รายละเอียด

Position Summary
The Head Chef leads the Chica kitchen, delivering a vibrant Mexican, Latin American and Thai menu that is consistent, profitable and true to the outlet's rooftop lounge experience. Working closely with the Executive Chef, the Head Chef owns day-to-day kitchen operations, menu execution, food cost, hygiene standards and the development of the Chica brigade.
The ideal candidate has a deep understanding of these cuisines, including the balance of chilli, acid, herbs and smoke that links Latin American and Thai cooking. They can turn this into dishes that work at volume in a hotel environment, to a high standard every service.

Key Responsibilities
Culinary & Menu
• Execute the Chica menu to the agreed recipes, portioning and presentation standards every service.
• Develop new dishes, specials and limited-time offers that blend Mexican, wider Latin American and Thai flavours, in line with the outlet concept and approved by the Executive Chef.
• Maintain Standard Recipe & Costing Cards for every dish, with accurate ingredients, yields and plating guides.
• Ensure menus follow the hotel house format and that allergen and dietary information is accurate and up to date.
• Work with the bar team on food pairings and sharing plates suited to the rooftop lounge setting.
Kitchen Operations
• Run daily mise en place, prep lists and service, ensuring dishes leave the pass on time and to standard.
• Manage ordering, receiving and stock rotation (FIFO) with the Purchasing department, checking quality and quantity on delivery.
• Conduct monthly stock takes and keep par levels appropriate to business forecasts.
• Report equipment faults promptly to Engineering and ensure all equipment is used and cleaned correctly.
• Attend daily operational briefings and communicate key information to the team.

Team Leadership
• Lead, motivate and supervise the Chica brigade, setting a positive, disciplined and respectful kitchen culture.
• Prepare weekly rosters within approved labour hours, and manage leave and days off fairly.
• Train and coach the team on recipes, techniques, hygiene and safety; identify and develop future leaders.
• Take part in recruitment, onboarding and performance appraisals with the Executive Chef and HR.
• Handle staff issues fairly and in line with hotel policy.

Cost Control
• Achieve the outlet's food cost and labour cost targets.
• Minimise waste through accurate forecasting, portion control, cross-utilisation and waste logging.
• Review dish costings when supplier prices change and recommend price or recipe adjustments.

Hygiene, Health & Safety
• Maintain HACCP and hotel food safety standards, including temperature logs, labelling and cleaning schedules.
• Ensure the kitchen is audit-ready at all times and act promptly on audit findings.
• Enforce safe working practices, correct use of PPE and chemical safety.

Guest Experience
• Handle special requests, allergies and dietary needs accurately and confidently.
• Respond to guest feedback and reviews, taking corrective action where needed.
• Support events, private bookings and hotel promotions held at Chica.

Qualifications & Experience
• Minimum 5 years' professional kitchen experience, including at least 2 years as Sous Chef or Head Chef.
• Proven experience in Mexican, Latin American and/or Thai cuisine; experience across both Latin American and Thai is a strong advantage.
• Background in hotels, resorts or high-volume restaurants and bars preferred.
• Culinary diploma or equivalent formal training preferred.
• Valid food hygiene / HACCP certification (or willingness to obtain).
• Good working knowledge of food costing, stock control and Excel.
• Communicates well in English and Thai (spoken); written English for reports and recipe cards.

Skills & Attributes
• Strong palate and a creative but disciplined approach to flavour.
• Calm, organised leader who performs under pressure in busy services.
• Hands-on: leads from the pass and on the line.
• High personal standards of hygiene, grooming and professionalism.
• Clear communicator who builds good relationships with service, bar, purchasing and engineering teams.
• Commercially aware, with a good understanding of margins, waste and labour.
• Passionate about training and developing young chefs.