Head Chef MARCELE Bar & Bistro (PRE-OPENING) at Accor

Phuket, , Thailand -

Full Time

Start Date

Immediate

Expiry Date

21 Jun, 26

Salary

0.0

Posted On

23 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations, Food Quality, HACCP Compliance, Menu Development, Team Leadership, Cost Control, Budgeting, Supplier Negotiations, Sustainability, Pre-opening Experience, Multi-outlet Kitchen Management, Hygiene Regulations, Guest Experience, Mentoring, Inventory Management

Industry

Hospitality

Description

Company Description Nestled in the lush hillside of Surin Beach, Navera Phuket – MGallery Collection is a sanctuary of timeless elegance, inspired by Phuket’s rich Sino-Portuguese heritage and the romantic spirit of ocean voyages. Positioned above one of the island’s most pristine beaches, this all-suite and villa resort offers discerning travelers a private escape into serenity, cultural richness, and heartfelt hospitality. Guests are welcomed into the Sino Lodge — a graceful blend of heritage mansion and yacht deck — before embarking on a journey through carefully curated culinary, wellness, and leisure experiences. Marcele Bistro, Navera Phuket delivers moments of connection and coastal indulgence. Join us at Navera Phuket and be part of an inspiring journey at the heart of Surin Beach — where elegance, culture, and discovery meet. Job Description Oversee Culinary Operations Across Outlets Manage daily kitchen operation of Marcele, ensuring consistency, quality, and smooth coordination between teams. Ensure Food Quality, Safety & Standards Uphold the highest standards of food quality, presentation, and taste while maintaining strict compliance with HACCP, food safety, hygiene regulations, and LQA guidelines. Lead Menu Innovation & Guest Experience Drive seasonal menu development and culinary innovation; engage guests through interactive dining experiences and handle feedback with care to ensure personalization. Develop and Lead High-Performing Teams Train, mentor, and inspire kitchen staff; conduct daily briefings and foster a collaborative environment that supports cross-training and continuous professional growth. Drive Financial Performance & Efficiency Support budgeting and cost control, monitor food costs and waste, optimize kitchen workflows, and oversee supplier negotiations to ensure cost-effective operations. Champion Sustainability & Culinary Branding Integrate eco-friendly practices and local sourcing; represent the resort’s culinary vision during events and media engagements. Qualifications Diploma or higher in Culinary Arts, Hospitality Management, or a related field. Minimum 2 years of experience in luxury hotels or fine-dining establishments, with expertise in multi-outlet kitchen operations. Pre-opening experience is a plus. Proven ability in menu development, kitchen management. Strong financial acumen, with experience in cost control, inventory management, and supplier negotiations. Exceptional leadership and team development skills, with the ability to train, mentor, and inspire a diverse culinary brigade. Fluency English, and additional languages are a plus. Additional Information Elevate your culinary skills to new levels of excellence. Here you can share and grow your knowledge, learning from passionate and experienced people every day. We will encourage you to explore your creativity and extend your repertoire, bringing joy to our guests with every mouthful. With each delectable creation, the more you can enjoy each day. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

The Head Chef will manage daily kitchen operations across outlets, ensuring consistency, quality, and strict adherence to food safety and hygiene standards like HACCP. This role also involves driving seasonal menu innovation, leading and training high-performing kitchen teams, and supporting financial performance through cost control and supplier negotiations.