Job Conditions
Contract
We are seeking a talented and experienced Executive Chef with expertise in Thai and Burmese cuisine to lead our culinary team and elevate our restaurant’s dining experience. The ideal candidate should have a deep understanding of both Thai and Burmese culinary traditions, exceptional leadership skills, and a passion for creating exquisite dishes.
Menu Development:
Create innovative and authentic Thai and Burmese menus that showcase a diverse range of flavors, ingredients, and techniques.
Ensure menu items are visually appealing and in line with the restaurant’s theme and concept.
Regularly update and refresh the menu to keep it exciting and relevant to seasonal ingredients and customer preferences.
Culinary Excellence:
Oversee the preparation and presentation of dishes to maintain high standards of quality and consistency.
Train and mentor kitchen staff to ensure they are skilled in Thai and Burmese cooking techniques.
Conduct regular tastings to ensure flavors and textures meet the restaurant’s standards.
Inventory Management:
Manage and control food inventory to minimize wastage and maintain cost-effectiveness.
Collaborate with suppliers to source high-quality and authentic Thai and Burmese ingredients.
Monitor and ensure the freshness of all ingredients used in the kitchen.
Kitchen Operations:
Maintain a clean and organized kitchen environment in compliance with food safety and sanitation standards.
Implement efficient kitchen workflows and production schedules.
Ensure proper equipment maintenance and repair.
Team Leadership:
Recruit, hire, and onboard kitchen staff.
Provide ongoing training and coaching to develop the skills of the kitchen team.
Foster a positive and collaborative work culture within the kitchen.
Compliance:
Ensure adherence to all health and safety regulations and sanitation standards.
Monitor and enforce food safety practices to prevent foodborne illnesses.
Manage kitchen budgets and expenses effectively.
Customer Engagement:
Interact with customers to gather feedback and address any concerns regarding food quality or service.
Collaborate with front-of-house staff to enhance the overall dining experience.