Summary
Culinary Leadership
- Lead the day-to-day operations of the PRACA kitchen.
- Ensure all dishes are prepared and presented according to established recipes, standards, and brand expectations.
- Develop seasonal menus, specials, and promotions that align with the restaurant concept and market trends.
- Continuously improve food quality, presentation, and guest dining experience.
Kitchen Operations
- Manage food production and service during all operating hours.
- Ensure smooth coordination between kitchen and front-of-house teams.
- Maintain consistent food quality, portion control, and timely service.
- Monitor inventory levels and ensure proper stock rotation.
Financial Management
- Control food cost and kitchen labor cost in line with budget targets.
- Minimize waste through effective purchasing, inventory management, and production planning.
- Participate in budgeting, forecasting, and menu engineering activities.
- Monitor profitability and recommend actions to improve financial performance.
Team Management & Development
- Recruit, train, coach, and develop kitchen associates.
- Establish a positive, disciplined, and collaborative working environment.
- Conduct regular performance reviews and identify development opportunities.
- Ensure effective scheduling and manpower utilization.
Food Safety & Compliance
- Ensure full compliance with HACCP, food safety regulations, and company standards.
- Maintain high levels of kitchen cleanliness, sanitation, and workplace safety.
- Conduct regular inspections and corrective actions when required.
Guest Experience
- Actively engage with guests and gather feedback to enhance culinary offerings.
- Address guest concerns and ensure prompt resolution of food-related issues.
- Support marketing events, chef tables, special promotions, and media engagements when required.
Qualifications
- Minimum 3-5 years of experience in a Chef de Cuisine, Executive Sous Chef, or Senior Sous Chef role.
- Strong background in Thai cuisine experience in modern Thai dining or Izakaya-style concepts is preferred.
- Proven ability to lead, train, and motivate kitchen teams.
- Good understanding of food cost control, menu development, and inventory management.
- Knowledge of HACCP and food safety standards.
- Strong organizational, communication, and leadership skills.
- Good command of spoken and written English.
- Ability to read and write Thai is a plus.
