Head Chef (Thai Cuisine)

- Health Insurance or allowance as per company policy
- Tet Bonus as per company policy
- KPI / Performance Bonus
- Annual leave and Public holiday compensation
- Professional Development Opportunities
- Employee Discounts throughout our venues

Job Summary

The Chef de Cuisine (Head Chef) is the primary leader of the kitchen, fully accountable for all culinary operations, financial performance, and staff management. This role demands a creative and operational strategist who will set the standard for food quality, lead menu engineering, and foster a culture of excellence. The Chef de Cuisine will mentor the Sous Chef and brigade, ensuring the kitchen operates profitably while delivering an exceptional Guest experience.

Key Responsibilities:

1. Kitchen Leadership & Staff Management
- Lead, mentor, and motivate the entire kitchen brigade, fostering a positive and disciplined working environment.
- Manage recruitment, training, and performance reviews for all kitchen staff; identify training needs and develop the skills of the Sous Chef and Junior Chefs.
- Oversee staff scheduling and labor costs, ensuring optimal staffing levels for service while staying within budget.

2. Operational Excellence & Quality Assurance

- Take full ownership of the "pass" during service, ensuring every dish leaving the kitchen meets the highest standards of taste, temperature, and presentation.
- Standardize production recipes to ensure consistent quality across all shifts.
- Troubleshoot operational issues immediately and implement long-term solutions to improve workflow and efficiency.

3. Menu Design, Engineering & Costing

- Lead the creation of seasonal and promotional menus in collaboration with the Executive Chef, focusing on creativity, flavor, and market trends.
- Responsible for accurate recipe costing (COGS) to ensure all dishes achieve target profit margins without compromising quality.
- Source high-quality ingredients and build strong relationships with local and international suppliers.
- Collaborate with FO & Guests to create menus for special occasions and explore potential catering & event menus.

4. Financial Accountability & Inventory Control

- Fully responsible for the kitchen's Profit & Loss (P&L) regarding Food Cost and Labor Cost.
- Oversee ordering and inventory management processes; review stock levels and minimize wastage through strict control measures.
- Conduct regular stock takes, analyze variances, and report financial data to the management team.

5. Health, Safety & Hygiene Compliance

- Assume ultimate responsibility for kitchen hygiene, ensuring the facility complies with all local health and safety regulations (HACCP standards where applicable).
- Implement and enforce strict cleaning schedules for equipment, storage, and prep areas.
- Be accountable for the kitchen equipment hygiene and maintenance, and suggest solutions to management if any issues arise with the equipment.

6. Guest Experience & Front-of-House Liaison

- Work closely with the Restaurant Manager to ensure seamless communication between the kitchen and floor staff regarding menu changes, "86" items, and allergens.
- Monitor guest feedback and reviews regarding food quality, taking constructive action to address any concerns.
- Represent the culinary team during special events, VIP visits, or media engagements.

7. Administration & Reporting

- Manage all kitchen administrative duties, including supplier invoices, staff rosters/AL clearance, and attendance records.
- Maintain accurate records of temperature logs, wastage reports, and recipe fiches.
- Prepare weekly or monthly reports for the Executive Chef/Owners regarding kitchen performance and costs.

- Culinary Mastery: Exceptional cooking skills with the ability to train others in advanced techniques. Skilled in traditional Thai culinary techniques, with a deep understanding of the complex flavors and aromas that define Thai cuisine.
- Financial Acumen: Strong understanding of P&L, food costing, menu engineering, and labor management.
- Leadership: Proven ability to lead a diverse team, resolve conflict, and stay calm under extreme pressure.
- Creativity: A passion for ingredients and a flair for creating innovative, marketable dishes.
- Communication: Fluent in English (and some notions of the local language preferred) to effectively communicate with suppliers, management, and staff.