Primary Responsibility

 Assist the Chef de Cuisine with overall management of kitchen operation
 Mastery of Thai recipes, ingredient and techniques.
 Lead and supervise the team in ensuring overall smooth operation of the kitchen with prompt service at all times
 Responsible for ensuring food quality, hygiene and workplace safety established standards are achieved
 Assist with menu planning and recipe development
 Responsible for inventory management
 Assist with financial performance of operation

Requirements

Education:
-High school graduated with Culinary certificate
- Diploma in Culinary is an added advantage

Experience:
- 3 years at a 5-star hotel or 5 years at a 4-star hotel or reputable restaurant
- 2 years Supervisory experience at Junior Sous Chef level

Knowledge and Skills:
- Product knowledge of Thai cuisine
- Excellent culinary skills
- Leadership skills
- Computer literate
- Fluent with Cantonese or Mandarin or English