Executive Chef

AccorHotel

Pathumthani, Pathumthani, Thailand permanent

Posted: February 23, 2026

Required Skills

Job Description

Situated in the bustling, up-and-coming neighborhood in Northern Bangkok, Novotel Bangkok Future Park Rangsit is the perfect place for business or family travellers to work, play or just relax.

Novotel Bangkok Future Park Rangsit is the perfect place to ‘Take Time’ to escape and relax or explore the region. With the nearby expressways and SRT red line service, you can reach industrial parks in Pathum Thani, the ancient city of Ayutthaya, and the Don Mueang International Airport (12 km away) with ease. Stay at Novotel Bangkok Future Park Rangsit and experience a city haven full of freedom and convenience.

• Lead the culinary team overseeing an all-day dining restaurant, Aimee Petit Bistro (Churrascaria & Steakhouse concept), a Pizzeria–Trattoria, a Sports Bar, In-Room Dining, and a 1,100 sqm meeting and conference space.
• Recommend and plan food promotions with the Director of F&B and outlet Sous Chefs to keep offerings attractive for regular guests.
• Lead by example — result-oriented, hands-on, adaptable, and open to change. Motivate and coach team members to achieve exceptional guest service and employee satisfaction.
• Manage food cost, inventory, and budgeting effectively to ensure profitability while maintaining quality.
• Assist with staff recruitment, scheduling, and management of budgeted labour costs.
• Oversee menu planning, food preparation, and presentation for all outlets and banquet events.
• Ensure compliance with corporate, departmental, and Ecosure safety and hygiene standards.
• Maintain close and effective working relationships with all supporting departments.
• Assess operational issues and take timely corrective action to support smooth daily operations.

• A wide cooking experience in all areas of the culinary field including a minimum of 4 years at the Executive Sous Chef level.
• Should be a highly energetic individual who is excited about the challenges that are required on a day-to-day basis. Must be capable of dealing with several F&B operations and catering venues at one time.
• Hands-on leader with solid understanding of HACCP, food safety, food waste management, and good command of English

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