Key Responsibilities

• Oversee daily kitchen operations across multiple outlets

• Ensure food quality, presentation, and consistency meet brand standards

• Lead, train, and manage kitchen teams

• Ensure compliance with food safety and hygiene standards (SFA/NEA)

• Manage inventory, stock control, and food cost

• Coordinate with front-of-house and management teams

• Handle manpower planning, staff rosters, and operational challenges

• Report kitchen performance and improvement plans to senior management

Requirements

• Minimum 5 years’ experience in a senior or management-level kitchen role in Thai/Economic Rice Cuisine

• Proven experience as an Executive Chef / Kitchen Head / Executive Cook

• Strong leadership, communication, and organizational skills

• Ability to perform under pressure in a fast-paced environment

• Able to work weekends, public holidays, and peak periods