About Four Seasons:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

About the location:

Nestled in Koh Samui's breathtaking coastline, Four Seasons Resort Koh Samui is an oasis of elegance and serenity amidst the azure waters of the Gulf of Thailand. Spanning 42 acres of lush landscapes with tranquil lagoons and cascading waterfalls, the resort exudes a sense of profound connection to the island's maritime charm. The resort boasts 70 sumptuously designed Villas and Residences that encapsulate the essence of traditional Thai elegance. Drawing inspiration from the time-honored Southern Thai architecture, the accommodations seamlessly blend intricate local craftsmanship with contemporary comforts. Each abode offers unparalleled views of the expansive sea and the surrounding coconut groves, ensuring guests are immersed in nature's embrace. Four Seasons Resort Koh Samui, where the essence of Thai luxury meets the whispers of the ocean, promises an experience that is both timeless and enchanting.

Executive Chef

About the role:

The Executive Chef forms part of the Food and Beverage leadership team who collectively make key strategic and operational decisions for the Food and Beverage operation within the Resort. The Executive Chef ensures the smooth running of the kitchen department, maintaining the Four Seasons quality of product and service to all outlets including the Employee Restaurant. The Executive Chef will oversee all aspects of the Kitchen operation including menu planning, food costs, banquet events, hygiene and sanitation, recruitment, retention and development of chefs within the kitchen department.

The position reports to the Resort Manager.  The hotel will obtain the work authorization.

What you will do:

Responsible for the correct food preparation and presentation while ensuring superior quality and consistencyPlan and develop menus for the Resort considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions with respect to the Resort's pricing policyAssign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menusWork close to Director of F&B/Director of Restaurants & Bars and Director of Finance in monitoring effectively Food cost and wastage control in order to improve effectively monthly food costPrepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures (including vacation and day off planning).Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of foodCoordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areasHire, train, discipline, supervise and organize all kitchen personnel on a regular basisComplete and provide performance evaluations for all kitchen employees making recommendations for salary increases as warrantedHold regular meetings with the kitchen staff as well as attend and participate in all required meetingsTreat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnoverMaintain a consistently high level of employee morale and motivationCoordinate with Director of F&B/Director of Restaurants & Bars, Resort Manager and Director of Catering/Conference Services & Sales Manager for any special functions regarding food preparation and presentation, including additional costs and staffing requirementsEnsure that sanitation standards as set forth by Four Seasons and the state are in compliance as well as the cleanliness and neatness of the kitchenPrepare all necessary documentations and support monthly training based on PWT and HACCP requirements; including supplier monitoring in conjunction with the purchasing department, Pest control supervision with designated company and cleanliness and food hygiene chemical standards with designated companyDevelop and ensure a safe working environment for people to workSet up control systems which will assure quality and portion consistencyCreate proper purchasing specifications

What you bring:

Culinary degree preferredVery advanced courses or experience in the administration side of the kitchen10 to 15 year experience in kitchen covering all aspects of cookingMust possess a high level of creativity and high quality standardsVery strong leader, communicator and trainer

What we offer:

Competitive Salary, wages, and a comprehensive benefits packageExcellent Training and Development opportunities Complimentary Accommodation at other Four Seasons Hotels and ResortComplimentary Dry Cleaning for Employee UniformsComplimentary Employee Meals

Schedule & Hours:

This is a full-time positionThe working hours will primarily be early morning, days and nights, during weekdays and weekends.