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Thai Cuisines Corporate Chef

5 months ago

Houston, United States MaKiin Concepts Full time
Job DescriptionJob DescriptionBenefits:
  • 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.