Wyndham Garden Naithon, Phuket

Executive Chef / Executive Sous
- application open from now untill July 31,2026 and will manage the interview from the beginning of August onwards
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-Oversee and manage all kitchen operations, ensuring the highest standards of food quality, presentation, and service in line with international hotel standards.
-Develop and implement culinary strategies that align with the hotel’s brand positioning, market trends, and business objectives.
-Maintain full responsibility for food quality control, from ingredient selection to preparation and final presentation, ensuring consistency and excellence at all times.
-Manage food cost effectively, including portion control, inventory management, and waste reduction, to achieve budgetary targets.
-Lead, train, and develop the kitchen team at all levels, fostering a culture of professionalism, teamwork, and continuous improvement.
-Design, update, and innovate menus to ensure variety, creativity, and alignment with guest expectations and brand standards.
-Ensure strict compliance with food safety, hygiene, and health & safety regulations in accordance with local laws and international standards.
-Collaborate closely with other departments, including Food & Beverage, Purchasing, and Management, to ensure smooth and efficient operations.
-Support marketing initiatives through menu promotions, special events, and culinary experiences that enhance guest satisfaction and drive revenue.

- To oversee all training activities of the F&B department in conjunction with Training Manager
- To be proactive during service peak times maintaining a highly visible profile & revenue in outlets
- To assist COO on reports, forecasts, budget, marketing plan, festivals and special promotions
- To control inventories of F&B commodities, small equipment and other consumables and to suggest FF&E replacements or additions
- To assist in monitoring and analysing the activities and trends of competitive restaurants and bars
- To be excellent organizational and planning skills
- To have ability to work under pressure at all times
- To direct and supervise all F&B operations (including culinary task) at close range by being physically involved in all aspects of the operations
- To be able to train and coach the workforce and lead by example
- To comply with the hotel environmental, health and safety policies and procedures.

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