Head Chef

About the role

As Head Chef at Babyccino Bangkok, you will lead our culinary team and oversee kitchen operations across our all-day dining concept. You will be responsible for maintaining the quality and consistency of Babyccino's food while continuously developing our menu and kitchen standards. This role combines strong culinary skills with leadership, commercial awareness, and an understanding of contemporary all-day dining.

Key responsibilities

• Lead and oversee all kitchen operations, ensuring consistent food quality, presentation, and execution.
• Manage, train, motivate, and develop kitchen teams while building a positive and professional kitchen culture.
• Maintain consistency of recipes, portioning, plating, and food standards across all Babyccino locations.
• Develop and refine SOPs, recipes, preparation methods, and kitchen systems to support existing and future branches.
• Work closely with management on menu development, seasonal dishes, specials, and new product development.
• Stay updated on international food, brunch, bakery, café, and all-day dining trends and translate relevant ideas into the Babyccino brand.
• Manage food costs, recipe costing, portion control, wastage, inventory, and purchasing to achieve agreed targets.
• Work closely with suppliers to maintain ingredient quality while identifying opportunities for better products and cost efficiency.
• Plan kitchen manpower, scheduling, training, and productivity according to business requirements.
• Maintain the highest standards of food safety, hygiene, cleanliness, and kitchen organization.

About you

• Minimum 5 years of professional kitchen experience, with previous experience as a Head Chef, Executive Sous Chef, or similar leadership position.
• Strong background in all-day dining, brunch, modern casual dining, café, or contemporary Western cuisine.
• Strong understanding of breakfast, brunch, lunch, dinner, and modern comfort-food concepts.
• Experience managing and developing kitchen teams.
• Strong knowledge of food costing, inventory management, purchasing, waste control, and kitchen productivity.
• Experience creating and implementing standardized recipes and kitchen SOPs.
• Strong understanding of food safety and hygiene standards.
• Creative and commercially minded, with a strong awareness of current international food trends.
• Organized, detail-oriented, hands-on, and comfortable working in a fast-paced environment.
• Able to communicate effectively with both kitchen teams and management.