Head Chef Fraser Suites Bangkok, Thailand

Frasers Hospitality

Frasers Hospitality, part of the multinational Frasers Property Group, owns and operates award-winning serviced apartments and hotels across more than 70 cities in 20 countries worldwide. Driven by a mission to connect people with life-enriching experiences, the company offers the opportunity to work with passionate individuals shaping the future of hospitality and creating meaningful moments that make a lasting impact.

Job Summary

Fraser Suites Bangkok in Thailand is slated to open in 2026. The Head Chef is responsible for the culinary vision and execution at Kiwameru, specializing in Japanese gastronomy. You oversee all kitchen operations, menu planning, food quality, cost control, and food safety. You lead your culinary team to deliver exceptional dishes that meet guests expectations and drive the restaurant's reputation.

Responsibilities

Core

Kitchen Operations & Service

• Oversee all kitchen operations during opening, service, and closing
• Ensure proper mise en place setup and station organization
• Monitor food quality and consistency during service
• Manage kitchen pace and coordination with front-of-house
• Lead by example on technique, speed, and attention to detail
• Ensure proper food handling and kitchen safety protocols at all times
• Conduct closing procedures including equipment cleaning and shutdown

Menu Planning & Development

• Develop and update seasonal menus reflecting Japanese culinary tradition
• Create new dishes and specials based on ingredient availability and trends
• Analyze menu performance and profitability
• Conduct recipe testing and refinement
• Establish plating standards and presentation guidelines
• Plan special menus for private dining events
• Train staff on dish components, preparation, and presentation

Staff Management & Training

• Supervise Sous Chef, Section Chefs, Cooks, and Kitchen Helpers
• Develop comprehensive training programs for all kitchen positions
• Conduct daily briefings on service expectations and priorities
• Provide feedback and coaching on technique and performance
• Manage staff scheduling to balance service needs with labor costs
• Foster a collaborative and professional kitchen culture

Food & Ingredient Management

• Manage food inventory and ordering from suppliers
• Monitor food costs and variance from targets
• Negotiate prices and quality with suppliers
• Conduct regular inventory counts
• Implement portion control standards
• Manage food waste and implement sustainability practices
• Source specialty Japanese ingredients and maintain supplier relationships

Food Safety & Health Standards

• Ensure compliance with all health and safety regulations
• Implement and monitor food safety protocols (HACCP)
• Maintain proper temperature controls and cold storage
• Conduct regular cleanliness inspections
• Train staff on hygiene and food handling procedures
• Maintain required health certifications and documentation
• Report and resolve any food safety incidents

Cost Control & Profitability

• Monitor and control food costs within budget parameters
• Analyze cost of goods sold (COGS) and improve margins
• Balance menu pricing with ingredient costs
• Reduce waste and improve portion efficiency
• Report operational metrics to Executive Chef
• Implement cost-saving initiatives without compromising quality

Culinary Leadership & Guest Satisfaction

• Maintain Kiwameru's reputation for culinary excellence
• Review guest feedback and address any quality concerns
• Adapt dishes and service based on guest preferences
• Maintain professionalism when addressing guest complaints
• Support media visits and food critic tastings
• Stay current with culinary trends and techniques

Requirements

• Minimum 2 years of experience as a Head Chef or Executive Chef.
• Experience must be gained with reputable Japanese restaurant brands or established Japanese dining concepts.
• Strong knowledge of authentic Japanese cuisine, food preparation techniques, and kitchen operations.
• Proven ability to lead and manage kitchen teams while maintaining high standards of food quality, hygiene, and consistency.
• Familiarity with food safety regulations and inventory management.