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 of the kitchen equipment hygiene and maintenance and suggest solutions to management if any issues arise with 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.
Qualifications
- Education: Culinary Arts degree or equivalent professional diploma.
- Experience: Minimum of 7–8 years in a professional kitchen, with at least 2–3 years in a Head Chef or Senior Sous Chef capacity in a Thai restaurant.
- Certifications: Advanced Food Safety / Hygiene Certification.
Skills
- 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 is local language preferred) to effectively communicate with suppliers, management, and staff.
Benefits
- Health Insurance or allowance as per company policy
- KPI / Performance Bonus
- Annual leave and Public holiday compensation
- Professional Development Opportunities
- Employee Discounts throughout our venues
