Head Chef

Your Experience and Skills Include
- Male or Female, aged 30 years or above.
- Minimum of 3-5 years' experience as a Head Chef or Sous Chef.
- Strong knowledge of kitchen management and food cost control.
- Creative in menu development and culinary innovation.
- Excellent leadership, team management, and communication skills.
- Sound knowledge of hygiene regulations and food safety standards.
- Ability to work effectively as part of a team and under pressure.

Job Responsibilities
- Plan, supervise, and manage the overall kitchen operations.
- Create, develop, and improve menus to meet the restaurant/hotel?s standards.
- Ensure food quality, taste, hygiene, and presentation.
- Control food cost and manage inventory efficiently.
- Schedule shifts and provide training for kitchen staff.
- Coordinate with the purchasing department for ingredients and necessary supplies.
- Maintain cleanliness, hygiene, and kitchen safety standards in compliance with regulations.
- Handle problems and maintain service quality.

- Service charge (minimum THB 5,000)
- Work 5 days a week
- Uniform provided
- Duty meals
- Annual leave
- Public holidays
- Group insurance
- Social security
- Attractive base salary