Responsibilities
- Oversee and direct all kitchen functions, including restaurants, bars, room service, event catering, pastry, stewarding, and staff dining operations.
- Design original, health-focused, and market-viable menus that meet brand-specific quality and service benchmarks.
- Lead the evolution of event dining offerings with inventive, nutritious, and eco-conscious options tailored for conferences and business gatherings.
- Encourage ongoing culinary innovation by launching new dishes, seasonal rotations, special promotions, and unique dining experiences.
- Implement strategies to minimize food waste and enhance kitchen efficiency through sustainable operational methods.
- Advance environmental responsibility by prioritizing local sourcing, waste reduction, and eco-friendly cooking practices.
- Serve as the primary advocate for food safety, enforcing strict adherence to HACCP protocols, brand guidelines, and legal requirements.
- Guarantee consistent excellence in food quality, plating, and guest satisfaction across all food service outlets.
- Hire, mentor, and develop skilled kitchen personnel, fostering a culture of ownership, collaboration, and professional growth.
- Ensure all culinary staff are fully trained and prepared for audits related to brand standards, food safety, sustainability, and health regulations.
- Monitor and control food and labor costs, inventory levels, procurement, and operational spending to meet financial targets.
- Build and maintain strong relationships with suppliers to secure reliable, high-quality ingredients.
- Partner with F&B, sales, marketing, and events departments to create compelling dining concepts and revenue-driving campaigns.
- Analyze customer feedback, industry trends, and competitor strategies to refine and elevate culinary offerings.
- Ensure full adherence to company policies, safety regulations, and corporate operational procedures.
Work Arrangement
On-site — Bangkok
