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:
1. 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.
2. 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.
3. Kitchen Management:
- 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.
4. 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 en place), and coordinate dish timing for freshness •
Friendly and Adaptable:
Be cooperative with staff, open to customer preferences, and able to adjust recipes as needed.
Learning Outcomes:
Upon successful completion of the training, the trainee will:
• Master the essential skills required to prepare and cook authentic Thai cuisine.
• Gain in-depth knowledge of Thai culinary culture and its traditional cooking methods.
• Be equipped to manage a kitchen, including inventory, food preparation, and ensuring quality control.
• Be ready to take on a full-time chef role, contributing to menu innovation and the overall success of the restaurant.
Educational Requirements: No formal qualifications are required, but a passion for cooking and interest in Thai cuisine is essential. Previous experience in a kitchen setting is an advantage but not mandatory, as full training will be provided
