Executive Chef - Melia Pattaya

Culinary Leadership

• Lead, inspire, and mentor the kitchen team to deliver consistent, high-quality dishes.

• Design and implement innovative menus, seasonal specials, and signature dishes.

• Ensure that all food leaving the kitchen meets quality, consistency, and presentation standards.

Operations & Management

• Oversee daily kitchen operations, including scheduling, inventory management, and purchasing.

• Monitor food and labor costs to achieve budgetary goals.

• Implement and maintain standard operating procedures for food preparation and service.

• Coordinate with front-of-house management to ensure smooth service and communication.

Food Safety & Compliance

• Maintain the highest standards of cleanliness, safety, and hygiene in compliance with health regulations.

• Conduct regular inspections of kitchen facilities and equipment.

• Ensure staff follow proper food handling and sanitation practices.

Staff Development

• Recruit, train, and evaluate kitchen personnel to build a motivated and skilled team.

• Foster a culture of teamwork, respect, and continuous improvement.

• Provide ongoing culinary training and professional development opportunities.

Culinary Leadership

• Lead, inspire, and mentor the kitchen team to deliver consistent, high-quality dishes.

• Design and implement innovative menus, seasonal specials, and signature dishes.

• Ensure that all food leaving the kitchen meets quality, consistency, and presentation standards.

Operations & Management

• Oversee daily kitchen operations, including scheduling, inventory management, and purchasing.

• Monitor food and labor costs to achieve budgetary goals.

• Implement and maintain standard operating procedures for food preparation and service.

• Coordinate with front-of-house management to ensure smooth service and communication.

Food Safety & Compliance

• Maintain the highest standards of cleanliness, safety, and hygiene in compliance with health regulations.

• Conduct regular inspections of kitchen facilities and equipment.

• Ensure staff follow proper food handling and sanitation practices.

Staff Development

• Recruit, train, and evaluate kitchen personnel to build a motivated and skilled team.

• Foster a culture of teamwork, respect, and continuous improvement.

• Provide ongoing culinary training and professional development opportunities.

Culinary Leadership

• Lead, inspire, and mentor the kitchen team to deliver consistent, high-quality dishes.

• Design and implement innovative menus, seasonal specials, and signature dishes.

• Ensure that all food leaving the kitchen meets quality, consistency, and presentation standards.

Operations & Management

• Oversee daily kitchen operations, including scheduling, inventory management, and purchasing.

• Monitor food and labor costs to achieve budgetary goals.

• Implement and maintain standard operating procedures for food preparation and service.

• Coordinate with front-of-house management to ensure smooth service and communication.

Food Safety & Compliance

• Maintain the highest standards of cleanliness, safety, and hygiene in compliance with health regulations.

• Conduct regular inspections of kitchen facilities and equipment.

• Ensure staff follow proper food handling and sanitation practices.

Staff Development

• Recruit, train, and evaluate kitchen personnel to build a motivated and skilled team.

• Foster a culture of teamwork, respect, and continuous improvement.

• Provide ongoing culinary training and professional development opportunities.