Executive Thai Chef

The Executive Thai Chef is responsible for overseeing the kitchen operations of a Thai restaurant. The Executive Thai Chef will be responsible for managing the kitchen staff, creating menus, sourcing ingredients, and ensuring that dishes are prepared and presented in accordance with Thai culinary standards.

Duties and responsibilities:

1. Oversee all kitchen operations, including food preparation, cooking, and plating.

2. Develop and create new Thai cuisine dishes.

3. Ensure that all dishes are prepared and presented in accordance with Thai culinary standards.

4. Manage a team of kitchen staff, including hiring, training, scheduling, and performance management.

5. Maintain inventory and order supplies as needed.

6. Ensure compliance with all food safety and sanitation regulations.

7. Develop and maintain relationships with suppliers to ensure the highest quality ingredients.

8. Develop and update menus in accordance with the seasonal availability of ingredients and customer demand.

9. Keep up-to-date with developments and trends in Thai cuisine.

10. Collaborate with other staff members to create a positive dining experience for guests.

11. Manage food costs and labor costs to ensure profitability.

12. Perform other duties as needed.

Qualifications:

1. Completed formal culinary training course in Thai cooking with certification or diploma from a recognized culinary school.

2. At least 5 years of extensive and proven experience in Thai cuisine, both in preparing and cooking Thai dishes, including knowledge of traditional Thai ingredients and cooking techniques.

3. Strong communication (able to speak Thai, English, and Chinese) and organization skills.

4. Be able to create new and innovative Thai dishes, while still maintaining the authenticity of traditional Thai cuisine.

5. Knowledgeable about proper food handling and storage as well as health and safety requirements.

6. Can work over both weekdays, weekends as well as public holidays.