Head Chef - British International School, Phuket

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.

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.