Thai Chef

Job Description

Title: Thai Chef

Company Name: Cadet College Club

Vacancy: 01

Age: 30 to 45 years

Job Location: Narayanganj

Salary: Tk. 35000 - 50000 (Monthly)

Experience:

• 3 to 5 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Resort, Club

• Diploma in Culinary Art
• Diploma in Hotel Management

• 3 to 5 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Resort, Club

• Age 30 to 45 years

• Strong knowledge of authentic Thai cuisine and traditional cooking techniques.

• Ability to prepare Thai curry pastes, sauces, soups, salads, noodles, rice dishes, seafood, meat, and desserts.

• Good knife skills and food presentation ability.Knowledge of food hygiene, sanitation, and kitchen safety.Ability to maintain consistent food quality under pressure.

• Strong organizational and time-management skills.Ability to supervise and train junior kitchen staff.

• Understanding of portion control, food costing, and inventory management.Ability to work effectively in a team.

• Good communication and interpersonal skills.Willingness to work flexible hours, including weekends, evenings, public holidays, and special Club events.

Food Preparation and Cooking

1. Prepare and cook authentic Thai dishes, including appetizers, soups, salads, curries, rice, noodles, seafood, meat, poultry, vegetables, sauces, and desserts.

2. Ensure that all dishes are prepared according to approved recipes, portion sizes, presentation standards, and members’ expectations.

3. Maintain consistency in the taste, quality, texture, colour, aroma, and presentation of all Thai dishes.

4. Prepare Thai sauces, curry pastes, marinades, stocks, garnishes, and other ingredients from fresh and authentic raw materials.

5. Modify dishes, where necessary, to accommodate members’ dietary requirements, food allergies, or special requests without compromising quality.

6. Ensure that all food orders are prepared and served within the required time.

Menu Planning and Development

1. Assist the Executive Chef or Head Chef in developing and updating the Thai food menu.

2. Introduce seasonal dishes, promotional menus, buffet items, special platters, and signature Thai dishes.

3. Recommend suitable dishes for Club events, banquets, family programmes, themed nights, and special occasions.

4. Standardize recipes and maintain accurate recipe cards for all Thai dishes.

5. Suggest improvements based on member feedback, food trends, ingredient availability, and operational requirements.

Kitchen Operations

1. Organize and supervise the Thai kitchen section to ensure smooth and efficient operations.

2. Complete all mise en place before the start of each service period.

3. Coordinate with other kitchen sections, restaurant staff, banquet teams, and service personnel.

4. Ensure proper storage, labelling, rotation, and preservation of raw materials, prepared food, sauces, and other ingredients.

5. Follow the First-In, First-Out (FIFO) method for inventory usage.

6. Minimize food wastage and ensure the efficient use of ingredients, equipment, utilities, and kitchen resources.

7. Report shortages, damaged equipment, maintenance requirements, and quality concerns to the appropriate supervisor.

Food Quality, Safety, and Hygiene

1. Maintain the highest standards of food hygiene, personal hygiene, sanitation, and workplace cleanliness.

2. Comply with all food safety regulations, Club policies, standard operating procedures, and health requirements.

3. Ensure that food is stored, prepared, cooked, cooled, and served at safe temperatures.

4. Prevent cross-contamination by maintaining separate preparation procedures for raw and cooked food.

5. Keep workstations, cooking equipment, utensils, refrigerators, storage areas, and kitchen surfaces clean and properly maintained.

6. Check the freshness, quality, quantity, and condition of ingredients before use.

7. Immediately report any food safety hazard, pest issue, contamination risk, or unsafe working condition.

Cost and Inventory Control

1. Assist in preparing purchase requirements for Thai ingredients, spices, sauces, herbs, vegetables, seafood, meat, and other supplies.

2. Monitor ingredient consumption and maintain reasonable stock levels.

3. Support food-cost control by following standardized recipes and approved portion sizes.

4. Reduce spoilage, overproduction, unnecessary consumption, and food wastage.

5. Participate in stock counting and inventory verification when required.

6. Ensure that expensive and imported ingredients are used responsibly and securely stored.

Team Supervision and Training

1. Guide and supervise assistant chefs, cooks, kitchen helpers, and other staff assigned to the Thai kitchen section.

2. Train kitchen staff in Thai cooking techniques, recipes, food presentation, hygiene, safety, and portion control.

3. Allocate daily duties and ensure that tasks are completed accurately and on time.

4. Maintain discipline, teamwork, professionalism, and a positive working environment within the kitchen.

5. Support other kitchen sections during busy service periods, events, and staff shortages.

Member and Guest Satisfaction

1. Ensure that all Thai dishes meet the quality expectations of Club members and guests.

2. Respond professionally to feedback regarding food quality, taste, portion size, and presentation.

3. Take corrective measures promptly when any dish does not meet the required standard.

4. Maintain confidentiality, courtesy, and professional conduct when interacting with members, guests, colleagues, and management.