Key Responsibilities

1. Assist in Menu Development:Collaborate with the Head Chef to develop authentic and innovative Thai and Burmese dishes.
   Contribute ideas for seasonal menus and special promotions.
2. Support Kitchen Operations:Supervise kitchen staff to ensure efficient workflow and quality output.
   Assist in managing food inventory, ensuring the availability of fresh ingredients.
   Oversee the preparation and cooking of menu items, maintaining consistency and presentation standards.
3. Quality Control:Ensure all dishes meet the restaurant\u2019s high standards for taste, quality, and presentation.
   Monitor food preparation processes to comply with health and safety regulations.
4. Training and Leadership:Train and mentor junior kitchen staff in Thai and Burmese culinary techniques.
   Step in to lead the kitchen team during the Head Chef\u2019s absence.
5. Innovation and Creativity:Experiment with new recipes and techniques to enhance the menu.
   Stay updated on culinary trends in Thai and Burmese cuisine to incorporate modern elements.
6. Customer Satisfaction:Work closely with the Head Chef and management to address customer feedback and improve the dining experience.

Requirements

• Proven experience in Thai and Burmese cuisine, with a minimum of 1 year in a professional kitchen.
• Strong understanding of traditional spices, ingredients, and cooking methods for both cuisines.
• Ability to work under pressure in a fast-paced environment.
• Leadership skills to manage and motivate kitchen staff effectively.
• Knowledge of food safety and sanitation standards.