1. Hiring and training: Hire, train and manage kitchen staff including setting schedules and leading pre-shift meetings
2. Menu development: Develop recipts and menus (especially Thai foods), determine plating and presentation plans, and set menu price
3. Food safety: Enforce food quality by expediting orders and creating new dishes
4. Food safety: Enforce food safety standards and ensure compliance with health codes and regulations
5. Inventory and supplies: Manage food costs and inventory, and stock the kitchen with necessary supplies
6. Communication: Communicate kitchen needs to restaurant manager,owners and kitchen staff. Understanding of English, Chinese and Thai dialects are essential.
7. Productivity: Ensure high productivity and staff satisfaction