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