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About the Role
As the Executive Sous Chef, you will be the right hand to the Executive Chef, managing daily food preparation and kitchen operations across all outlets and banquets. You will bridge the gap between culinary creativity and operational efficiency, ensuring every plate meets RIU’s rigorous 5-star standards. This is a high-impact leadership role focused on maintaining consistency, developing talent, and stepping in to lead the department in the absence of the Executive Chef.

What You’ll Do
1. Direct Operations: Oversee all food preparation, ensuring quality, taste, and presentation align with corporate standards.
2. Team Leadership: Hire, train, and mentor the culinary team and apprentices, fostering a culture of professional discipline and enthusiasm.
3. Menu control: Ensure that all outlets follow the designated corporate menus & guidelines, maintaining brand integrity across all culinary offerings.
4. Financial Oversight: Manage labor schedules based on occupancy, conduct regular tests for cost controls, and review recipes to ensure profitability.
5. Quality Control: Enforce strict HACCP regulations, sanitation practices, and hygiene requirements to prevent food contamination and ensure workplace safety.

✔️ What We’re Looking For
1. Experience: Minimum 5 years of culinary experience, with at least 2–3 years in a senior role (Sous Chef, Senior Sous Chef or similar) within a 4 or 5-star hotel environment.
2. Skills: Strong technical expertise in international and Asian cuisines. Proven ability in food cost control, kitchen administration, and labor management. High emotional intelligence to handle staff relations and guest feedback.
3. Education/Certifications: Degree or Diploma in Culinary Arts or Hospitality Management. Valid HACCP and Food Safety certifications are mandatory.
4. Other Requirements: Strong command of English (spoken and written) & Thai are must.
5. Must demonstrate flexibility and the ability to represent the culinary department at a corporate/regional level if required.