Sous Chef - Thai

• Food Preparation: Executes recipes, develop dishes, and ensures consistent taste and presentation.
  
• Quality & Hygiene: Maintains strict hygiene (HACCP, FIFO) and quality standards for all food.
  
• Team Leadership: Trains and supervises Demi Chef and Commis.
  
• Menu Contribution: Assists on menu development with special presentation techniques.
  
• Inventory: Manages ingredients and kitchen equipment.
  
• Strong leadership, teamwork, and communication skills.
  
• Adaptability and precision in fast-paced environments.
  

Requirements

• Education: Bachelor on culinary art.
  
• Experience: at least 10 Years Expertise in various cooking techniques.
  
• Experience in hotels/restaurants, often with a culinary degree.