CHEF

Job Description: Lead and manage the daily operations of the restaurant kitchen. Prepare and supervise the preparation of authentic Thai dishes, including curries, soups, stir-fried dishes, grilled dishes, salads, sauces, and other Thai specialties. Ensure consistency in food quality, taste, portion size, presentation, and preparation standards. Develop, review, and improve Thai dishes, recipes, and menu items. Prepare and standardise recipes, cooking procedures, and portion controls. Supervise, train, schedule, and guide cooks and other kitchen staff. Allocate kitchen duties and ensure smooth coordination during busy service periods. Monitor food preparation and ensure customer orders are completed accurately and promptly. Manage ingredient purchasing, stock levels, inventory, and food storage. Control food costs, portion sizes, wastage, and kitchen operating expenses. Check the quality and freshness of meat, seafood, vegetables, herbs, spices, and other ingredients. Liaise with suppliers regarding ingredient quality, availability, and deliveries. Ensure proper storage, stock rotation, labelling, and handling of ingredients. Maintain high standards of kitchen cleanliness, hygiene, sanitation, and workplace safety. Ensure kitchen staff comply with applicable food safety and hygiene requirements. Monitor the condition of kitchen equipment and arrange for maintenance or repairs when necessary. Assist management with menu planning, seasonal promotions, costing, and new dish development. Handle kitchen-related operational issues and maintain efficient workflow. Carry out other kitchen and operational duties assigned by management.

Job Requirements:

• Strong knowledge of authentic Thai ingredients, herbs, spices, sauces, curry pastes, and traditional cooking techniques.

• Ability to prepare and supervise a wide range of Thai dishes.

• Strong kitchen leadership and staff-management skills.

• Good knowledge of food costing, inventory management, portion control, and waste reduction.

• Good understanding of food hygiene, sanitation, and kitchen safety practices.

• Able to work effectively under pressure in a fast-paced restaurant environment.

• Good organisational, communication, and problem-solving skills.

• Able to work shifts, weekends, evenings, and public holidays as required.