Executive Cook (Thai/Economic Rice Cuisine)

Key Responsibilities Oversee daily kitchen operations across multiple outlets Ensure food quality, presentation, and consistency meet brand standards Lead, train, and manage kitchen teams Ensure compliance with food safety and hygiene standards (SFA/NEA) Manage inventory, stock control, and food cost Coordinate with front-of-house and management teams Handle manpower planning, staff rosters, and operational challenges Report kitchen performance and improvement plans to senior management Requirements Minimum 4 years’ experience in a senior or management-level kitchen role in Thai/Economic Rice Cuisine Proven experience as an Executive Chef / Kitchen Head / Executive Cook Strong leadership, communication, and organizational skills Ability to perform under pressure in a fast-paced environment Able to work weekends, public holidays, and peak periods