Chef de Cuisine

About SO/ Bangkok

Located in the vibrant capital of exotic Thailand, SO/ Bangkok combines modern dynamism with classic wonder in a true meeting of East and West. With 237 rooms and suites, the urban luxury design hotel offers themed accommodations created around the Five Elements - Water, Earth, Wood, Metal, and Fire. Inspired and innovative, SO/ Bangkok is an iconic landmark of design and a masterpiece of collaboration by Thailand’s top five designers and world renowned fashion designer Monsieur Christian Lacroix.  

An exciting selection of innovative restaurants and bars showcase the very best in refined dining in a variety of relaxing ambiences. SO/ Bangkok commands a prime central location where anything is possible, from contemporary high-rises to traditional Buddhist temples, from bustling street markets to ritzy upscale shopping complexes, from notorious nightlife to a gourmet’s choice of dining.

Job Summary:

The Chef de Cuisine, also known as the Head Chef, is responsible for overseeing the entire kitchen operation, ensuring high standards of food quality, consistency, hygiene, and staff performance. This role involves menu creation, staff training, kitchen management, and maintaining a safe and cost-effective kitchen environment.

Key Responsibilities:

• Leadership & Management:

  • Supervise, mentor, and schedule kitchen staff including sous chefs, line cooks, and prep staff.

  • Foster a positive, professional work environment with strong communication and teamwork.

  • Conduct regular performance evaluations and manage hiring and training.

• Menu Development:

  • Design, test, and update seasonal menus and daily specials.

  • Ensure dishes meet quality, presentation, and portion standards.

  • Incorporate creativity and current culinary trends into the menu.

• Kitchen Operations:

  • Oversee the daily operation of the kitchen and ensure smooth service during meal periods.

  • Ensure food is prepared efficiently and safely in accordance with health regulations.

  • Manage food preparation, presentation, and timely service.

• Inventory & Cost Control:

  • Monitor food cost, portion control, and kitchen waste.

  • Order supplies and manage inventory to ensure freshness and availability.

  • Work within budget constraints to maximize kitchen profitability.

• Health & Safety Compliance:

  • Maintain a clean, safe, and organized kitchen that meets all sanitation standards.

  • Ensure compliance with health, safety, and food hygiene regulations.

  • Train staff on proper food handling and kitchen safety practices.

Qualifications:

• Proven experience as a Chef de Cuisine or Sous Chef.

• Formal culinary training from an accredited institution preferred.

• Strong leadership and team management skills.

• Excellent knowledge of culinary techniques, food costing, and kitchen equipment.

• Familiarity with industry best practices, food safety standards, and health regulations.

• Ability to multitask, stay organized, and work in a fast-paced environment.

Benefits:

• Life & Health insurance
• SSO
• Duty Meals
• Provident fund
• Heartist Card