Head Chef - Soho House Bangkok

The Head Chef is responsible for leading and inspiring the kitchen team to deliver exceptional culinary experiences while driving operational and financial performance in Soho House Bangkok. Acting as a key leader within the business, this role oversees all aspects of kitchen management including menu development, food quality, cost control, and team leadership.

As the driving force behind the food offering, the Head Chef creates seasonal, innovative, and relevant menus that enhance member satisfaction and retention. Working closely with the Executive Chef and senior leadership team, this role ensures efficient kitchen operations, strong supplier partnerships, and full compliance with health, safety, and hygiene standards.

Your normal responsibilities and duties shall include but are not limited to:

• Lead the creation of seasonal, innovative menus aligned with Soho House standards and member expectations
• Ensure consistency, quality, and presentation across all dishes
• Develop and maintain a recipe and dish bible for the kitchen team
• Stay current with global culinary trends and bring fresh ideas to the food offering

• Lead, train, and develop a high-performing kitchen brigade, including interns and apprentices
• Foster a positive, disciplined, and creative kitchen culture aligned with The Soho Way
• Oversee daily kitchen operations, ensuring efficiency and high standards at all times
• Manage rotas, staffing levels, and productivity to control labour costs
• Act as the main point of contact for kitchen-related matters and problem-solving

• Maintain food cost and wage margins in line with budget and financial targets
• Prepare and present food costings for all menu changes
• Control waste, stock levels, and inventory to maximise profitability
• Identify opportunities to improve financial performance across the kitchen

• Build and maintain strong relationships with local suppliers to source high-quality seasonal ingredients
• Oversee procurement, stock control, storage, and inventory processes
• Ensure accurate receipt and monitoring of all goods

• Ensure full compliance with HACCP and all food safety standards
• Maintain high levels of hygiene, food labelling, and temperature control
• Ensure all team members are trained in health and safety procedures
• Monitor and maintain kitchen equipment, reporting any issues promptly

• Work closely with the Executive Chef and management team to drive member satisfaction and retention
• Support menu tastings, feedback processes, and continuous improvement initiatives
• Ensure front-of-house teams are fully knowledgeable about menu offerings
• Act on feedback, including mystery diner reports, with clear action plans

• Achievement of financial targets including food revenue, cost of sales, and EBITDA contribution
• Consistent delivery of high-quality, innovative dishes aligned with brand standards
• Effective control of food costs, waste, and kitchen profitability
• High levels of member satisfaction and retention
• Strong team engagement, development, and retention
• Full compliance with health, safety, and hygiene standards

• 5–8 years’ experience in a high-volume, high-profile kitchen, ideally in a similar role
• A creative and innovative culinary leader with strong operational expertise
• Proven ability to lead, inspire, and develop a high-performing team
• Strong financial acumen including food cost control and inventory management
• Excellent knowledge of food safety, hygiene, and HACCP standards
• Strong organisational skills and ability to perform under pressure
• Thai Native with Fluent in English; additional languages are a plus
• Relevant culinary qualifications preferred