What are the responsibilities and job description for the Fine Dining Thai Cuisine Executive Chef position at MaKiin Concepts?
Benefits:
- Quarterly Performance Base Bonus
- Company parties
- Competitive salary
- Dental insurance
- Employee discounts
- Health insurance
- Paid time off
- Vision insurance
Responsibilities and duties
- Develop innovative menus and culinary concepts that cater to our target customer base and reflect current culinary trends for current and future concepts.
- Implement kitchen operations in alignment with the restaurant's vision and standards.
- Train and mentor executive chefs and kitchen manager, promoting a culture of excellence and continuous learning.
- Ensure the highest standards of food quality and presentation are consistently achieved for all restaurants.
- Manage inventory, including selecting and maintaining vendor relationships, and ensure quality ingredient sourcing for all restaurants..
- Set up and ensure all restaurant manage within budgetfor the kitchen, including food costs, supplies, and labor.
- Implement and maintain food safety and hygiene protocols.
- Adapt to changing industry trends and customer preferences, keeping our offerings fresh and relevant.
Skills and qualifications
Required skills and experience:
- Minimum 5 years experience as executive chef in Thai cuisine. (mandatory)
- Culinary arts degree, such as a Bachelor's in Culinary Arts or Associate Degree in Culinary Arts, or equivalent professional qualification.
- Strong leadership and team management skills.
- Expertise in menu development and culinary innovation.
- Knowledge of budget management, cost control, and financial management.
- Proficiency in food safety and hygiene standards.
- Excellent communication and interpersonal skills.
- Ability to work flexibly and effectively manage time in a fast-paced environment.
Preferred skills and experience:
- Demonstrated ability in managing kitchen renovations or concept changes.
- Familiarity with current food trends and dietary requirements, including cultural and regional cuisines.
Salary : $80,000
