Executive Sous Chef at InterContinental Chiang Mai The Mae Ping

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.