Chef De Cuisine-Thai Izakaya

Culinary Leadership Lead the day-to-day operations of the PRACA kitchen. Ensure all dishes are prepared and presented according to established recipes, standards, and brand expectations. Develop seasonal menus, specials, and promotions that align with the restaurant concept and market trends. Continuously improve food quality, presentation, and guest dining experience. Kitchen Operations Manage food production and service during all operating hours. Ensure smooth coordination between kitchen and front-of-house teams. Maintain consistent food quality, portion control, and timely service. Monitor inventory levels and ensure proper stock rotation. Financial Management Control food cost and kitchen labor cost in line with budget targets. Minimize waste through effective purchasing, inventory management, and production planning. Participate in budgeting, forecasting, and menu engineering activities. Monitor profitability and recommend actions to improve financial performance. Team Management & Development Recruit, train, coach, and develop kitchen associates. Establish a positive, disciplined, and collaborative working environment. Conduct regular performance reviews and identify development opportunities. Ensure effective scheduling and manpower utilization. Food Safety & Compliance Ensure full compliance with HACCP, food safety regulations, and company standards. Maintain high levels of kitchen cleanliness, sanitation, and workplace safety. Conduct regular inspections and corrective actions when required. Guest Experience Actively engage with guests and gather feedback to enhance culinary offerings. Address guest concerns and ensure prompt resolution of food-related issues. Support marketing events, chef tables, special promotions, and media engagements when required. Culinary Leadership Lead the day-to-day operations of the PRACA kitchen. Ensure all dishes are prepared and presented according to established recipes, standards, and brand expectations. Develop seasonal menus, specials, and promotions that align with the restaurant concept and market trends. Continuously improve food quality, presentation, and guest dining experience. Kitchen Operations Manage food production and service during all operating hours. Ensure smooth coordination between kitchen and front-of-house teams. Maintain consistent food quality, portion control, and timely service. Monitor inventory levels and ensure proper stock rotation. Financial Management Control food cost and kitchen labor cost in line with budget targets. Minimize waste through effective purchasing, inventory management, and production planning. Participate in budgeting, forecasting, and menu engineering activities. Monitor profitability and recommend actions to improve financial performance. Team Management & Development Recruit, train, coach, and develop kitchen associates. Establish a positive, disciplined, and collaborative working environment. Conduct regular performance reviews and identify development opportunities. Ensure effective scheduling and manpower utilization. Food Safety & Compliance Ensure full compliance with HACCP, food safety regulations, and company standards. Maintain high levels of kitchen cleanliness, sanitation, and workplace safety. Conduct regular inspections and corrective actions when required. Guest Experience Actively engage with guests and gather feedback to enhance culinary offerings. Address guest concerns and ensure prompt resolution of food-related issues. Support marketing events, chef tables, special promotions, and media engagements when required. Minimum 3-5 years of experience in a Chef de Cuisine, Executive Sous Chef, or Senior Sous Chef role. Strong background in Thai cuisine; experience in modern Thai dining or Izakaya-style concepts is preferred. Proven ability to lead, train, and motivate kitchen teams. Good understanding of food cost control, menu development, and inventory management. Knowledge of HACCP and food safety standards. Strong organizational, communication, and leadership skills. Good command of spoken and written English. Ability to read and write Thai is a plus. Minimum 3-5 years of experience in a Chef de Cuisine, Executive Sous Chef, or Senior Sous Chef role. Strong background in Thai cuisine; experience in modern Thai dining or Izakaya-style concepts is preferred. Proven ability to lead, train, and motivate kitchen teams. Good understanding of food cost control, menu development, and inventory management. Knowledge of HACCP and food safety standards. Strong organizational, communication, and leadership skills. Good command of spoken and written English. Ability to read and write Thai is a plus.