Executive Sous Chef at InterContinental Chiang Mai The Mae Ping
IHG · Thailand
Key Responsibilities
Culinary Operations
- Assist the Executive Chef in overseeing daily kitchen operations across all hotel outlets, banquets, and events.
- Ensure consistent food quality, presentation, portion control, and adherence to established recipes and standards.
- Maintain high standards of food safety, hygiene, sanitation, and HACCP practices.
- Monitor kitchen preparation, production, service, and closing procedures.
- Ensure smooth coordination between the kitchen, restaurants, banquets, stewarding, and other operational departments.
- Act as the senior culinary leader in the absence of the Executive Chef.
People Leadership & Development
- Lead, coach, motivate, and develop culinary colleagues to achieve high performance.
- Conduct regular briefings and provide clear direction during daily operations.
- Support recruitment, onboarding, training, performance management, and succession planning within the culinary team.
- Build a positive and collaborative kitchen culture aligned with IHG values.
- Identify high-potential colleagues and provide opportunities for learning and career development.
Menu & Product Development
- Support the Executive Chef in developing menus, recipes, seasonal promotions, and culinary concepts.
- Ensure menus reflect the hotel's positioning, local Chiang Mai identity, and guest expectations.
- Encourage the use of quality local and sustainable ingredients where appropriate.
- Monitor food trends and introduce innovative ideas to enhance the guest dining experience.
Cost & Inventory Management
- Support effective food cost management and achieve departmental financial targets.
- Monitor food purchasing, receiving, storage, production, and waste.
- Conduct regular inventory checks and ensure proper stock rotation using FIFO principles.
- Minimize food waste while maintaining quality and operational standards.
- Work closely with Purchasing and Finance on cost control and variance management.
Quality & Compliance
- Ensure compliance with IHG brand standards, hotel policies, local regulations, and food safety requirements.
- Conduct regular kitchen inspections and take corrective action where required.
- Maintain accurate records related to food safety, temperature control, cleaning, and operational standards.
- Participate in internal and external audits and follow up on action plans.
Guest Experience
- Maintain a strong focus on guest satisfaction and culinary excellence.
- Respond professionally to guest feedback and special dietary requirements.
- Work closely with Front Office, F&B, Sales, and Events teams to support VIPs, special occasions, and high-profile events.
- Ensure the culinary team consistently delivers memorable experiences aligned with Inspire Incredible.
Qualifications
- Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, or a related field.
- Minimum 5–7 years of professional culinary experience, preferably in luxury hotels or international hospitality brands.
- Previous experience as a Sous Chef or Executive Sous Chef in a luxury hotel environment.
- Strong knowledge of international cuisine, food trends, kitchen operations, and food safety.
- Experience managing large culinary teams and multiple outlets is preferred.
- Strong English communication skills.