รายละเอียด

About the Role
We are seeking an experienced, passionate and positive Head Chef to lead our kitchen team at British International School Phuket.
The Head Chef will oversee daily kitchen operations and food preparation, ensuring meals are safe, nutritious, fresh, appealing and consistently prepared to a high standard.
You will lead and support the kitchen team, maintain high standards of food safety, hygiene and allergen management, and work closely with the Service Manager to plan menus, manage food production, control costs and minimise food waste.
We are looking for someone who is hands-on, organized, calm under pressure and committed to teamwork and continuous improvement, with a strong focus on providing a positive dining experience for our students, teachers and staff.
Working 5 days a week, Monday to Friday, from 8:00 a.m. to 5:00 p.m., with every other Saturday from 8:00 a.m. to 12:00 p.m.

Qualifications & Experience
- Thai Nationality
Diploma or degree in Culinary Arts, Hospitality, Food & Beverage Management or a related field, or equivalent professional experience.
- Minimum 5 years of professional kitchen experience, including experience in a supervisory or senior chef position.
- Proven experience managing and supervising a kitchen team in a busy, high-volume food service environment.
- Strong knowledge of food safety, hygiene and kitchen sanitation.
- Good understanding of food preparation, cooking methods, portion control and food presentation.
- Experience in menu planning, food costing, stock control and waste reduction.
- Good understanding of allergen management, special dietary requirements and prevention of cross-contamination.
- Experience preparing meals for children or young people is an advantage.
- Able to work effectively under pressure and meet strict daily meal-service schedules.
- Good spoken and written English, with the ability to communicate clearly with management, school staff, suppliers and a multicultural team.
- Positive attitude, reliability, strong teamwork and a hands-on approach to leadership.

Key Responsibilities
- Lead, manage and support the kitchen team, ensuring high standards of performance, hygiene and professional conduct.
- Plan and develop healthy, varied and appealing menus suitable for students and staff, considering seasonal ingredients and different dietary requirements.
- Oversee food preparation, cooking and presentation to ensure consistent quality and appropriate portion sizes.
- Manage food costs, stock levels and portion control while minimising food waste.
- Maintain high standards of food safety, hygiene, allergen management and kitchen cleanliness.
- Ensure special dietary requirements, allergies and food preferences are managed safely and accurately.
- Train, coach and support kitchen staff to develop their skills and maintain consistent standards.
· Ability to remain calm and organized during busy periods, school events and special catering requirements.
· A positive, hands-on approach and willingness to work collaboratively with the wider school community.
- Oversee and coordinate catering for school functions, events and special occasions, including menus, food preparation, staffing and service arrangements.
- Work closely with the Service Manager and other school departments to ensure smooth and efficient food service.
- Follow and improve kitchen procedures and standards to support safe and efficient operations.
- Monitor kitchen performance and identify opportunities for continuous improvement.
- Any other duties as requested by the Line Manager.