The Chef will undergo a structured training program in the preparation of authentic Thai cuisine. The role will equip the trainee with specialized culinary skills necessary for managing food preparation, cooking, and presentation in a restaurant setting, aligned with industry standards and customer expectations.
Key Responsibilities:
Food Preparation and Cooking:
- Prepare and cook a variety of Thai dishes, including appetizers, main courses, and desserts, ensuring consistency and quality in every dish.
- Learn and adhere to traditional Thai cooking techniques such as stir-frying, steaming, grilling, and slow-cooking.
- Prepare ingredients such as herbs, spices, and sauces to match authentic Thai recipes.
Menu Development and Innovation:
- Collaborate with the owner to refine the current menu and propose new dishes that enhance the restaurant's offerings.
- Understand and maintain the balance of Thai flavors (sweet, sour, salty, and spicy) in every dish.
KitchenManagement:
- Managing inventory and sourcing ingredients, especially fresh produce and Thai-specific items.
- Adhere to hygiene and safety standards in all aspects of food handling and preparation.
- Learn to maintain a clean and organized kitchen environment.
Customer Interaction:
- Gain experience in understanding customer preferences and dietary requirements, ensuring all meals meet the restaurant's high standards.
- Assist in receiving customer feedback and improving service and food quality based on that feedback.
Skills and Competencies:
- Culinary Techniques: Cooking techniques such as stir-frying, steaming, and grilling.
- Quality Control: Ensuring consistency in taste, presentation, and quality of all dishes.
- Kitchen Operations: Managing food storage, hygiene, and inventory control.
- Time Management: Prioritize tasks, prepare ingredients in advance (mise enplace), and coordinate dish timing for freshness.
- Friendly and Adaptable: Be cooperative with staff, open to customerpreferences, and able to adjust recipes as needed.
