Executive Head Chef

Market :
Hotels & Resorts
Qualification :
Bachelor degree in related field
Location :
Experience :
At least 3 years in a similar capacity
Start Date :
End Date :
Salary :
THB from 120,000 negotiable based on experience /Month
Work Type :
Other Benefits :
* Accommodation – Single Room with air-con and cleaning service * Hotel Restaurant and Canteen Meal * Laundry * Visa and work permit license * 15 Annual Leave (can use after the probation)
Duration :
Executive Head Chef
Job Description & Responsibilities:
1. Supervise the preparation of all food 
  • Overall responsibility for the kitchen’s daily operations.
  • Liaising with the relevant companies for food orders.
  • Creating new dishes and menus.
  • Interviewing and hiring new staff.
  • Maintaining/raising the food’s profit margins for your employer.
  • Monitoring and controlling stock levels.
  • Ensuring correct stock rotation procedures are followed.
  • Implementation of health and safety procedures in the kitchen.
  • Estimating costs and ensuring all purchases come within budget.
  • Taking care of the kitchen’s accounts and creating a work roster.
  • Ensure all food is prepared as per food preparation requirements 
  • Ensure meals are produced on time, and sufficient quantities are available for the various areas 
  • Maintain stock levels of all kitchen supplies 
  • Prepare daily pastry and bakery requirements as per the menu 
  • Be available for functions as they arise to ensure that the food is prepared and served as required 

2. Oversee and supervise all kitchen staff 
  • Ensure all staff are aware of their duties and what is expected of them 
  • Teach new staff skills they require to perform their roles to the required standard 
  • Delegate duties to kitchen staff as per the menu requirements 
  • Oversee and monitor the work of kitchen staff to ensure all tasks are done as required 
  • Give staff feedback on their performance to enable staff development 
  • Ensure any staffing issues are resolved fairly and quickly 

3. Manage Kitchen stocks and inventory 
  • Ensure wastage is minimized by careful supervision of food preparation methods 
  • Ensure proper hygienic storage methods are utilized to prevent food loss 
  • Ensure the security of all alcoholic and non-alcoholic drink stocks 
  • Oversee the ordering and control of stock levels
  • Manage timely the inventory check 

4. Ensure Kitchen staff are working safely and hygienically at all times 
  • Ensure staff are aware of and follow safe work practices at all times 
  • Assist other staff in the cleaning of the kitchen and concerned hygienic process as scheduled
  • Ensure his/her own work station is kept clean and hygienic at all times
Candidate Requirements

 Candidate Experience     

  • Hospitality company (hotel, resorts, restaurant and similar) is plus
  • Passing renovation, pre-opening and strong in menu engineering

 Candidate Qualifications 

  • Bachelor degree in the engineering related field
  • Good English communication
  • Good managerial skills and willing to teach team
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