**Description:** **Scope and General Purpose of Job** You will support the Executive Chef in leading all culinary operations across the hotel, ensuring exceptional food quality, consistency, and innovation. You will oversee multiple kitchen teams, drive culinary excellence, maintain food‑safety and operational standards, and contribute to menu development, cost efficiency, and the overall success of the hotel’s dining experiences. You will also act as the culinary lead in the Executive Chef’s absence. **Main Duties** + Assist the Executive Chef in overseeing all culinary operations across the hotel, ensuring exceptional food quality, consistency, and presentation aligned withhotelstandards. + Represent the Culinary Division and act as the division lead in the absence of the Executive Chef. + Lead and supervise daily kitchen operations, ensuring efficient workflows, strong team coordination, and high productivity. + Monitor culinary operations during peak business periods and make adjustments as needed through respective kitchen leaders. + Support menu development for à la carte, buffet, banquets, seasonal promotions, and specialty concepts, ensuring creativity and alignment with brand standards. + Conduct regular tastings, kitchen walkthroughs, and quality audits to ensure adherence to culinary and hygiene standards. + Ensure proper ingredient sourcing, receiving, and handling while maintaining freshness, quality, and accurate stock rotation (FIFO). + Work closely withF&B Service, Stewarding, Purchasing, Engineering and other departments to ensure product quality, operational efficiency, equipment reliability, and exceptional guest experience. + Ensure compliance with food‑safety, hygiene, and sanitation protocols (ISO22000), and support food‑safety audits and corrective actions. + Provide hands‑on leadership, coaching, and training to Chefs De Cuisine and Sous Chefs to support talent development and succession planning. + Assist in staffing plans, scheduling, recruitment, and manpower management in line with business volume. + Monitor and support food and labor cost control through effective production planning, recipe accuracy, and menu engineering. + Stay updated on seasonal products, culinary trends, and competitive landscape to keep the hotel’s culinary offerings relevant and innovative. **Qualifications:** + This role is open to **Thai nationals** due to local employment regulations. + Diploma or Bachelor’s degree in Culinary Arts or related field. + 6 – 8 years of culinary experience in luxury hotels, including 2 – 3 years at **Executive Sous Chef** level. + Proven ability to manage multiple kitchens and high‑volume operations (à la carte, buffet, banquets). + Strong leadership, communication, and people‑development skills. + Knowledge of food‑safety standards; ISO22000 experience is an advantage. + Excellent understanding of cost control, inventory, purchasing, and menu engineering. + Ability to work under pressure and adapt to fast‑paced environments. + Good command of English (both written and spoken). **Primary Location:** TH-Bangkok **Organization:** Grand Hyatt Erawan Bangkok **Job Level:** Full-time **Job:** Administrative **Req ID:** BAN002294 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.