Humo & Agave Manager & Working Chef
Evening service lead. Tex-Mex menu, bar culture, event catering. Working chef-manager — runs the line and the floor.
Humo & Agave is the second-floor evening venue — Tex-Mex menu, mezcal-forward bar, and private event catering inside the house. You will design the menu, run evening service, manage the bar programme, and brief the team before each opening. You report to the General Manager and you hold a vertical commission on Humo revenue.
- Design and execute the Tex-Mex menu. Run evening service end-to-end.
- Bar management — cocktail programme, mezcal/agave sourcing, costing.
- Event catering inside the building — private dinners, member salons, brand activations.
- Pre-service staff briefing every shift. Hold the standard.
- Thai national, 25–40. Working chef-manager experience in evening dining.
- International cuisine background (ideally Mexican / South American / wood-fire). Strong bar and cocktail culture.
- Basic English sufficient — fluency is a plus.
- Right to work in Thailand. Relocation support available.
+ 3% of Humo gross revenue (monthly) · base rises to 30,000 THB on revenue KPI (12-month review)
3-month probation at 23,000 THB; written confirmation at month 3 triggers the confirmed salary. Vertical commission paid from month 1 — no probation delay. Plus phantom equity (0.5% of the 5% reserved pool) — eligible after 12 months, 3-year vest.
Humo Manager → GM new branch → F&B Director
We promote from within. Every vertical manager has a defined path to GM of the next branch.