Join Our Team - Apply

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.