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CHAW Group is seeking a modern, dynamic Head Chef to lead our all day dining culinary operations. This role will oversee both hot and cold kitchens across CHAW’s locations and the R&D kitchen, ensuring high-quality, delicious, and consistent food production (spanning breakfast, lunch, dinner, and café-style items). You will be responsible for driving kitchen efficiency, team leadership, food safety, and recipe innovation to make our menus scalable, cost-effective, and operationally practical.

The ideal candidate is a new-generation culinary leader with fresh ideas, a strong understanding of global and local food trends, and an interest in social media marketing. Excellent leadership, organizational skills, and English communication are required to elevate our brand’s dining experience.

Culinary Operations & Kitchen Management

• Oversee daily kitchen operations for the All Day Dining menu (Hot Kitchen, Cold Kitchen, and basic Bakery/Dessert integration), ensuring consistent taste, texture, portion size, and presentation.
• Manage daily line checks, prep plans, and station setups to support high-volume service speed and product availability.
• Lead, train, and manage the culinary team (Sous Chefs, Line Cooks, Prep Cooks) to maintain high morale and discipline.
• Ensure product freshness, proper holding times, and strict food storage standards.

Recipe Standardization & Quality Control

• Create, maintain, and enforce standardized recipes across all branches (ingredients, grams, steps, time, temperature, yield).
• Conduct rigorous QC checks on finished dishes and raw materials; implement immediate corrective actions for any defects.
• Maintain documentation for audits and internal checks (labeling, allergen notes, batch records, daily temperature logs).
• Work closely with the Quality and Operations teams to ensure all dishes meet brand and site-specific requirements.

R&D and New Product Development (Group-Level)

• Develop new All Day Dining menu items (savory dishes, light meals, signature café items) aligned with CHAW’s brand directions and future food roadmap.
• Test, refine, and finalize products to be production-ready, balancing creativity with food cost, equipment capabilities, prep time, and shelf life.
• Create comprehensive training materials (recipe cards, SOPs, plating guides, prep guides) and support menu rollouts to all branches.

Cost Control, Inventory, and Waste Reduction

• Control food costs through accurate portioning, yield management, menu engineering, and strict waste reduction protocols.
• Monitor inventory levels, expiry dates, FIFO/FEFO rotation, and ingredient quality.
• Coordinate seamlessly with Procurement and Warehouse to ensure correct ordering, delivery timing, and stock accuracy.
• Track key kitchen metrics (wastage, returns, product loss, labor cost) and actively propose continuous improvements.

Franchise Standards & Recipe Compliance

• Ensure all kitchen execution strictly follows franchise-approved recipes, SOPs, ingredients, and plating standards.
• Maintain top-tier franchise compliance for audits and inspections (HACCP/GMP standards, food safety, documentation, and quality checks).
• Coordinate with franchise representatives regarding menu updates, training refreshers, and corrective action plans.
• Prevent “recipe drift” by actively enforcing the use of portion control tools, standard measuring equipment, and continuous team training.

Reporting & Continuous Improvement

• Submit weekly/monthly kitchen performance reports detailing quality issues, waste metrics, food cost analysis, training status, and improvement plans.
• Drive continuous improvement using structured methods (e.g., PDCA): identify operational bottlenecks, test solutions, and standardize successful workflows.
• Support management in expansion readiness, including new branch kitchen setups, layout input, and equipment planning.

• Education: Degree or Diploma in Culinary Arts, Food Science, or a related professional culinary certificate.
• Experience:
  • 5–10+ years of progressive culinary experience, with at least 3 years in a Head Chef, Executive Sous Chef, or Kitchen Manager role.
  • Proven track record in All Day Dining, modern cafes, hotels, or high-volume franchise restaurant operations.
  • Experience in R&D, menu development, and cross-branch standardization is highly preferred.
• Technical & Digital Skills:
  • Strong multi-disciplinary culinary fundamentals (Asian and Western cuisines, hot/cold prep, menu engineering).
  • Mastery of recipe standardization, food costing, yield calculation, and SOP building.
  • Deep knowledge of food safety, hygiene, allergen management, and kitchen sanitation (HACCP/GMP).
  • Comfortable using modern digital tools for reporting, cost analysis, and documentation (Google Workspace, basic AI tools for ideation or reporting is a plus).
• Soft Skills:
  • Strong leadership presence; able to inspire, teach, and share standards with a diverse kitchen team.
  • Creative, trend-aware, and commercially minded—brings new ideas that are practically executable and profitable.
  • Highly detail-oriented, calm under pressure, and capable of fast problem-solving.
  • Ownership mindset with a strong bias for action and continuous learning.
• Work Conditions
  • Working schedule: flexible based on operations and R&D testing needs; weekend/holiday support may be required.
  • Frequent travel to airport branches (Suvarnabhumi, Don Mueang, Phuket) & Liberty Square (Silom) for product trials and quality checks.
  • Direct report to Brand Manager and CEO.
  • Must pass airport background screening and obtain required access permissions (for airport branch).
• Language:
  • Thai: Professional working proficiency.
  • English: Excellent (capable of clear communication, coordination, training, and presenting ideas to management and franchise partners).

ฝ่ายทรัพยากรบุคคล
บริษัท ชอ แมเนจเม้นท์ จำกัด

287 อาคารลิเบอร์ตี้ สแควร์ ชั้น 10 ห้อง 1005
​​แขวงสีลม เขตบางรัก กรุงเทพมหานคร 10500

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โทรศัพท์ : 061-396-8615
เว็บไซต์ : www.chaw.co.th
​LINE ID: hrchawmanagement