Key Responsibilities:
- Supervise all kitchen activities including preparation, cooking, plating, and serving.
- Develop, standardize, and ensure authentic Thai recipes and menu consistency.
- Lead, train, and mentor kitchen staff for efficiency and productivity.
- Control ingredient quality, check supplies, and manage vendor relationships.
- Monitor and manage food cost, control waste, and optimize ingredient usage.
- Maintain hygiene, sanitation, and food safety standards (HACCP preferred).
- Coordinate with restaurant management for menu innovation, promotions, and service improvements.
- Prepare staff schedules and assign daily tasks.
- Handle food-related complaints and ensure continuous quality improvement.
- Prepare kitchen operational reports (inventory, food cost, supply needs).
Candidate Requirements:
- Experience: Minimum 5 years in restaurant kitchens, with at least 2–3 years as Sous Chef for Asian cuisine.
- Technical Skills: Strong mastery of authentic Thai cuisine (Tom Yum, Pad Thai, Green Curry, etc.) and Asian cooking techniques.
- Leadership: Proven ability to manage and train a kitchen team.