Job Description:

The Head Chef (Thai Cuisine) will be responsible for spearheading the resort’s Thai culinary operations. You will bring absolute authenticity, innovation, and strict premium standards to our kitchens, crafting an unforgettable gastronomic journey for our guests. You will oversee menu engineering, ingredient sourcing, kitchen management, and the mentoring of our local culinary team.

Key Responsibilities
Culinary Excellence & Authenticity: Direct the preparation, seasoning, and presentation of authentic Thai dishes, striking the perfect balance between traditional flavors and luxury presentation.

Menu Engineering: Design, implement, and periodically update high-end à la carte menus, curated chef's tables, and special banquet menus.

Kitchen & Team Leadership: Supervise, train, and mentor the existing culinary brigade. Instill proper Thai cooking techniques, flavor profiles, and station organization.

Quality & Sourcing Control: Source authentic herbs, spices, and premium ingredients. Maintain strict quality control for all incoming produce to ensure authentic taste consistency.

Cost Control & Operations: Manage food costs, kitchen inventory, and wastage without compromising on quality. Ensure high profitability aligned with 5-star standards.

Hygiene & Compliance: Enforce international food safety standards, absolute kitchen hygiene, and strict compliance with global HACCP protocols.

Guest Interaction: Act as the face of the Thai culinary experience, interacting with VIP guests, handling custom dietary requests, and leading exclusive culinary pop-ups.

Candidate Profile & Qualifications
Nationality/Background: Expat candidates only. Native Thai nationals or professionals with extensive, verified experience working directly within top-tier luxury kitchens in Thailand/internationally are required.

 

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Job Expectations:

Experience: A minimum of 8–12 years of culinary experience, with at least 3–5 years heading a kitchen as a Head Chef or Executive Sous Chef specializing exclusively in Thai/Pan-Asian fine dining.

Education: A degree or diploma in Culinary Arts, Hospitality Management, or equivalent premier institutional training.

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Minimum Qualification:

BSc. in Hospitality & Hotel Administration or other relevant culinary qualification.

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Minimum Job Experience:

2 Years to 10 Years

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Reporting to:

Director of Culinary

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Travel:

NA

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