Head Chef - Bangkok

Job Brief:

As the Head Chef at Soho house Bangkok you will have detailed knowledge of the Soho House Group and its concept. You have a professional approach towards our Managers, employees and guests. You have a ‘hands-on’ approach, keep up to date with food/dining trends throughout the World and ensure that the entire kitchen brigade consistently display a ‘can do’ attitude and ‘yes yes yes’ mentality in alignment with The Soho WAY.

Main Duties and Responsibilities  

• Promote Soho House and its concept, whilst achieving the highest member and guest satisfaction 
• Ensure all menus are seasonal, using the finest ingredients working within the brief for the club
• Introduce a recipe / dish bible that the brigade can work with attention to detail at the heart of all presentations
• Source all seasonal ingredients through building and maintaining working relationships with local suppliers to ensure the best quality of produce
• Receipt, safe storage, control and monitoring of stock/produce
• Attend all menu tastings 
• Be open and flexible and responsive to constructive feedback from GM and upper management of Soho House and work towards the common goal
• Oversee and integrate, train and supervise all kitchen brigades, interns and apprentices
• Ensure a creative approach to menu compilation
• Ensure that all front of house employees are fully conversant with all menu items
• Ensure that the Food Alert Manuals are a working document and kept up to date
• Ensure daily, weekly and monthly administration is to company standards and meets set deadlines
• Pro-active in problem solving (bring solutions not problems to upper management)
• Act upon any mystery diner reports and provide feedback/action plans
• Prepare and monitor rotas for the kitchen staff and reduce unnecessary overtime – work efficiently 

Contact person for all managers and kitchen staff for any requests and problems and being responsible to solve problems

• Print, organize, and separate various necessary documents, summarize relevant information, and distribute information to appropriate employees.
• Ensure employee compliance with company standards and policies and external regulations.
• Ensure that hourly employees are trained on company core values, job roles, responsibilities, and technical and service aspects of the job.
• Assign and ensure work tasks are completed on time and that they meet appropriate quality standards
• Ensures the maintenance and cleaning of all kitchen and stewarding related equipment to the highest level. Reports defects/issues in a timely manner to GM and Maintenance
• Maintain the highest level of appearance at all times 
• Be physically fit and able to safely and repeatedly lift, bend, twist and be able to stand/walk for long periods of time
• Attend quarterly Soho House Group Head Chefs meeting
• Carry out any reasonable task as requested by management.

P&D Responsibilities

• Manage the Annual leave responsibly ensuring that kitchen/stewarding employees take their entitlement within the year 
• Ensure working hours are logged (daily/weekly) for accurate payroll purposes for all departments you are responsible for
• Identify recruitment needs in line with company and statutory requirements and in partnership with P&D, recruit a team that meet and exceed customer service standards.
• Communicate via regular team meetings, one to one job chats and training sessions. 
• Carry out regular performance reviews, provide feedback and coaching to direct reports as per the P&D guidelines - adhering to deadlines and 
• Deal with poor performance through job chats and where necessary, facilitate disciplinary processes according to Soho House procedures.
• Participate and lead internal trainings and attend external trainings where necessary
• Train and develop the team to deliver food to specification and therefore exceed customer’s expectations
• Produce an in-depth training plan for your department to drive sales and profits; liaising with People Partner to ensure all training goals and objectives are being met. 

Finance and Economy

• Maintain food cost and wage margins within budget
• Prepare food cost calculations with each menu change and present in a timely manner to finance department
• Inspire, lead and motivate the team to produce food to specification to control/achieve profitability
• Be proactive in the opportunity of improving profitability within the department at all levels (i.e. through controlling wastage, being responsible for the economy of all utilities and resources). 

Health and Safety

• Ensure daily temperature records and food labelling are maintained and up to date at all times
• Ensure the kitchen uniform and personal hygiene requirements are adhered to
• Maintain the highest level of health and hygiene standards and respect HACCP
• Ensure the team are trained in HACCP and any other company, local or global requirements for food safety
• Ensure good safety practices of staff and guests and that all the team are aware of their Health and Safety responsibilities
• Report all suspicious persons or activities and ensure that all potential and real hazards are reported and rectified immediately
• Ensure that any accidents of colleagues, Members, Guests and Visitors are reported immediately 
• Be fully conversant with all departmental Fire, Emergency and Bomb procedures
• Ensure the team wears appropriate protective clothing when necessary 

Working with Others

• Develop and maintain positive and productive working relationships with other employees and departments
• Support all co-workers and treat them with dignity and respect
• Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality
• Partner with and assist others to promote an environment of teamwork and achieve common goals.