Chef de Cuisine - Thailand Cuisine (Expatriate) | AYANA BALI

Join our team and be part of the continued success of Bali’s largest integrated resort.

We offer an exciting career opportunity for an individual with the following details:

Summary of Responsibilities:

• Design, develop, and update menus showcasing authentic Thai flavors while incorporating innovative techniques and seasonal ingredients
• Create and refine recipes for traditional Thai dishes, ensuring authenticity, flavor balance, and visual appeal
• Oversee all aspects of the Thai kitchen operations, including food preparation, cooking, and plating, while maintaining cleanliness, organization, and adherence to safety standards
• Lead and mentor a team of culinary professionals, including sous chefs, cooks, and kitchen staff, fostering a collaborative and supportive work environment
• Maintain high standards of food quality, taste, and presentation, conducting regular tastings and inspections to uphold excellence
• Monitor inventory levels of Thai ingredients and supplies, coordinate with suppliers for timely replenishment, and minimize waste through efficient usage
• Manage food costs and kitchen expenses effectively, optimizing resources without compromising quality or guest satisfaction
• Ensure compliance with health and sanitation regulations, food safety standards, and company policies, maintaining a clean, safe, and hygienic kitchen environment

Requirements

• Exclusive opportunity for Thailand nationals
• Minimum of 2 years of solid experience in the culinary management level in Thai cuisine specialty in a high volume of a business free-standing restaurant with a good reputation and most talked-about
• Proven track of delivering innovative and creative Thai cuisine
• Strong sense of competition in the business, wants to win attitude, and is ahead of the trend
• Strong leadership skills with an acute sense of good judgment and swift performance improvement
• Can thrive in a high-pressure environment and has a strong operational strategy that is timely
• Knowledge of food safety principles and best practices, HACCP certification is desirable
• Deep understanding of the profit & loss goals, is proficient in performing regular menu engineering, and maintains an up-to-date market list
• Eloquent in English communication in both written and spoken
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required. Bachelor’s Degree is desirable