Executive Chef – Thai and Chinese Cuisine

The Executive Chef – Thai & Chinese Cuisine is responsible for leading and managing all kitchen operations.

GENERAL DESCRIPTION

The Executive Chef – Thai & Chinese Cuisine is responsible for leading and managing all kitchen operations. This role provides hands-on culinary leadership while overseeing menu development, food quality, team performance, food cost control, and compliance with food safety and hygiene standards. The Executive Chef ensures consistent execution of Thai and Chinese cuisine in line with Company standards, operational efficiency, and guest satisfaction.

Duties and Responsibilities

• Demonstrate expert-level proficiency in Thai and Chinese Cuisine, ensuring authentic preparation, flavor profiles, and presentation.
• Manage daily kitchen operations, including staffing, workflow organization, and production scheduling to maximize efficiency.
• Plan, develop, and execute menus in accordance with Company specifications, brand standards, and operational requirements. Oversee food cost management, including portion control, waste reduction, inventory management, and cost optimization.
• Maintain high standards of cleanliness, sanitation, and organization within all food preparation and storage areas.
• Ensure full compliance with food safety, hygiene, and health regulations at all times.
• Ensure consistency in food quality, taste, appearance, and presentation across menu items.
• Prepare and cook menu items as required, including hands-on execution during service periods.
• Accommodate special orders and customized menus for events or special functions as directed by management.
• Support shift transitions by proactively preparing mise en place and facilitating continuity for incoming kitchen teams.

Qualifications & Skills

• Minimum of five (5) years’ experience specializing in high-volume Thai and Chinese cuisine.
• Proven experience in managing kitchen teams and overseeing full kitchen operations.
• Demonstrated knowledge and experience in food cost control, inventory management, and waste reduction.
• Strong leadership, teamwork, and communication skills.
• Ability to work in a fast-paced environment while maintaining high culinary standards.
• Ability to work flexible hours, including weekends and holidays.
• Food handler’s certification preferred.