Chef De Cuisine-Thai Izakaya

Job description

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.

Desired profile

Qualifications :

·  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.