Multi-Property Executive Chef

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Cluster responsibility for Bangkok Marriott Hotel the Surawongse and Le Mériden Bangkok (Bangkok Marriott Hotel The Surwawongse is the headcount and payroll hotel) An accomplished culinary leader responsible for driving exceptional food experiences across multiple properties, outlets, and banquet operations. The ideal candidate is a passionate culinary professional with a proven track record of leading high-performing kitchen teams, maintaining the highest standards of food quality, consistency, and guest satisfaction, while delivering strong commercial results.

Key responsibilities and qualifications include:

• Extensive experience managing multiple kitchen operations, restaurants, bars, in-room dining, and large-scale banquet and catering functions across multiple properties.
• Expertise in curating innovative culinary concepts and memorable dining experiences that align with brand standards and evolving guest expectations.
• Strong leadership skills with a demonstrated ability to coach, mentor, and develop culinary talent, fostering a culture of excellence, collaboration, and continuous improvement.
• Proven success in menu development, culinary innovation, and trend awareness, with the ability to balance creativity with operational efficiency and profitability.