Primary responsibilities:

Event Planning and Coordination:

• Conduct customers inspections.
• Reply to customers in 24 hours and send quotation within 48 hours according to customer’s inquiry.
• Develop and manage event plans, timelines, and budgets.
• Collect information from customers and all departments to be able to draft BEO.
• Coordinate BEO meetings alongside FB Manager and Program Manager.
• Research and select suitable venues, vendors, and suppliers.
• Coordinate logistics, including catering, transportation, audiovisual equipment, and accommodations.
• Coordinate with Engineering and IT team for events materials.

Client Liaison:

• Collaborate with clients to understand their event goals, preferences, and budget.
• Provide regular updates to clients and address any concerns or changes throughout the planning process.

Revenue Forecasting and Management:

• Assist in the development of pricing strategies for event packages and services to maximize profitability in coordination with Admission Manager and Operations Director.
• Monitor and report on event revenue performance against forecasts, making adjustments as necessary to meet financial targets.

Marketing and Promotion:

• Regular review of competition offerings and package price positioning.
• Assist in creating event marketing materials and promotional content.
• Support coordination by utilize social media and other platforms to promote events.

On-Site Management:

• Oversee event setup and breakdown, ensuring that all elements are executed according to plan.
• Welcoming and assisting event planners during functions, ensuring satisfaction.
• Serve as the primary point of contact during the event to address any issues that may arise.
• Coordinate with videographer/photographer for all visual/video required for the events with Marketing team.

Post-Event Evaluation:

• Conduct post-event evaluations to assess success and gather feedback.
• Gather feedback from clients and attendees and make reports – action plan for improvement by Pro-active sales and FB manager.
• Prepare reports on event outcomes, including budget analysis and recommendations for future improvements.

OTHER Responsibilities

Any other duties and special projects as assigned by the Supervisor.

COMPANY’S CULTURE

Fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”

CONFIDENTIALITY

Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT

• Bachelor’s degree in any field with at least 2 to 3 years experiences in event planning or management, preferably in a corporate or agency setting.
• English Proficiency
• Proven track record of successful promotions
• Customer oriented approach
• Outstanding organizational and time management skills
• Attention to details
• The ability to work under pressure and to tight deadlines, juggling multiple projects
• Flexibility and adaptability, with experience in fast-paced environments
• Excellent project management skills and competent use of standard Microsoft Office
• Having experience in using CRM such as Salesforce or HubSpot is preferred
• Flexible on working days & hours.

Primary responsibilities:

• Develop and implement strategies for purchasing area aligned with the company’s food and beverage objectives.
• Create an environment for employees aligned with the company culture through constant communication and reinforcement.
• Develop and implement strategies for attracting and retaining employees.
• Deliver the company experience for student, customer and employees.
• Communicate and reinforce the service vision for the Food Scholl to supervisors and employees.
• Create an environment at the Food School designed to stimulate all senses through personal services, amenities and experiences provided by employees.
• Ensure that the Food School delivers the company experience by reviewing operations from the customer’s perspective as well as from a business perspective.
• Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.
• Provide employees with the tools and environment they need to deliver the company experience.
• Develop and implement strategies and practices that support employee engagement.
• Support the dining experience by maintaining supplies for food and beverage service.
• Maintain par levels of stock; complete requisition for additional supplies as appropriate.
• Maintain and research pricing for all purchased goods.
• Maintain all records needed for accounting.
• Maintain all specifications and update them in conjunction with the chef on a constant basis.
• Ensure that all goods required to run the F&B department are available when necessary.
• Schedule employees based upon forecasted volumes.
• Manage the operation of the purchasing department; train employees on proper goods receiving and storage methods.
• Check the proper operation of the dish machine/cleaning equipment daily.
• Keep purchasing and storage areas clean and organized as per the chef’s standards.

CONFIDENTIALITY

Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Company Internet and E-mail policy. Ensure The Food School, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT:

• Minimum education of Bachelor degree in Business Administration or relevant discipline
• Thorough purchasing experience at least 5 years with a minimum of 2 years in managerial level. Exposure in a hospitality business is a must
• Possess ability to deal and negotiate with vendors and suppliers effectively.
• Have good English communication skills both in written and spoken
• Computer literate
• Posses professional disposition with excellent communication and interpersonal skills

Primary responsibilities:

 EDUCATION (PRODUCTION)

• Coordinate the purchasing of all recipes between purchasing department, all chef instructors and incubator to ensure recipe and specs are being followed in accordance with standards.
• Work closely with chef instructors, director of operation and purchasing department for recipe purchase planning to ensure the timely delivery.
• Liaise with chef instructors to consolidate duplicated ingredients and ensure the most cost-efficient way of ingredients ordering.
• Under the supervision of Academic Director, work closely with education team, chef instructors and teacher assistants to prepare and have all recipes/ingredients ready for each class in advance.
• Under the supervision of Director of Operation, work closely with TCCB team, to prepare and have all a la carte/promotion/event ready.
• Monitor ingredients and recipes to ensure they meet quality specifications (freshness and quality).
• Monitor cooler and freezers for proper rotation, inventory levels and cleanliness.
• Oversee, maintain and manage the par inventory of all cuisines and incubator.
• Oversee and manage all aspects of indoor vertical farm.
  • Advise on best practices for indoor vertical farm operations for continuous improvement.
  • Coordinate cross-functionally with education department and operation staffs to ensure all critical elements of managing a farm are aligned and integrated ranging from selecting appropriate plants, growing, maintaining, and harvesting the plants.

• Monitor and supervise teacher assistants to ensure proper food handling, food safety standards, safety standards and all policies and procedures are adhered to.
• Ensure all sanitation and cleaning tasks are completed as required.
• Complete administrative tasks and documentation as required by Directors and other related departments (e.g. production planning tasks, opening/closing checklists, recipe tracking, recipe yields, ingredient testing, HACCP forms, inventory forms, etc.).
• Ensure the proper use of equipment, including set-up, operation, break-down, and sanitation.
• Complies with budget requirements by controlling costs and making adjustments when necessary.
• Maintain open communication with all departments and assist in any area of production as directed in order to promote team atmosphere.
• Coordinate monthly inventory schedule with cost control and reviewing par-stock level when necessary.
• Work in collaboration with purchasing, School Management and partner-schools for product sponsorship opportunities to help maintain cost of food at reasonable level.

 EDUCATION (TEACHING)

• Having the right qualification, the Production Head Chef maybe invited to conduct some classes (online/offline/hybrid) as required by the school. To act as Teacher Assistant to instructors as required.
• In such case, the Production Head Chef must work closely with Education team to prepare the lesson plans and course materials to ensure the same TFS teaching standard.

 TEST KITCHEN

• Utilize TFS resources, recipes, systems and programs to direct daily operations including food production, inventory, product deliveries, invoices, and procurement operations.
• Evaluate needs of cooking herbs from Vertical Farm with Kitchen tenants for production and sales/transfer to outlets.
• Control par-stock, issuance and re-ordering of products part of the general food store.
• Support coordination with Tenant Kitchens for food production for specific events organized at The Test Kitchen.
• Creative menu planning and correct food preparation for school outlet and banquets if needed.
• Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with BEO.
• To fully understand the market needs and desires for school outlet and ensure that the menus are developed to reflect those needs.
• To manage associates fairly and take a personal interest in knowing all culinary associates.
• Be a leader in R&D and recipes development.

ADDITIONAL RESPONSIBILITIES FOR INCUBATOR 8 RESTAURANT

• Manage the Incubator 8 restaurant, overseeing daily operations, staff, and overall culinary execution.
• Coordinate closely with Chef Instructors and the Education Team on menu development, ensuring educational alignment and high culinary standards.
• Regularly revise the menu to reflect seasonality, educational objectives, and market trends.
• Ensure that menu costs are optimized and aligned with the restaurant’s budget and profitability goals.
• Perform all executive chef responsibilities for Incubator 8, including overseeing food production, maintaining quality standards, and ensuring smooth kitchen operations.
• Ensure that food preparation, inventory, and procurement processes are cost-effective and efficient.
• Supervise internship students, providing guidance, mentorship, and practical learning opportunities within the kitchen environment.
• Be in charge of coordinating and preparing food for school events according to the BEO, working closely with the Test Kitchen team and the Education team.

OTHER ACTIVITIES

• Attend regular meetings required by the school.
• Work overtime as needed to complete production requirements and operation needs.
• Ensure to abide by the code of conduct of the school and follow approved policies, procedures, ethical standard in the conduct of all school activities.
• Ensure that appropriate risk management processes are operational.
• Provide a healthy and comfortable working environment and take overall responsibility for health and safety in own areas of responsibility.

OTHER Responsibilities

Any other duties and special projects as may be assigned by the Supervisor.

COMPANY’S CULTURE

Fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”

CONFIDENTIALITY

Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Company Internet and E-mail policy. Ensure the Food School, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENTS

• Thai nationality
• Bachelor’s degree in any fields.
• At least five years’ work experience in culinary field or food services.
• Good command of Thai and English.
• Must be detail oriented and have good organizational skills.
• Ability to set goals, prioritize work and multi-task in a fast-paced production environment.
• Must have good problem-solving skills with the ability to coach, counsel and administer corrective action when necessary.
• Experiences and knowledge on the vertical farm management are preferred, but not required.
• Must have strong knowledge of food safety and proper food handling standards. ServSafe Certification is preferred.
• Computer literate.

PRIMARY RESPONSIBILITIES:

1. B2B Responsibilities

Wholesale Orders

• Manage large-scale wholesale orders, ensuring timely delivery and quality.
• Develop a products standard for B2B clients.

Menu Development:

• Create and maintain a diverse menu of baked goods suitable for various B2B clients (e.g., restaurants, cafes, hotels).
• Collaborate with sous chef and manager to identify market trends and customer needs.

Cost Control:

• Manage costs associated with B2B production, including ingredients, labor, and overhead.
• Implement strategies to improve profitability and efficiency.
• Creates the market list on daily basis, listing all produce to be purchased.
• Monitoring the daily production, sale, transfer and waste.

2. Bakery Shop Responsibilities

 Retail Production:

• Oversee the daily production of baked goods for retail customers.
• Ensure consistent quality and presentation of products.
• Manage inventory levels to avoid stockouts or overstocking.

Customer Service:

• Train and supervise bakery shop staff to provide excellent customer service.
• Handle customer inquiries and complaints in a professional manner.

Visual Merchandising:

• Create attractive displays and presentations of baked goods in the bakery shop.
• Ensure the bakery shop maintains a clean and inviting atmosphere.

Cost Control:

• Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
• Assists the Sous Chef menu planning, inventory control, scheduling, ordering of kitchen supplies.
• Carries out orders handed down to them by the Sous chef.
• Creates the market list on daily basis, listing all produce to be purchased.
• Monitoring the daily production, sale, transfer and waste.

3. Hygiene and Safety

• Supervises and ensures food items are properly stored at the end of the shift.
• Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage.
• Enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.
• Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
• Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
• Handles and reports any accident immediately to the Sous Chef, no matter how minor.
• Familiarizes yourself with the following procedures:

• • Fire procedures
  • First Aid procedures
  • Health & Safety policy & procedures
  • Security procedures
  • Product knowledge

4. Team responsibilities

• Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
• Delegates duties to chefs working in their section of the kitchen.
• Works closely with the Sous Chef to ensure the kitchen is running smoothly and efficiently.
• Attends the briefing, meeting to ensure the smooth operation.
• Under supervision of the Sous Chef participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section
• Provides additional training for the culinary employees in the areas and skills necessary for performing their function.
• Under the supervision of sous chef plan the development of all the employees (internal training with The Food School, software tool)

REPORT LINE & COMMUNICATION:

• To assist the Sous Chef in ensuring that all culinary standards in that section comply with company policies and procedures.
• To maintain good working relationships with colleagues and all other departments.

OTHERS

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.

ACCOUNTABILITIES

• Always Represents the Food School’s brand and its values.

COMPANY’S CULTURE

• Embrace the Company’s culture (our Vision, our Mission, and our Values). Lead by example and cascade to all your subordinates.

CONFIDENTIALITY

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to the Food School Internet and E-mail policy. Ensure School, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT:

• At least 2 years’ experience as Chef de Partie in a well-established hotel, restaurant or shop.
• Have a strong working knowledge in Pastry/Bakery.
• Strong understanding of HACCP.
• Demonstrates a real passion for the field with strong leadership, dedication, creativity, and determination to succeed.

PRIMARY RESPONSIBILITIES:

• Support & assist all incubator kitchen teams including mentors/tenants.
• Performs general administrative tasks such as filing, data entry, and correspondence, scheduling appointments and meetings, and fielding queries.
• Overseeing the operation of office equipment such as photocopiers, printers, and managing the calendar and schedule of Incubator Team
• Responsible for implementing and managing the organization’s administrative systems establishing appropriate communication processes within the F&B administration and operations teams.
• Responsible for sourcing out services including processes of contracts, 3rd party application, bank promotion, payments.
• Responsible for printing menu, coffee beans flavor card and etc.
• Responsible for handling booking/inquiry of R&D kitchen rental
• Responsible for managing schedule R&D kitchen rental.
• Responsible for receiving payment and deposit R&D kitchen rental at cashier upon arrival and retrieval of deposit at the end of the rental.
• Responsible for transferring inquiries to the management for any interest in R&D kitchen rental.
• Maintains contracts register for F&B department and liaise with legal department whenever required.
• Assist in preparing budgets and forecasts expenses to ensure the efficient and cost-effective operation of the department.
• Assist to document activities and trends of competitor restaurants and bars and keeping up to date with international trends in order to ensure the competitive advantage of the company.
• Controlling all forms used in the department according to TFS standards for document control.
• Manages the department’s team site and information to be stored in the cabinets for F&B team use.
• Ensure to update and maintain the standard operating procedure and job profiles of the department.
• Prepares training and induction plan for new management joiner to ensure smooth entry within the department.
• Must be able to perform any other duties as may reasonably be requested by the school director & technical director

OTHER RESPONSIBILITIES

Any other duties and special projects as may be assigned by the Supervisor.

COMPANY’S CULTURE

Fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”

CONFIDENTIALITY

Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT

• At least vocational diploma or equivalent
• Minimum of two years’ experience in the same role
• Ability to walk bend and stand for extended periods
• Strong knowledge and experience with standard office procedures and organizational skills are necessary.
• Have excellent skills Microsoft office
• Have excellent English communication skills both in written and spoken
• Pleasant personality with good communication and interpersonal skills to communicate with all levels of management and employees.
• Willingness to work as part of a high-energy, efficient team in a fast-pace environment