Job Detail

Key Responsibilities
• Oversee and manage all kitchen operations across outlets (restaurant, banquets/events, in-room dining as applicable)
• Develop, plan, and execute menus featuring Thai, Thai Fusion, and European cuisine, ensuring consistency in quality, taste, and presentation
• Establish and maintain 5-star kitchen standards: SOPs, plating guidelines, recipe standards, and service excellence
• Manage kitchen financial performance: food cost %, recipe costing, yield, portion control, waste management, and productivity
• Control purchasing and inventory: supplier management, specifications, quality control, storage standards, FIFO/FEFO
• Ensure full compliance with HACCP and all hygiene, sanitation, and food safety regulations; conduct regular kitchen audits
• Lead, train, motivate, and evaluate kitchen teams; workforce planning, scheduling, coaching, and succession planning
• Collaborate with F&B, Revenue/Sales, and Operations to support business goals through promotions, packages, and culinary events
• Create seasonal menus, signature experiences, and special events to enhance guest satisfaction and increase revenue
Qualifications
• Minimum 8–10 years of professional culinary experience, with at least 3–5 years as Executive Chef/Head Chef in a 4–5 star hotel or high-end restaurant
• Strong expertise in Thai, Thai Fusion, and European cuisine; proven ability to deliver consistent premium quality
• Proven leadership in building and developing a diverse kitchen team with high standards
• Strong knowledge of kitchen finance: costing, inventory control, purchasing, and operational efficiency
• Solid knowledge and implementation experience of HACCP/food safety standards and kitchen hygiene audits
• Ability to work under pressure with a professional, service-minded attitude
• Good English communication is an advantage (additional languages are a plus)