Requires an organized individual for kitchen operations and assistance to the head chef to implement balanced, authentic and modern Thai menus. Responsible for all restaurant dining, catering and delivery. Efficient planning, coordination and management of staff, developing menus, presentation. inventory management to ensure customer expectations of food, hygiene and quality standards are met within stated budgets. Ensures and is accountable for profitability of the store by controlling costs of goods, inventory levels, labor, supplies and expenses. Experience with mid to large kitchen equipment (mixers, ovens, fryers). Facilitates on-going kitchen management and coordination with current staff. Ability to create Thai sauces/curries. Capacity and familiarity with Thai deserts. Experience with Kruk (Mortar and Pestle) Understanding of ISO food standards or HACCP food standards. Compliance with all mandated health and licensing by state and municipality. Oversee and maintain stock levels and ordering of new supplies. Ensure all equipment in working areas is clean and in proper working condition. Preps and verifies that all menu items are executed according to our company quality standards 100% of the time. Supervising sanitation procedures and ensuring cleanliness Maintaining consistent standards of traditional Thai food and ability to adapt and develop new Thai modern and American influenced food trends relating to customer tastes. Ability to multitask and work in confined spaces. Ability to perform duties within extreme temperature ranges. Must be reliable and punctual. Must be able to work well with others. Food handlers certification will be required. Thai vocational training/schooling/certification Min 2 years' experience. Communication in English (Thai would be helpful but not mandatory).
