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.