At Mövenpick BDMS Wellness Resort Bangkok, we offer a perfect harmony of comfort and recuperation for guests seeking a restful escape while still in the heart of Bangkok, one of Asia’s most popular city destinations.

All rooms are designed with space in mind, offering private balcony access and featuring wellness equipment such as sleep therapy speakers and yoga mats. Guests can indulge in culinary delights that are health-focused yet utterly delicious at the resort’s various outlets.

A welcoming outdoor pool, set amidst stunning surroundings, encourages guests to linger and unwind.

• Lead and manage all culinary operations, including restaurants, bars, in-room dining, banquet kitchens, pastry, stewarding, and colleague dining.
• Develop innovative, wellness-inspired, and commercially successful menus that align with Mövenpick and Accor brand standards.
• Lead the ongoing development of the Beyond Meetings menu, creating creative, healthy, and sustainable culinary experiences for meetings, conferences, and events.
• Foster a culture of culinary creativity by continuously introducing new dishes, seasonal menus, promotions, and dining concepts.
• Drive food waste reduction initiatives and implement sustainable kitchen practices to improve efficiency while minimizing environmental impact.
• Promote a sustainability mindset through responsible sourcing, waste reduction, local ingredients, and environmentally responsible culinary practices.
• Be the champion of Food Safety & Hygiene, ensuring full compliance with HACCP, brand standards, and regulatory requirements across all culinary operations.
• Ensure the highest standards of food quality, consistency, presentation, and guest satisfaction across all dining venues.
• Recruit, coach, train, and develop a high-performing culinary team, creating a culture of engagement, accountability, and continuous learning.
• Ensure all culinary employees are well trained and audit-ready for Brand Standards, Quality Assurance, Health & Safety, Sustainability, and Food Safety audits.
• Manage food cost, labor cost, inventories, purchasing, and operating expenses to achieve financial objectives.
• Maintain effective supplier relationships and ensure consistent quality of food products and ingredients.
• Collaborate with the Food & Beverage, Sales, Marketing, and Events teams to develop innovative dining concepts and revenue-generating promotions.
• Monitor guest feedback, market trends, and competitor activities to continuously enhance the hotel's culinary offerings.
• Ensure full compliance with hotel policies, health and safety regulations, and Accor operational standards.

• Minimum 8 years of culinary leadership experience in an international luxury hotel, including at least 3 years as an Executive Chef or Executive Sous Chef.
• Proven experience leading multi-outlet kitchens, banquet operations, pastry, stewarding, and large culinary teams.
• Strong passion for culinary innovation, menu development, and wellness-focused cuisine.
• Demonstrated success in food waste management, sustainable culinary practices, and responsible sourcing.
• Proven experience creating innovative menus and continuously developing meeting, banquet, and event dining concepts.
• Strong knowledge of HACCP, Food Safety & Hygiene, quality assurance, and regulatory compliance.
• Excellent leadership, coaching, mentoring, and team development skills.
• Strong business and financial acumen with experience managing food cost, labor cost, budgets, and profitability.
• Excellent communication, planning, problem-solving, and organizational skills.
• Must be able to read, write, and communicate effectively in both Thai and English.

• Employee benefit card offering discounted rates at Accor hotels worldwide.
• Develop your talent through Accor’s learning programs.
• Opportunity to grow within your property and across the world!
• Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.