Grand Hyatt Erawan Bangkok (Erawan Hotel Public Company Limited)

About Company

Grand Hyatt Erawan Bangkok is located in the heart of Bangkok and surrounded by prime lifestyle shopping centres, the business and diplomatic district and conveniently linked via sky bridge to two skytrain stations and adjacent to shopping and commercial buildings.

Our purpose, which is “We care for people so they can be their best” is brought to life by our colleagues, whom we refer to as the Hyatt family. We believe that our colleagues embody our purpose of caring for people, including each other, our guests and ultimately our owners.

Location494 Ploenchit Road, Lumpini, Pathumwan, Bangkok 10330

Contact personHuman Resources Department

Telephone0-2254-1234 Fax 0-2254-6307

Website

https://www.bangkok.grand.hyatt.com

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Sous Chef - Gaston (ห้องอาหารฝรั่งเศส)

Grand Hyatt Erawan Bangkok (Erawan Hotel Public Company Limited)

31/10/2025

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Basic Requirements

Full Time

5 - 10 Year

Bangkok and its Vicinity

Bachelor's Degree or Higher

Negotiable

Responsibilities

Assist the Chef de Cuisine in planning, developing, and executing authentic French menus, seasonal specials, and wine-pairing dishes.
Supervise and train kitchen staff to ensure consistent preparation, cooking techniques, and presentation standards.
Ensure compliance with food safety, and hygiene standards across all kitchen operations.
Monitor kitchen inventory, control food costs, and ensure efficient usage of ingredients while minimizing wastage.
Lead by example in upholding 5-star service culture and maintaining the highest culinary artistry.
Oversee daily kitchen operations, ensuring smooth service during peak periods.
Collaborate with the restaurant manager and service team to ensure seamless guest dining experiences.
Support the Chef de Cuisine in staff scheduling, performance reviews, and disciplinary actions when required.
Maintain strong supplier relationships, ensuring the best quality French and local produce.

Requirements

Minimum 3–5 years of culinary experience in fine dining or luxury hotel restaurants, with at least 1–2 years in a supervisory role.
Strong foundation and technical skills in classical and modern French cooking techniques.
Proven ability to support the Chef de Cuisine in menu creation, kitchen operations, and maintaining culinary standards.
Excellent leadership, coaching, and team management skills.
Strong understanding of food cost control, hygiene, and HACCP standards.
Creative, detail-oriented, and committed to delivering consistent 5-star dining experiences.
Able to work effectively under pressure and manage high-volume service periods.
Proficiency in English (spoken and written), with good computer skills (MS Office, kitchen management systems).
Flexible to work night shifts, weekends, and public holidays as required.
Professional grooming and personal presentation in line with luxury hotel standards.

Welfare and Benefits

Complimentary stay in Hyatt worldwide
Free meals
Service charge
Provident Fund
Staff training and development
5-day work week
Social security
Health insurance
Accident Insurance
Employee's uniform
Annual bonus