Key Responsibilities
Culinary Leadership & Execution
- Lead all aspects of Chinese kitchen operations, ensuring authenticity, quality, and consistency.
- Develop and execute menus featuring traditional and modern Chinese cuisine (Cantonese, Sichuan, or specialty focus as applicable).
- Maintain exceptional food presentation in line with luxury dining standards.
- Ensure all dishes meet taste, portion, and plating specifications.
- Continuously refine recipes and introduce seasonal or promotional menus.
Operational Management
- Manage daily kitchen operations including staffing, scheduling, and workflow planning.
- Control food cost, wastage, and inventory to achieve budgeted targets.
- Conduct regular stock checks and ensure proper storage and rotation (FIFO).
- Coordinate with Purchasing for quality ingredients and supplier standards.
Quality & Compliance
- Ensure strict compliance with food safety, hygiene, and sanitation standards (HACCP & GMP principles).
- Maintain a clean, organized, and safe kitchen environment.
- Prepare for internal and external audits.
Leadership & Team Development
- Recruit, train, and mentor kitchen team members.
- Build a disciplined, motivated, and high-performing brigade.
- Conduct regular performance reviews and skill development training.
- Foster teamwork and positive communication within the culinary and service teams.
Guest Experience & Brand Representation
- Collaborate with Restaurant Manager to create memorable guest dining experiences.
- Interact with guests when required, especially VIPs and special events.
- Respond to guest feedback and implement improvement strategies.
- Support promotional activities, media events, and food festivals when required.
Financial Responsibilities
- Prepare kitchen forecasts and budgets in collaboration with the Executive Chef.
- Achieve targeted food cost percentages and productivity ratios.
- Maximize profitability through menu engineering and smart purchasing.
Key Competencies
- Strong expertise in authentic Chinese culinary techniques
- Leadership and team management skills
- Commercial and financial awareness
- Creativity and menu innovation
- High attention to detail
- Strong communication and collaboration skills
Qualifications & Experience
- Thai Nationality
- Minimum 57 years of experience in Chinese cuisine, with at least 23 years in a leadership role.
- Experience in luxury hotels or high-end Chinese restaurants preferred.
- Strong knowledge of Chinese ingredients, sauces, dim sum, wok techniques, and specialty dishes.
- Solid understanding of food safety standards (HACCP & GMP).
- Good communication skills in Thai and basic English.
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