Head Chef – Thai Cuisine

The Head Chef – Thai Cuisine is responsible for leading the Thai kitchen operations, ensuring the preparation and presentation of authentic, high-quality Thai dishes. The role includes menu development, kitchen management, cost control, staff supervision, and maintaining food safety and hygiene standards.

Key Responsibilities

1. Culinary Leadership
• Plan, develop, and execute authentic Thai menus.
• Ensure consistency in taste, presentation, and portioning of all dishes.
• Introduce seasonal specials and innovative Thai recipes while maintaining authenticity.

2. Kitchen Operations Management
• Oversee daily kitchen operations for Thai section.
• Manage food preparation, cooking, and plating standards.
• Ensure smooth coordination between kitchen sections.

3. Team Supervision
• Lead, train, and supervise Thai kitchen staff (chefs, cooks, helpers).
• Assign duties and monitor performance.
• Conduct training on Thai cooking techniques and hygiene standards.

4. Quality Control
• Maintain strict quality standards for ingredients and finished dishes.
• Ensure proper storage and handling of Thai herbs, spices, and ingredients.
• Taste and approve dishes before service.

5. Cost Control & Inventory
• Monitor food costs and minimize wastage.
• Assist in budgeting and inventory management.
• Control stock usage and ordering of Thai ingredients.

6. Hygiene & Safety Compliance
• Ensure compliance with HACCP and food safety standards.
• Maintain cleanliness and organization of kitchen area.
• Enforce safety procedures at all times.

7. Supplier Coordination
• Work with suppliers for sourcing authentic Thai ingredients.
• Ensure quality and freshness of all imported and local products.

8. Menu & Recipe Standardization
• Create standardized recipes and portion controls.
• Maintain recipe documentation for consistency across outlets.

Requirements
• Proven experience as Head Chef or Sous Chef specializing in Thai cuisine.
• Strong knowledge of traditional and modern Thai cooking techniques.
• Experience in restaurant or multi-outlet kitchen operations.
• Ability to lead and manage a diverse kitchen team.
• Strong understanding of food cost control and kitchen budgeting.
• Knowledge of HACCP and food safety standards.
• Excellent organizational and leadership skills.
• Ability to work under pressure in a fast-paced environment.

Preferred Qualifications
• Culinary diploma or equivalent certification.
• Experience in international or multi-branch restaurant groups.
• Previous GCC region experience (preferred but not mandatory).

ADDITIONAL REQUIREMENTS
• Only candidates with a valid Transferable Visa will be considered
• Local hiring preferred (candidates currently in Bahrain)

Job Type: Full-time
Work Location: In person