Chinese Chef de Cuisine at InterContinental Chiang Mai The Mae Ping

• Develop signature menus that combine authenticity and modern luxury dining trends, with consistency in taste, presentation, and innovation.
• Lead the restaurant toward Michelin star recognition, ensuring culinary standards, guest experience, and creativity are at world-class levels.
• Collaborate with the Restaurant Manager and Sommelier to create elevated food and beverage pairings.
• Introduce seasonal and tasting menus to attract discerning diners and culinary critics.

• Lead, inspire, and mentor a team of Chinese chefs, dim sum specialists, and kitchen staff.
• Supervise daily kitchen operations to ensure smooth service and excellence at all times.
• Oversee training programs that develop culinary skills and consistency across the team.
• Manage inventory, purchasing, and supplier relationships, ensuring access to premium and authentic ingredients.

• Engage with VIP and repeat guests to promote signature dishes and personalized dining experiences.
• Elevate Hong’s to be a culinary icon within Chiang Mai by consistently exceeding guest expectations.
• Partner with hotel leadership to host curated events, wine dinners, and cultural promotions.

• Monitor food costs, waste control, and profitability while maintaining premium quality standards.
• Support the F&B Director and Finance team in setting budgets, forecasts, and pricing strategies.
• Contribute to positioning Hong’s as both a revenue driver and a flagship brand showcase.

• Ensure the highest standards of hygiene, sanitation, and food safety (aligned with HACCP and IHG policies).
• Maintain compliance with local health regulations and Michelin evaluation criteria.
• Ensure proper care, cleanliness, and maintenance of kitchen equipment.

Authenticity & Expertise: Mastery of Cantonese and regional Chinese cuisines with creativity in luxury dining.

Michelin Mindset: Clear vision and drive toward achieving Michelin star recognition.

Leadership: Strong ability to lead, inspire, and develop a high-performing kitchen team.

Guest Centricity: Passion for creating memorable dining experiences.

Business Acumen: Skilled in cost management, supplier partnerships, and restaurant profitability.

• Proven experience as Chinese Chef de Cuisine or Chinese Sous Chef in a Michelin-starred or luxury hotel restaurant.
• Mastery of Cantonese cuisine, with knowledge of Sichuan or regional specialties as an advantage.
• Demonstrated record of culinary innovation and ability to attract critical acclaim.
• Formal culinary training; international exposure preferred.
• Mandarin/Cantonese fluency is a plus; English required.