brand identity, customer preferences, and seasonal availability.
• Oversee food quality, taste, and presentation to meet or exceed guest expectations.
• Introduce innovative dishes and techniques to enhance the dining experience.
• Cost Control & Procurement
• Manage kitchen budgets, control food costs, and minimize waste.
• Collaborate with suppliers to source the highest-quality ingredients at competitive prices.
• Monitor inventory and maintain optimal stock levels.
• Collaboration & Guest Satisfaction
• Work closely with restaurant management, front-of-house staff, and other departments to ensure seamless service.
• Handle guest feedback related to food and dining experiences with professionalism and care.
• Health, Safety & Compliance
• Ensure compliance with all local health and safety regulations.
• Maintain cleanliness and organization throughout all kitchen areas.

Main requirements:

• Education & Experience
• Degree or diploma in Culinary Arts, Hospitality Management, or related field.
• Minimum 5–7 years of progressive kitchen experience, including 3+ years in a leadership role (Sous Chef or Executive Chef).
• Skills & Competencies
• Exceptional culinary skills and creativity in menu development.
• Strong leadership, communication, and team-building abilities.
• Proven track record of cost control, inventory management, and operational efficiency.
• Deep understanding of international cuisines, food trends, and dietary requirements.
• Excellent organizational and time management skills under pressure.
• Personal Attributes
• Passion for food and hospitality excellence.
• High standards of integrity, professionalism, and attention to detail.
• Ability to inspire and motivate a diverse team.