Executive Chef

Key Requirements:

Must be a Thai national.
Good command of English.
Culinary degree or certified professional training preferred.
8+ years of kitchen experience, including 2+ years in a leadership position in ? la carte and/or buffet production.
Demonstrated ability to manage large teams and high-volume buffet and ? la carte production.
Strong technical expertise in kitchen systems, yield management, and food holding behavior (hot and cold).
Excellent knowledge of food safety, hygiene, and kitchen compliance requirements.
Experience abroad would be a major plus

Job Summary:

We are seeking a Thai National Executive Chef to lead a large, high-volume kitchen operation serving dine-in guests and a daily morning buffet. This role requires operational excellence, strong leadership of a big brigade, and a disciplined approach to quality, production, and food safety.

Key Responsibilities:

Culinary & Guest Experience:

Maintain exceptional and consistent food quality for the dine-in menu across all service periods.
Develop and standardize buffet recipes and presentations that are refined, efficient, and scalable.

Buffet Operations & Production:

Plan and oversee daily morning buffet forecasting, prep schedules, and production timelines.
Ensure buffet lines remain full, fresh, and visually elevated throughout service.
Implement efficient replenishment systems and waste reduction measures without impacting guest satisfaction.

Kitchen Leadership & Operations:

Lead and manage a large kitchen brigade with clear structure, accountability, and operational precision.
Oversee station setup, cold and dry storage, centralized production, and equipment optimization.
Implement and enforce SOPs for food preparation, storage, labeling, temperature control, and service execution.

Food Safety & Compliance:

Ensure strict food safety and hygiene compliance, including HACCP (or equivalent) and local regulatory standards.
Maintain receiving quality controls and ensure all raw materials meet specifications before use.

Cost & Inventory Control:

Monitor kitchen-level COGS, yields, spoilage, and operational food variances.
Collaborate with purchasing on product specifications and receiving standards.
Adjust production planning based on guest volume trends and seasonal price movements.

Public Holidays: 13days per government regulation
Annual leave: 8days after completing 1year