Sous Chef

Roles & Responsibilities

The Sous Chef is responsible for preparing and managing the production of authentic Thai dishes. This role requires in-depth knowledge of Indian cuisine, high-volume cooking experience, and the ability to lead kitchen staff to ensure food quality, consistency, and hygiene standards.

Responsibilities:

Plan and execute a variety of Thai dishes across multiple regional styles.

Maintain consistency in taste, presentation, and portion control.

Manage kitchen operations, including inventory, prep, and cleaning schedules.

Train and supervise junior chefs and kitchen assistants.

Ensure compliance with food safety and sanitation regulations.

Requirements:

Minimum 5 years’ experience in Thai cuisine.

Formal culinary training preferred.

Proven leadership and team management skills.

Strong understanding of Thai Herbs, cooking methods, and dietary variations.

Preferable with experience in institutional catering and international school.