26 Culinary Chef jobs in Thailand

The Culinary Chef
will be responsible for bringing new food trends, flavor ideas and profiles to McCormick and using this knowledge in collaboration with research and development (R&D) technologists to create new product concepts for existing and potential customers. The chef will provide culinary and flavor knowledge to customers through presentations and culinary demonstrations and ensure flavor and preparation integrity in all products is maintained. The culinary chef will also provide culinary services to all divisions in McCormi

Key Roles & Responsibilities

• Develop new product concepts based on briefs and requests from the flavor solutions and consumer commercial teams. Ensure that concept and flavour development is achieved in a timely manner and suitable in flavor profile and appeal for the target consumer.
• Provide feedback and support to the R&D and sensory team on prototype development and relevant flavor profiles based on consumer preferred profiles
• Actively research food trends across SEA. Work closely with consumer insights, marketing and sensory and maintain an active presence in industry groups/associations to stay connected to food trends
• Provide contribution from the SEA region for the development of an APAC flavor forecast.
• Conduct training and presentations to the technical team, marketing and flavor solutions sales teams on culinary and food trends. Support the flavor solutions team in proactive presentations with customers

Minimum Requirements
Education and Discipline

Qualified Chef – Formal Culinary School Certification

Minimum Experience Required
Minimum of 5 years' experience

Certifications and/or Licenses

Food Handling and Food Safety Certification

Other Skills & Competencies
Product Development

Our ambitions are bold. If you are a change-maker with a passion for flavour and an appetite for a good challenge, come have a seat at our table. Your application shall be treated in strict confidence.

We are proud to be an equal opportunity employer. If you are a qualified applicant, you shall receive consideration for employment without regard to sex, gender identity, sexual orientation, race, color, religion, national origin, disability, protected veteran status, age, or any other characteristic protected by law.

การจ้างงาน

full-time

• With Western and Thai Background, 5-Star Hotel
• Strong leadership skills
• A keen eye for detail
• Excellent communication skills
• Creativity to design and plan dishes and menus
• Advanced culinary knowledge and extensive cooking experience
• Physical stamina and dexterity

• An excellent sense of taste and a refined palate

• Delegating tasks and resolving issues as they arise

• Ensuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards- Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff

• Overseeing the food preparation, cooking and cleaning processes

• Social Security Fund

• Provident Fund
• Life and Health Insurance
• Annual Health Check up
• Uniform
• Breakfast and Lunch
• Bonus and Annual Salary Increment

Stonehill is a world-class golf course that meets the standard 18-hole golf course. It is situated on a vast area of 950 rai near the Chao Phraya River in Chiang Rak Noi sub-district, Sam Khok district, Pathum Thani province. The company is led by Mr. Sarath Ratanavadi, the chairman of Stonehill Estate Co., Ltd. and Mr. Saris Ratanavadi, the managing director of the company. The location offers more than just a golf course, with readiness in all aspects to accommodate new landmarks in sports and tourism. It elevates the Thai golf course to an international level, both in terms of golf standards and diverse services, within a unique environment. Currently, there are more than 270 employees.

Stonehill สนามกอล์ฟระดับโลกเป็นสนามกอล์ฟมาตรฐาน 18 หลุม ตั้งอยู่บนพื้นที่กว้างใหญ่ขนาด 950 ไร่ ใกล้แม่น้ำเจ้าพระยาในตำบลเชียงรากน้อย อำเภอสามโคก จังหวัดปทุมธานี โดยคุณสารัชถ์ รัตนาวะดี ประธาน บริษัท สโตนฮิลล์ เอสเตท จำกัด และ คุณสาริศ รัตนาวะดี กรรมการบริหาร บริษัท สโตนฮิลล์ เอสเตท จำกัด สถานที่ที่ให้คุณมากกว่าความเป็นสนามกอล์ฟ ซึ่งมีความพร้อมในทุกด้านเพื่อรองรับการเป็นแลนด์มาร์คใหม่ด้านกีฬาแและการท่องเที่ยว ยกระดับสนามกอล์ฟไทยเทียบเท่าสากล ทั้งในด้านมาตรฐานกีฬากอล์ฟ และการบริการที่ตอบโจทย์ความต้องการอันหลากหลายด้วยสภาพแวดล้อมที่มีเอกลักษณ์ ปัจจุบันมีพนักงานมากกว่า 270 คน

Service Charge

ไม่ข้อมูล

รายละเอียดงาน

• วางแผน ควบคุม และดูแลการดำเนินงานของครัวอาหารยุโรปให้มีประสิทธิภาพสูงสุด
• คิดค้น พัฒนา และออกแบบเมนูอาหารยุโรปใหม่ ๆ ให้เหมาะสมกับกลุ่มลูกค้าและแนวทางของร้าน/โรงแรม
• บริหารจัดการทีมครัว รวมถึงการฝึกอบรม ดูแลการทำงาน และสร้างแรงจูงใจให้ทีม
• ตรวจสอบคุณภาพของอาหารก่อนจัดเสิร์ฟให้ได้มาตรฐานทั้งรสชาติ หน้าตา และความปลอดภัย
• ควบคุมต้นทุนอาหาร (Food Cost) วัตถุดิบ และการจัดซื้อให้มีประสิทธิภาพสูงสุด
• ตรวจสอบและรักษามาตรฐานด้านสุขอนามัยและความปลอดภัยในครัวตามกฎระเบียบของหน่วยงานรัฐ
• ประสานงานกับฝ่ายจัดซื้อ ฝ่ายบริหาร และแผนกอื่น ๆ เพื่อสนับสนุนการบริการโดยรวม
• ตรวจสอบสต็อกวัตถุดิบและดูแลการจัดเก็บวัตถุดิบให้สดใหม่และถูกหลักสุขาภิบาล
• ควบคุมดูแลและร่วมดำเนินงานบริการอาหารในโอกาสพิเศษ เช่น งานเลี้ยง งานจัดเลี้ยงแบบบุฟเฟ่ต์ ฯลฯ
• รายงานผลการดำเนินงานด้านครัวให้กับผู้จัดการทั่วไป/ผู้บริหาร

คุณสมบัติ (Qualifications):

• เพศชาย/หญิง อายุ 30 ปีขึ้นไป
• วุฒิการศึกษาระดับ ปวส. หรือ ปริญญาตรีขึ้นไป ในสาขาศิลปะการประกอบอาหาร หรือสาขาอื่นที่เกี่ยวข้อง
• มีประสบการณ์ในตำแหน่งหัวหน้าครัว หรือ Sous Chef อาหารยุโรป อย่างน้อย 3-5 ปี
• มีความรู้ความเข้าใจในอาหารยุโรปหลายประเภท เช่น ฝรั่งเศส อิตาเลียน เมดิเตอร์เรเนียน ฯลฯ
• มีทักษะในการบริหารทีม และควบคุมต้นทุนอาหารได้ดี
• มีภาวะผู้นำสูง และสามารถทำงานเป็นทีม
• มีความคิดสร้างสรรค์ และสามารถคิดค้นเมนูใหม่ได้
• มีใบอนุญาตหรือใบรับรองการอบรมสุขอนามัยอาหาร (จะพิจารณาเป็นพิเศษ)
• สามารถใช้คอมพิวเตอร์พื้นฐานเพื่อจัดทำรายงาน และเมนูได้

หน้าที่และความรับผิดชอบหลัก:

• วางแผน ออกแบบ และพัฒนาเมนูอาหารเม็กซิกัน ทั้งเมนูหลักและเมนูพิเศษ
• ดูแลการทำงานของทีมครัวทั้งหมด (Sous Chef, Line Cook, Commis) ให้ทำงานได้อย่างมีประสิทธิภาพ
• ตรวจสอบคุณภาพ รสชาติ และความสม่ำเสมอของอาหารให้ตรงตามมาตรฐานของร้าน
• บริหารจัดการวัตถุดิบ ควบคุม Food Cost และสต็อกวัตถุดิบให้เหมาะสม
• วางมาตรฐานด้านสุขอนามัยและความปลอดภัยในครัว (Food Safety & Hygiene)
• ฝึกอบรมและพัฒนาทักษะพนักงานในทีมครัว
• ประสานงานกับผู้จัดการร้าน/เจ้าของร้าน ในการจัดโปรโมชั่นหรือเมนูตามเทศกาล
• แก้ปัญหาเฉพาะหน้าในครัว และดูแลการส่งอาหารให้ทันเวลา

คุณสมบัติ (Qualifications)

• มีประสบการณ์ทำงานในสายงานครัวอาหารเม็กซิกันหรือ Tex-Mex อย่างน้อย 2–3 ปี และเคยอยู่ในตำแหน่งระดับหัวหน้า (Sous Chef/Head Chef)
• เชี่ยวชาญอาหารเม็กซิกัน เช่น Tacos, Burritos, Quesadillas, Fajitas, Enchiladas, Nachos, Salsa, Guacamole และอาหารเม็กซิกันฟิวชัน
• มีทักษะการบริหารทีมครัวและการสื่อสารที่ดี
• สามารถควบคุมต้นทุนและวางแผนการใช้วัตถุดิบได้
• เข้าใจระบบจัดการครัว การควบคุมคุณภาพ และสุขอนามัยอาหาร
• สามารถสื่อสารภาษาอังกฤษได้ดี เนื่องจากลูกค้าเราเป็นชาวต่างชาติ
• มีความคิดสร้างสรรค์และพร้อมพัฒนาเมนูใหม่เพื่อสร้างความแตกต่างให้ร้าน
• รับพิจารณาชาวต่างชาติที่มีเอกสารถูกตามกฎหมาย
• เริ่มงานได้ทันทีจะพิจารณาเป็นพิเศษ

Company Description

Nestled in the lush hillside of Surin Beach, Navera Phuket – MGallery Collection is a sanctuary of timeless elegance, inspired by Phuket's rich Sino-Portuguese heritage and the romantic spirit of ocean voyages.

Positioned above one of the island's most pristine beaches, this all-suite and villa resort offers discerning travelers a private escape into serenity, cultural richness, and heartfelt hospitality.

Guests are welcomed into the Sino Lodge — a graceful blend of heritage mansion and yacht deck — before embarking on a journey through carefully curated culinary, wellness, and leisure experiences. Marcele Bistro, Navera Phuket delivers moments of connection and coastal indulgence.

Join us at Navera Phuket and be part of an inspiring journey at the heart of Surin Beach — where elegance, culture, and discovery meet.

Job Description

• Oversee Culinary Operations Across Outlets
  
  Manage daily kitchen operation of Marcele, ensuring consistency, quality, and smooth coordination between teams.
• Ensure Food Quality, Safety & Standards
  
  Uphold the highest standards of food quality, presentation, and taste while maintaining strict compliance with HACCP, food safety, hygiene regulations, and LQA guidelines.
• Lead Menu Innovation & Guest Experience
  
  Drive seasonal menu development and culinary innovation; engage guests through interactive dining experiences and handle feedback with care to ensure personalization.
• Develop and Lead High-Performing Teams
  
  Train, mentor, and inspire kitchen staff; conduct daily briefings and foster a collaborative environment that supports cross-training and continuous professional growth.
• Drive Financial Performance & Efficiency
  
  Support budgeting and cost control, monitor food costs and waste, optimize kitchen workflows, and oversee supplier negotiations to ensure cost-effective operations.
• Champion Sustainability & Culinary Branding
  
  Integrate eco-friendly practices and local sourcing; represent the resort's culinary vision during events and media engagements.

Qualifications

• Diploma or higher in Culinary Arts, Hospitality Management, or a related field.
• Minimum 2 years of experience in luxury hotels or fine-dining establishments, with expertise in multi-outlet kitchen operations. Pre-opening experience is a plus.
• Proven ability in menu development, kitchen management.
• Strong financial acumen, with experience in cost control, inventory management, and supplier negotiations.
• Exceptional leadership and team development skills, with the ability to train, mentor, and inspire a diverse culinary brigade.
• Fluency English, and additional languages are a plus.

Additional Information

Elevate your culinary skills to new levels of excellence. Here you can share and grow your knowledge, learning from passionate and experienced people every day. We will encourage you to explore your creativity and extend your repertoire, bringing joy to our guests with every mouthful. With each delectable creation, the more you can enjoy each day.

Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationW Bangkok, 106 North Sathorn Road, Bangkok, Bangkok, Thailand, 10500

ScheduleFull Time

Located Remotely?N

Position Type Management

JOB SUMMARY

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.

• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Maintains food preparation handling and correct storage standards.

• Recognizes superior quality products, presentations and flavor.

• Plans and manages food quantities and plating requirements for the restaurant.

• Communications production needs to key personnel.

• Assists in developing daily and seasonal menu items for the restaurant.

• Ensures compliance with all applicable laws and regulations regulations.

• Follows proper handling and right temperature of all food products.

• Estimates daily restaurant production needs.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Leads shift teams while personally preparing food items and executing requests based on required specifications.

• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensuring and maintaining the productivity level of employees.

• Ensures employees are cross-trained to support successful daily operations.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.

• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

• Effectively investigates, reports and follows-up on employee accidents.

• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Sets a positive example for guest relations.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

• Empowers employees to provide excellent customer service.

• Handles guest problems and complaints.

• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.

• Manages employee progressive discipline procedures.

• Participates in the employee performance appraisal process, providing feedback as needed.

• Uses all available on the job training tools for employees.

• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

W Hotels' mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We're here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests' passions to life. If you are original, innovative, and always looking towards the future of what's possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

About Us:

We are a Japanese yakiniku restaurant in Bangkok, specializing in premium grilled meats and authentic Japanese flavors. Our focus is on delivering high-quality dishes at high volume while maintaining a memorable dining experience for every guest. Join our team and lead a kitchen that values consistency, craftsmanship, and efficiency.

Key Responsibilities:

• Lead kitchen operations, ensuring authentic Japanese cuisine is delivered consistently at high volume.
• Plan, prepare, and execute menu items, including yakiniku cuts, sides, sauces, desserts.
• Manage kitchen staff, including recruitment, training, scheduling, and performance oversight.
• Ensure strict hygiene, safety, and food handling standards.
• Control inventory, order supplies, costing and minimize waste.
• Develop new menu items, improve kitchen processes, and maintain culinary standards.
• Collaborate with management to ensure smooth service and high customer satisfaction.

Requirements:

• At least 5 years proven experience as a Head Chef or Senior Chef in Japanese or high-volume restaurants.
• Expertise in yakiniku, grilling techniques, and Japanese culinary practices.
• Strong leadership, team management, and organizational skills.
• Ability to maintain quality under pressure in a fast-paced environment.
• Knowledge of kitchen safety, hygiene, and sanitation standards.
• Flexible, proactive, and solution-oriented mindset.
• Fluent written and verbal communication skills in English; Thai language skills a must.
• Basic knowledge in MS Word, Excel, Outlook.
• Thai citizens only

Benefits:

• Competitive salary with performance-based incentives
• 10 days annual leave
• Thailand's statutory holidays
• Social Security (SSO) coverage
• Opportunities for professional growth, skill development, and career advancement.
• Dynamic, collaborative, and fast-paced work environment.

How to Apply:

Please submit your CV and cover letter, highlighting your current or last salary, expected salary and earliest available start date.

Role Overview

We are hiring an experienced Head Chef to join a premium Thai restaurant based in Jeddah, Saudi Arabia. The ideal candidate will have a strong background in traditional and modern Thai cuisine, excellent leadership abilities, and a passion for delivering high-quality dining experiences.

Responsibilities

• Lead kitchen operations and supervise the culinary team
• Design authentic Thai menus and seasonal specials
• Maintain consistency and high-quality standards in food preparation and presentation
• Ensure kitchen hygiene, food safety, and cleanliness standards are met
• Train and mentor junior chefs and kitchen staff
• Coordinate with the management team on inventory, sourcing ingredients, and cost control

Qualifications

• Minimum 7 years of experience specializing in Thai cuisine
• Proven leadership in managing a kitchen team
• Strong communication and interpersonal skills
• Ability to work in a fast-paced, multicultural environment
• Open to relocating and working in Saudi Arabia

Hospitality Management Asia, a leading hospitality group with a diverse portfolio of 18 restaurants and 9 distinct brands across Thailand, is seeking a talented and experienced Head Chef to join our team. In this role, you will oversee kitchen operations for one of our restaurants, contributing to our group's expansion during this critical growth phase.

ROLE OVERVIEW

As the Head Chef, you will be responsible for coordinating and executing all daily restaurant activities. This includes menu creation, managing and training the kitchen team, and maintaining the overall food standards within the outlet. Reporting directly to the executive chefs and the group's owners, you will collaborate with a dynamic and creative team of both locals and expatriates.

RESPONSIBILITIES

• Manage the day-to-day operation of one of our outlets.
• Ensure proper maintenance of all kitchen equipment.
• Manage the kitchen team's roster.
• Uphold grooming and hygiene standards for all staff.
• Monitor and maintain high standards of food quality, presentation, and service.
• Implement hygiene policies and maintain equipment cleanliness.
• Create new recipes and plan menu changes.
• Maintain accurate costing for all prepared and sold dishes.
• Control and optimize food costs.
• Review staffing levels to meet service, operational, and financial objectives.
• Provide guidance and direction to subordinates, including setting and monitoring performance standards.
• Perform administrative tasks, such as controlling stock and equipment supplies and managing purchase orders.

PROFESSIONAL ATTRIBUTES

• Proven experience in a Head Chef position.
• 5+ years of experience in a similar role.
• Excellent written and verbal communication skills.
• Strong leadership and management abilities.
• Ability to innovate and think outside the box.
• Demonstrated business mindset.
• Effective time and project management skills, with the ability to handle multiple projects concurrently.
• Fluent in English.

DETAILS

• Salary will be based on experience.
• Position available immediately.
• Contract agreement subject to Thai law and regulations.