Executive Sous Chef
On
Salary undisclosed
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Description
Here’s what you’ll do during a typical day:
- Assist in overseeing day-to-day culinary operations: Manage the preparation and production of hotel meals, ensuring high standards of food quality, presentation, cost controls, and overall profitability
- Enhance menu offerings: Partner with the Executive Chef and Food and Beverage Director to develop and execute menu selections for special banquets and events, incorporating current food trends and regional flavors
- Delight our guests: Engage with guests and clients to gather feedback, identify trends, and support the Executive Chef in implementing improvements that enhance the dining experience
- Support operational efficiency: Assist in managing and refining kitchen systems, processes, and workflows to maintain seamless operations
- Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs
- Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing
Qualifications
At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:
A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.
In addition, this role requires the following minimum qualifications:
- 5-7 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards
- Technical education in hospitality or culinary school preferred
- Knowledgeable in HACCP
- Work experience in a similar capacity with international chain hotels
Benefits
- professional development
About this role
On's Bangkok hotel is seeking an Executive Sous Chef to lead kitchen operations and work closely with the Executive Chef and Food and Beverage Director. You'll manage daily meal preparation and production across the hotel while maintaining rigorous standards for quality, presentation, cost control, and profitability. Beyond day-to-day oversight, you'll collaborate on menu development for special events and banquets, staying current with food trends and regional cuisine, and engage directly with guests to gather feedback and drive continuous improvement to the dining experience.
The role demands strong operational and people leadership. You'll refine kitchen systems and workflows to ensure efficiency, manage team performance and development, and ensure full compliance with health, safety, sanitation, and alcohol awareness regulations. This position suits someone with 5–7 years as a head of kitchen in a 4- or 5-star hotel or high-standard independent restaurants, ideally with formal culinary or hospitality training and HACCP knowledge. International chain hotel experience is expected.
On values integrity, leadership, teamwork, and ownership—qualities that shape how you'll succeed here. The company is recognized as a Great Place to Work and emphasizes career development alongside the immediate role.
Typical pay for this role
$40,000
Typical range: $40,000 to $60,000
This role's local market on JobMinglr
Pay for this role
The employer didn't post a pay range for this role. That usually means pay is set in negotiation, which favors whoever arrives with numbers. Check ranges on comparable Executive Sous Chef postings in Bangkok, and analyze any offer before you accept it.
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