Menu Planning:
Create and update recipes, design seasonal menus, and estimate food costs.
Kitchen Supervision:
Train, schedule, and lead line cooks, prep workers, and kitchen staff.
Food Preparation:
Oversee cooking standards, plate presentation, and taste consistency during service.
Inventory & Purchasing:
Order ingredients, track stock levels, and manage supplier relations.
Safety & Sanitation:
Enforce health codes, cleanliness rules, and food safety standards
Culinary Knowledge:
Deep understanding of cooking techniques, flavor pairings, and food science.
Leadership & Communication:
Ability to direct teams, coordinate with servers, and work under high-stress conditions.
Education & Experience:
High school diploma or GED with a formal culinary arts degree or extensive hands-on kitchen experience.
Permits:
Valid local food handler's permit or safety certification.
At least 5 years of Thai food experience.