Thai Cuisine Chefs

Job Summary

Responsible for preparing authentic Thai dishes to the highest standards of quality, flavor, and presentation. Ensures that all dishes are prepared according to traditional Thai cooking techniques while maintaining hygiene, safety, and consistency across all kitchen operations.

Key ResponsibilitiesGeneral Duties (All Levels)

• Prepare, cook, and present Thai dishes in accordance with standard recipes and presentation guidelines.
• Maintain high standards of food hygiene, safety, and cleanliness in the kitchen.
• Ensure proper handling and storage of all ingredients, especially Thai herbs and spices.
• Assist in maintaining food cost and minimizing wastage.
• Uphold the authenticity of Thai cuisine through the use of traditional ingredients and cooking methods.
• Support the senior chefs in daily kitchen operations.
• Adhere to all HACCP and food safety guidelines.

Chef de Partie (CDP – Thai Section)

• Supervise and coordinate Thai kitchen operations during assigned shifts.
• Ensure that all dishes leaving the Thai section are consistent in taste and presentation.
• Train and guide junior chefs (Commis) on Thai cooking techniques.
• Plan mise en place and manage stock control for the section.
• Assist in developing new Thai menu items and seasonal specials.
• Work closely with the Sous Chef to ensure smooth kitchen workflow.

Qualifications & Skills:

• Minimum 3–5 years’ experience in authentic Thai cuisine (including wok, curry, and salad stations).
• Strong knowledge of regional Thai dishes (e.g., Isan, Central, Southern, Northern).
• Leadership and training ability.
• Excellent time management and organizational skills.

Demi Chef de Partie (DCDP – Thai Section)

• Assist CDP in managing Thai section operations.
• Handle preparation and cooking of assigned Thai dishes.
• Ensure mise en place is complete before service.
• Maintain cleanliness and orderliness in the work area.
• Monitor portion and presentation consistency.

Qualifications & Skills:

• 2–3 years’ experience in a Thai kitchen or similar environment.
• Good understanding of Thai herbs, sauces, and curry pastes.
• Ability to work under pressure and multitask.

Commis I (Thai Section)

• Prepare ingredients and perform basic Thai cooking under supervision.
• Assist in cooking and plating dishes during service.
• Ensure food is prepared according to recipes and standards.
• Maintain hygiene and sanitation in work area.

Qualifications & Skills:

• 1–2 years’ experience in a Thai or Asian kitchen.
• Basic knowledge of Thai ingredients and cooking techniques.
• Eagerness to learn and grow within the Thai cuisine section.

Commis II & Commis III (Thai Section)

• Support senior chefs in food preparation and kitchen duties.
• Wash, chop, and prepare raw ingredients.
• Keep kitchen and utensils clean and organized.
• Follow instructions and assist in mise en place and plating.

Qualifications & Skills:

• Basic understanding of kitchen hygiene and food handling.
• Passion for Thai cuisine and willingness to learn.
• No prior experience required for Commis III (training provided).

Additional Requirements

• Knowledge of Thai food culture, ingredients, and presentation styles.
• Ability to work in a fast-paced, multicultural kitchen environment.
• Flexible to work shifts, weekends, and holidays.
• Team-oriented, with a positive and professional attitude.

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹40,000.00 per month

Work Location: In person