Rangoon Tea House (RTH) Group, a pioneer in modern Burmese dining, is seeking an experienced Executive Chef to lead its culinary team. The ideal candidate will be passionate about Burmese cuisine, possess strong leadership skills, and have a proven track record of creating innovative and delicious dishes.

Responsibilities:

1. Culinary Leadership:

   • Lead and manage the culinary team, including hiring, training, and scheduling.
   • Develop and maintain a positive and productive work environment.
   • Set high standards for food quality, consistency, and presentation.
   • Ensure compliance with health and safety regulations.

2. Menu Development:

   • Create innovative and authentic Burmese dishes that reflect the unique flavors and ingredients of the region.
   • Regularly update menus to incorporate seasonal ingredients and culinary trends.
   • Collaborate with management and staff to develop new menu concepts and specials.

3. Food Quality and Cost Control:

   • Oversee the sourcing and procurement of high-quality ingredients.
   • Implement effective inventory management and cost control measures.
   • Monitor food waste and develop strategies to minimize waste and maximize efficiency.

4. Kitchen Operations:

   • Supervise all aspects of kitchen operations, including food preparation, cooking, and plating.
   • Maintain cleanliness and organization in the kitchen, adhering to sanitation and safety standards.
   • Ensure that all kitchen equipment is properly maintained and in working order.

5. Customer Experience:

   • Work closely with front-of-house staff to ensure a seamless and memorable dining experience for guests.
   • Solicit and respond to customer feedback, making adjustments to menu offerings and service as needed.
   • Foster a culture of hospitality and excellence among the culinary team.

• Proven experience as an Executive Chef or Head Chef in a high-volume, upscale restaurant environment.
• Strong knowledge of Burmese cuisine and a passion for exploring and showcasing its flavors.
• Excellent leadership and communication skills, with the ability to motivate and inspire a team.
• Creative flair and a willingness to experiment with new ingredients and techniques.
• Strong organizational and time-management skills, with the ability to prioritize tasks effectively.
• Culinary degree or equivalent professional training preferred