Executive Sous Chef

Welcome to Na Jomtien Beach, a burgeoning district on Thailand’s eastern seaboard, and home to Mövenpick Siam Hotel Na Jomtien Pattaya. Offering direct beach access, luxurious facilities and a warm sense of Swiss hospitality, Mövenpick Siam Hotel Na Jomtien Pattaya has everything guests need for a relaxing and enjoyable stay in Pattaya.

Our 5-star resort is ideally located close to Pattaya International Airport and many of Thailand’s top tourist attractions just steps away from the Ocean Marina Yacht Club, Mövenpick Siam Hotel Na Jomtien Pattaya’s prime location is completed by an unspoilt stretch of beautiful coastline and stands as the region’s only international five-star hotel outside of central Pattaya.

The resort offers 262 stylish and luxurious sea view rooms, suites and private pool villas, complemented by a comprehensive range of services such as our Wave Spa and an expansive lagoon swimming pool.

We are seeking an innovative and experienced Executive Sous Chef to join our culinary team at our luxury hotel in Na Jomtien, Thailand. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of culinary excellence while showcasing the vibrant flavors of International cuisine.

• Participate in the development and implementation of business strategies for the hotel, which are aligned with Mövenpick’s overall mission, vision values and strategies.
• Assist the executive chef in managing of meeting financial and guest satisfaction goals.
• Ensure quality and consistency in the preparation and presentation of menu items.
• Participate in food tastings and reviews competition menus to share input and suggestions with executive chef.
• Maintain menu recipes and instructs kitchen brigade on preparation of menu items according to recipe.
• Maintain product consistency by conducting inspections of seasonings, portion control and appearance of food.
• Follow FIFO “First in - First out” to avoid spoilage.
• Monitor uniform and professional appearance of kitchen and stewarding brigade to meet safety, presentation and other requirements of each outlet.
• Complete assigned kitchen projects in a timely and professional manner
• Ensure that proper sanitation practices and documentation are followed to meet and exceed food safety guidelines.
• Schedule the kitchen brigade based upon forecasted volumes and coordinates with service operation.
• Ensure department adheres to Mövenpick, local and state health, hygiene and safety policies.
• Conduct food inventory and makes orders to meet demand of restaurant outlets and banquet departments.
• Manage food delivery, kitchen staffing, and preparation setup of food preparation stations for off-site
  catered events.
• Ensure 8 hours documented training is provided per colleagues per month as well provide on-the-job
  training when required.

• Minimum 2 year culinary degree required, three – four year degree preferred.
• Minimum two years experience as Sous Chef or equivalent role.
• Previous supervisory experience required.
• Previous culinary management experience in high volume restaurant.
• Able to resolve conflicts with guests, supervisor and employee.
• Collaborate effectively with other hotel employees and managers to ensure teamwork.
• Excellent multitasking skills.
• Basic computer skills required.
• Extensive knowledge or menu development, knowledge of both international and domestic dishes.