Culinary Head

We are looking for an experienced and creative culinary head to lead the team of chefs and kitchen staff in creating unique and memorable The ideal candidate will have a passion for food, cooking, as well as experience in menu development, kitchen management, and food cost They will be responsible for overseeing the daily Of the kitchen, including menu planning, food preparation, and staff Additionally, they will be expected to develop and implement new recipes and menu items on a regular

Requirements

Duties & Responsibilities

• Strong experience in East Asia chain such as, Chinese, Japanese, Indonesian and Thai
  
• Develop and implement a culinary vision for the organization, including menu development, recipe creation, and food presentation
  
• Train and manage a team of cooks and kitchen staff, ensuring compliance with all safety and sanitation regulations
  
• Oversee food preparation and cooking activities to ensure the quality and consistency of dishes
  
• Coordinate food production schedules to meet demands, taking into account factors such as events, holidays, and special occasions
  
• Monitor inventory levels and order supplies as needed, keeping within budget constraints
  
• Work with suppliers to negotiate contracts and secure the best possible prices for ingredients and other necessary supplies
  
• Develop cost-effective methods for reducing waste and maximizing efficiency
  
• Evaluate new products and equipment to determine if they will improve operations
  
• Stay up-to-date on trends in the culinary industry and incorporate them into menu planning
  
• Create promotional materials and participate in marketing efforts to increase business
  
• Conduct regular research and develop relationships with Suppliers
  
• Participate in community outreach initiatives to promote healthy eating habits
  
• Organize and motivate the kitchen team to deliver a smooth cooking workplace so that the satisfaction of guests can be
  

Required Skills and Qualifications

Specialize in Thai/ Asian Cuisine

• Bachelor s degree in Culinary Arts or a related field
  
• 15+ years experience as a professional chef, with 5+ years in a management role
  
• Culinary certification from an accredited institution
  
• Proven ability to develop and implement creative menu
  
• Strong understanding of food trends and culinary techniques
  
• Excellent leadership, communication, and organizational skills
  
• Profit and loss (P&L) responsibility for a restaurant or other food service operation
  

Benefits