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Head Chef

Property: COMO Metropolitan Bangkok

Position: Head Chef

Division:  Food & Beverage

Department: Kitchen

Reports to: General Manager 

Job Purpose:

To oversee daily kitchen operations across all outlets, ensuring smooth service and consistent food quality This role involves leading the culinary and food & beverage teams, creating innovative menus, managing kitchen budgets, maintaining the highest standards of hygiene and safety and delivering high quality services to provide an exceptional dining experience for guests.

Tasks / Responsibilities:

Culinary Leadership & Operations

  • Oversee daily kitchen operations across all outlets, ensuring smooth service and consistent food quality.
  • Execute the brand’s culinary philosophy through refined presentations, balanced flavours, and seasonal produce.
  • Lead menu planning, recipe development, tasting sessions, and operational rollouts for new concepts.
  • Maintain high production standards and ensure all dishes meet established recipes, portion sizes, and presentation guidelines.
  • Coordinate with F&B, service, and operations teams to ensure seamless guest experience.

Menu Development & Innovation

  • Develop creative, profitable menus aligned with brand identity and market trends.
  • Introduce seasonal specials, event menus, tasting experiences, and bespoke dining solutions.
  • Support R&D for new F&B concepts, wellness menus, banqueting, and retail products where applicable.
  • Continuously improve and refine existing dishes based on guest preferences, feedback, and cost analysis.

 

Financial & Cost Management

  • Manage and monitor food cost, labour cost, and operating expenses to achieve budgeted targets.
  • Ensure accurate recipe costing, portion control, yield management, and storage procedures.
  • Collaborate with purchasing to source high-quality, sustainable ingredients at optimal cost.
  • Review weekly and monthly financials, variances, and forecast requirements.

Hygiene, Safety & Compliance

  • Enforce strict adherence to HACCP, local authority regulations, and internal hygiene protocols.
  • Conduct regular kitchen inspections and maintain exemplary cleaning and sanitation standards.
  • Ensure safe work practices and compliance with all occupational health and safety guidelines.

Team Management & Training

  • Lead, coach, and mentor a culinary team to achieve excellence.
  • Recruit, train, and develop kitchen staff; build succession plans.
  • Conduct performance reviews and implement continuous improvement plans.
  • Foster a positive, inclusive, and disciplined kitchen culture.

Collaboration & Stakeholder Engagement

  • Work closely with the General Manager, Group Director of Culinary and Restaurant Managers.
  • Contribute to marketing initiatives, photoshoots, promotional events, and media engagements.
  • Ensure alignment between culinary, service, procurement, engineering, and finance teams.

 Guest Experience & Quality Assurance

  • Engage with guests during service when required; handle special dietary needs with care.
  • Manage guest feedback proactively and resolve service issues promptly.
  • Conduct regular tastings, quality checks, and mystery-diner reviews.

General

  • Ensure individual style, working practices, and conduct align with COMO’s Mission, Vision and Values.
  • Enhances team morale and spirit by cultivating strong relationships with hotel colleagues.
  • Undertakes any additional tasks as instructed by the superior.
  • Thoroughly acquainted with all health and safety, fire, and emergency procedures.
  • Adheres to high standards of personal hygiene, attire, uniform, and body language.
  • Remains courteous and professional in all situations that reflect the hotel's reputation.
  • Attends meetings and training sessions as required by the superior.
  • Actively participates in and supports the hotel’s sustainable practices, contributes and initiatives.
  • Ensures that all activities are conducted with honesty, integrity, and in line with Thai law.

Performance Evaluation Criteria:

  • Achievement of the goals and objectives of the respective department
  • Quantity and nature of guest comments and complaints.
  • Individual performance vs hotel standards.

Please email CV to: [email protected]