Executive Chef

Responsibilities:

Culinary leadership and Menu development

1. Develop and execute innovative, high-quality menus for all venues, ensuring alignment with each venue's concept and target market
2. Stay current with culinary trends and incorporate them into menu offerings
3. Ensure consistency in food quality and presentation across all venues

Kitchen operations Management

1. Oversee daily kitchen operations, ensuring efficiency, quality, and adherence to food safety standards
2. Implement and maintain quality control systems across all culinary areas
3. Collaborate with operations directors to streamline kitchen processes and enhance guest experiences

Team leadership and Development

1. Lead, motivate, and manage the culinary teams across all venues
2. Directly manage and mentor Chef de Cuisines and Sous chefs for each venue
3. Oversee talent development, including hiring, training and succession planning for kitchen staff
4. Foster a positive work environment and encourage professional growth among culinary team members

Financial management

1. Work with operation directors to manage food costs, labor costs, and kitchen budgets
2. Analyze financial reports to improve efficiency and drive profitability
3. Implement cost-control measures without compromising food quality

Compliance and standards

1. Ensure compliance with all health, safety, and food handling regulations
2. Maintain high standards for kitchen cleanliness and organization
3. Conduct regular audits to maintain compliance and identify areas for improvement

Innovation and Sustainability

1. Drive culinary innovation to keep the venues competitive in the market
2. Implement sustainable practices in food sourcing and kitchen operations
3. Explore and recommend new culinary technologies

Crisis management

1. Develop and implement food safety crisis management plans
2. Collaborate with operations directors in managing food-related incidents or crises

Cross functional collaboration

1. Work closely with Operations Directors, Sales and Marketing team, and other departments to ensure alignment of culinary offerings with overall business objectives
2. Participate in menu engineering and pricing strategies to maximize profitability

SOP development and Improvement

1. Ensure the implementation and adherence to approved SOPs across all culinary functions
2. Continuously review and analyze that the team is following the SOPs across all venue and identify areas for improvement

Qualifications:

1. International experience as an Executive Chef in a multi-venue hospitality environment, with at least 5 years of proven track record in this role
2. Strong culinary background with expertise in diverse cuisines
3. Excellent leadership and team management skills
4. Strong business acumen with experience in kitchen financial management
5. In-depth knowledge of food and catering trends, nutrition, and culinary best practices
6. Proficiency in kitchen management software and MS Office suite
7. Culinary degree or equivalent professional qualification
8. Fluency in English; Thai language skills highly desirable