Chinese Chef de Cuisine (Local)

Key Responsibilities

Culinary Leadership & Execution

• Lead all aspects of Chinese kitchen operations, ensuring authenticity, quality, and consistency.

• Develop and execute menus featuring traditional and modern Chinese cuisine (Cantonese, Sichuan, or specialty focus as applicable).

• Maintain exceptional food presentation in line with luxury dining standards.

• Ensure all dishes meet taste, portion, and plating specifications.

• Continuously refine recipes and introduce seasonal or promotional menus.

Operational Management

• Manage daily kitchen operations including staffing, scheduling, and workflow planning.

• Control food cost, wastage, and inventory to achieve budgeted targets.

• Conduct regular stock checks and ensure proper storage and rotation (FIFO).

• Coordinate with Purchasing for quality ingredients and supplier standards.

Quality & Compliance

• Ensure strict compliance with food safety, hygiene, and sanitation standards (HACCP & GMP principles).

• Maintain a clean, organized, and safe kitchen environment.

• Prepare for internal and external audits.

Leadership & Team Development

• Recruit, train, and mentor kitchen team members.

• Build a disciplined, motivated, and high-performing brigade.

• Conduct regular performance reviews and skill development training.

• Foster teamwork and positive communication within the culinary and service teams.

Guest Experience & Brand Representation

• Collaborate with Restaurant Manager to create memorable guest dining experiences.

• Interact with guests when required, especially VIPs and special events.

• Respond to guest feedback and implement improvement strategies.

• Support promotional activities, media events, and food festivals when required.

Financial Responsibilities

• Prepare kitchen forecasts and budgets in collaboration with the Executive Chef.

• Achieve targeted food cost percentages and productivity ratios.

• Maximize profitability through menu engineering and smart purchasing.

Key Competencies

• Strong expertise in authentic Chinese culinary techniques

• Leadership and team management skills

• Commercial and financial awareness

• Creativity and menu innovation

• High attention to detail

• Strong communication and collaboration skills

Qualifications & Experience

• Thai Nationality

• Minimum 5–7 years of experience in Chinese cuisine, with at least 2–3 years in a leadership role.

• Experience in luxury hotels or high-end Chinese restaurants preferred.

• Strong knowledge of Chinese ingredients, sauces, dim sum, wok techniques, and specialty dishes.

• Solid understanding of food safety standards (HACCP & GMP).

• Good communication skills in Thai and basic English.