Jr. Sous chef (Thai nationality)

Key Responsibilities

Kitchen Operations:

• Supervise daily food prep, hot kitchen operations, and service execution to ensure smooth service.
• Assist in food preparation and collaborate with the sous chef and executive/head chef.
• Ensure that food is high-quality following customer standard, and that kitchen is in good, clean, and hygienic condition.

Staff Leadership:

• Assist in training, mentoring, and scheduling junior cooks and kitchen hands.

Quality & Safety:

• Enforce strict food safety, hygiene regulations,
• Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.

Requirement

• Experience 3–5 years in a professional kitchen in a high-volume.
• Strong knowledge of Food hygiene and safety regulations
• Strong communication skills with the team.