Chef de Cuisine, IGNIV

JOB DESCRIPTION Chef de Cuisine – IGNIV Bangkok JOB SUMMARY Responsible for the overall culinary leadership, quality, consistency, creativity, and operational excellence of IGNIV Bangkok kitchen operations. Leads the culinary team in delivering a world-class fine dining experience that reflects IGNIV's philosophy of sharing, innovation, seasonality, and exceptional craftsmanship. The Chef de Cuisine is accountable for menu execution, food quality, team development, cost management, and guest satisfaction while maintaining the restaurant's culinary standards, financial objectives, and reputation. This role actively participates in culinary direction, continuous improvement, and talent development to support operational excellence and long-term success.

CANDIDATE PROFILE Education and Experience Required:

High school diploma or equivalent with a minimum of 6 years of progressive culinary experience, including at least 2 years in a leadership role within a fine dining or luxury hospitality environment.

OR

Degree or Diploma in Culinary Arts, Hospitality Management, or related field with a minimum of 4 years of culinary experience, including supervisory responsibilities. Preferred:

Experience in Michelin-starred or Michelin Guide restaurants. Strong knowledge of contemporary European cuisine and modern culinary techniques. Experience working in luxury hotels or internationally recognized fine dining establishments. Fluency in English communication. CORE WORK ACTIVITIES Culinary Leadership and Excellence

Oversees all kitchen operations to ensure consistency, quality, and excellence in every dish served. Executes and maintains IGNIV culinary philosophy, standards, recipes, and presentation guidelines. Collaborates with Executive Chef and culinary leadership on menu development, seasonal offerings, tasting menus, and special culinary events. Drives creativity and innovation while preserving the restaurant's identity and guest expectations. Ensures all food products meet the highest standards in taste, texture, presentation, and quality. Evaluates ingredients and suppliers to maintain premium product quality. Monitors food preparation, portioning, plating, and service timing. Develops new dishes and continuously improves existing menu offerings. Maintains consistency in culinary execution across all service periods. Managing Kitchen Operations

Directs and oversees daily kitchen operations, including preparation, production, and service. Plans staffing levels and work assignments to ensure operational efficiency. Controls food cost, waste management, inventory levels, and purchasing activities. Reviews production forecasts and adjusts operational plans accordingly. Ensures proper receiving, storage, handling, labeling, and rotation of food products. Maintains compliance with food safety regulations, HACCP standards, and sanitation requirements. Ensures all kitchen equipment is properly maintained and operated safely. Supports sustainability initiatives and responsible sourcing practices whenever possible. Leading and Developing the Culinary Team

Provides strong leadership and direction for all kitchen team members. Creates a culture of excellence, accountability, collaboration, and continuous learning. Coaches, mentors, and develops Sous Chefs and culinary team members to maximize performance and career growth. Conducts regular training on culinary techniques, product knowledge, menu updates, hygiene standards, and service execution. Leads by example through active participation during service periods. Builds employee engagement and fosters a positive work environment. Ensures effective communication and coordination among all kitchen brigades. Identifies high-potential talent and supports succession planning initiatives. Driving Business and Financial Performance

Establishes and supports achievement of restaurant goals related to food quality, profitability,