Executive Chef

Located in Bang Kao, in the south of Samui Island, Thailand, Maraleina Sports Resort is surrounded by nature, open spaces, and a peaceful environment, just a few steps away from the beach. Our sports resort spans over 100 Rai (40 acres) of land and provides the perfect setting for athletes and families to train and have fun. Maraleina Sports Resort offers a variety of sports, including football, squash, fitness, and more. Our resort is not only a great place to get in shape but also the perfect place to reconnect with friends and family in our restaurant and sports bar, and to enjoy rest and relaxation in our accommodations.

มาราเลน่า สปอร์ต รีสอร์ท ตั้งอยู่ในบางเก่า ทางตอนใต้ของเกาะสมุย ประเทศไทย ล้อมรอบด้วยธรรมชาติ พื้นที่เปิดโล่ง และสภาพแวดล้อมที่เงียบสงบ ห่างจากชายหาดเพียงไม่กี่ก้าว รีสอร์ทของเราครอบคลุมพื้นที่กว่า 100 ไร่ (40 เอเคอร์) และเป็นสถานที่ที่สมบูรณ์แบบสำหรับนักกีฬาและครอบครัวในการฝึกซ้อมและสนุกสนาน มาราเลน่า สปอร์ต รีสอร์ท มีกีฬาหลากหลายประเภท รวมทั้งฟุตบอล สควอช ฟิตเนส และอื่นๆ อีกมากมาย รีสอร์ทของเราไม่เพียงแต่เป็นสถานที่ที่ดีเยี่ยมในการดูแลสุขภาพร่างกายเท่านั้น แต่ยังเป็นสถานที่ที่เหมาะสำหรับการพบปะเพื่อนและครอบครัวในร้านอาหารและสปอร์ตบาร์ของเรา และเพลิดเพลินกับการพักผ่อนและผ่อนคลายในที่พักของเรา

Kitchen

Accounting

Engineering

Front Office Department

Sales and Marketing

Human Resources Department

• Safety Officer (1)

สนาม

• พนักงานดูแลสนามฟุตบอล (1)

Food and Beverage Department

• F&B Supervisor (1)
• F&B Attendant (4)
• Bartender (2)

Fitness

• Fitness Instructor (2)

Housekeeping Department

• Housekeeping Attendant (6)

Responsibilities
Business Performance

• Set periodical budget & forecast

• Analyze monthly P&L and month-end reports, identify deviation from business plan goals

• Participate in management meetings to review progress towards achievement of business
  plan goals and develop the annual business plan related for the department.
  Operation

• Develop and update departmental SOP Manual, detailing standards of performance,
  Policies and Procedures and service standards pertinent to the efficient operation of the
  kitchen in accordance to Hotel’s policies, standards and municipality requirements

• Work with Senior Culinary team and is responsible for the team to develop new menus
  and product development supported by detailed analysis and accurate costing

• Supervise Senior Culinary team to run their kitchens at high quality level whilst
  maintaining acceptable food cost

• Oversee the planning and implementation of effective food promotions

• Work closely with Executive Steward to ensure that kitchen areas are kept clean and
  orderly. Manage organization and cleanliness of departmental areas by conducting
  weekly walk through

• Ensure that high level of food safety management and precautions with regards to the
  hotel food safety and hygiene standards (HACCP) are adhered to in the department

• Monitor food standards in each Outlet and Banquet

• Ensure that all departmental reports, schedules, standard recipes, menus, food
  presentation photographs and correspondences are completed in an accurate and
  timely manner

• Identify market needs and trends in terms of food menus for both hotel guests and the
  local market

• Monitor and analyse menus and products of competitive restaurants and other hotels'
  Banquet Departments

• Interact with management of other departments within areas of responsibility to foster
  and maintain effective working relations with them

• Meet and interact with representatives of the local community and potential guests as
  required
  Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and
  degree of professionalism meet the needs of guests and the organization

• Interview, select and recruit Senior Culinary team members

• Identify and develop team members with potential

• Conduct performance review with the team

• Develop, conduct and maintain records of all staff training programs for team members,
  focusing on their development needs, providing them with new skills to meet the
  changing needs of the business

• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets
  and standards of service

• Prepare payroll and gratuity reports

• Conduct monthly departmental meetings to provide information to team members,
  obtain their feedback, rectify operation issues and provide a regular forum for
  department communication

BASIC FUNCTION
to serve as the strategic leader and operational manager of a professional kitchen. Unlike more
hands-on roles, an executive chef focuses on high-level administrative tasks, including menu
development, financial management, and long-term planning, ensuring the establishment
remains profitable and high-quality

DUTIES AND RESPONSIBILITIES
Responsibilities

• Oversee all Food & Beverage outlets, ensuring consistent food quality, operational
  efficiency, food safety compliance, and adherence to standard of hotel
• Maintain complete knowledge of all F&B services, contents & preparation methods,
  outlets and hotel services/features
• Apply necessary precautions with regards to the hotel food safety and hygiene standards
  (HACCP)
• Be well versed in hotel fire & life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management of the
  Hotel

REQUIREMENTS
Knowledge and Experience

• Diploma from a reputable Hospitality Management / Culinary school preferred

• Additional certification(s) in Food & Beverage will be an advantage

• Minimum 5 years of experience in managing food production & culinary operations in a
  hotel gained from working in key cities / resorts destinations globally

• Excellent reading, writing and oral proficiency in English language

• Ability to speak other languages and basic understanding of local languages will be an
  advantage

• Good working knowledge of MS Excel, Word, & PowerPoint

• High degree of professionalism with sound human resources management and business
  acumen capabilities
  Competencies

• Strong leadership, interpersonal and training skills

• Good communication and customer contact skills

• Results and service oriented with an eye for details

• Ability to multi-task, work well in stressful & high-pressure situations

• A team player & builder

• A motivator & self-starter

• Well-presented and professionally groomed at all times