Head Chef – Thailand

Kitchen Operations: Direct food preparation, control service flow, and inspect dishes before they reach customers.
Menu Development: Design new dishes, update seasonal selections, and maintain food consistency.
Staff Management: Hire, train, schedule, and lead kitchen brigade members.
Inventory & Cost Control: Monitor stock levels, order supplies from vendors, and manage the kitchen budget.
Enforce health, hygiene, and safety regulations.
Experience: Minimum of 3 to 5 years of professional culinary experience, often advancing from a sous chef role.