Executive Chef

Job Description

• Lead and manage all culinary operations, including restaurants, bars, in-room dining, banquet kitchens, pastry, stewarding, and colleague dining.
• Develop innovative, wellness-inspired, and commercially successful menus that align with Mövenpick and Accor brand standards.
• Lead the ongoing development of the Beyond Meetings menu, creating creative, healthy, and sustainable culinary experiences for meetings, conferences, and events.
• Foster a culture of culinary creativity by continuously introducing new dishes, seasonal menus, promotions, and dining concepts.
• Drive food waste reduction initiatives and implement sustainable kitchen practices to improve efficiency while minimizing environmental impact.
• Promote a sustainability mindset through responsible sourcing, waste reduction, local ingredients, and environmentally responsible culinary practices.
• Be the champion of Food Safety & Hygiene, ensuring full compliance with HACCP, brand standards, and regulatory requirements across all culinary operations.
• Ensure the highest standards of food quality, consistency, presentation, and guest satisfaction across all dining venues.
• Recruit, coach, train, and develop a high-performing culinary team, creating a culture of engagement, accountability, and continuous learning.
• Ensure all culinary employees are well trained and audit-ready for Brand Standards, Quality Assurance, Health & Safety, Sustainability, and Food Safety audits.
• Manage food cost, labor cost, inventories, purchasing, and operating expenses to achieve financial objectives.
• Maintain effective supplier relationships and ensure consistent quality of food products and ingredients.
• Collaborate with the Food & Beverage, Sales, Marketing, and Events teams to develop innovative dining concepts and revenue-generating promotions.
• Monitor guest feedback, market trends, and competitor activities to continuously enhance the hotel's culinary offerings.
• Ensure full compliance with hotel policies, health and safety regulations, and Accor operational standards.

Qualifications

• Minimum 8 years of culinary leadership experience in an international luxury hotel, including at least 3 years as an Executive Chef or Executive Sous Chef.
• Proven experience leading multi-outlet kitchens, banquet operations, pastry, stewarding, and large culinary teams.
• Strong passion for culinary innovation, menu development, and wellness-focused cuisine.
• Demonstrated success in food waste management, sustainable culinary practices, and responsible sourcing.
• Proven experience creating innovative menus and continuously developing meeting, banquet, and event dining concepts.
• Strong knowledge of HACCP, Food Safety & Hygiene, quality assurance, and regulatory compliance.
• Excellent leadership, coaching, mentoring, and team development skills.
• Strong business and financial acumen with experience managing food cost, labor cost, budgets, and profitability.
• Excellent communication, planning, problem-solving, and organizational skills.
• Must be able to read, write, and communicate effectively in both Thai and English.

Additional Information

• Employee benefit card offering discounted rates at Accor hotels worldwide.
• Develop your talent through Accor’s learning programs.
• Opportunity to grow within your property and across the world!
• Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.