Chef De Cuisine-Thai Izakaya

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.