Chef de Cuisine - Thailand Cuisine (Expatriate) | AYANA BALI

Join our team and be part of the continued success of Bali’s largest integrated resort. We offer an exciting career opportunity for an individual with the following details: Responsibilities: Design, develop, and update menus showcasing authentic Thai flavors while incorporating innovative techniques and seasonal ingredients. Create and refine recipes for traditional Thai dishes, ensuring authenticity, flavor balance, and visual appeal. Oversee all aspects of the Thai kitchen operations, including food preparation, cooking, and plating, while maintaining cleanliness, organization, and adherence to safety standards. Lead and mentor a team of culinary professionals, including sous chefs, cooks, and kitchen staff, fostering a collaborative and supportive work environment. Maintain high standards of food quality, taste, and presentation, conducting regular tastings and inspections to uphold excellence. Monitor inventory levels of Thai ingredients and supplies, coordinate with suppliers for timely replenishment, and minimize waste through efficient usage. Manage food costs and kitchen expenses effectively, optimizing resources without compromising quality or guest satisfaction. Ensure compliance with health and sanitation regulations, food safety standards, and company policies, maintaining a clean, safe, and hygienic kitchen environment. Qualifications: Exclusive opportunity for Thailand nationals. Minimum of 2 years of solid experience in culinary management level in Thai cuisine specialty in a high volume of business free-standing restaurant with a good reputation. Proven track record of delivering innovative and creative Thai cuisine. Strong sense of competition in the business, with a winning attitude and being ahead of the trend. Strong leadership skills with good judgment and swift performance improvement. Ability to thrive in a high-pressure environment with a strong operational strategy. Knowledge of food safety principles and best practices; HACCP certification is desirable. Deep understanding of profit & loss goals, proficiency in menu engineering, and maintaining an up-to-date market list. Eloquent in English communication, both written and spoken. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is required; Bachelor’s Degree is desirable. J-18808-Ljbffr

Location: Paris, FR

Posted Date: 1/8/2025