Commis Chef - Thai Cuisine

Role Summary

Kitchen Duties

• Prepare Thai dishes according to recipes, quality standards, and presentation guidelines.
• Prepare ingredients, sauces, curry pastes, garnishes, and mise en place.
• Support preparation of curries, stir-fries, soups, salads, noodle dishes, and regional specialties.
• Follow senior chefs' instructions to ensure consistency in flavour, portions, quality, and presentation.
• Maintain food quality, freshness, hygiene, and food safety throughout preparation.
• Receive, store, label, and rotate food products according to safety and stock procedures.
• Keep ingredients and menu items ready and replenished during service.
• Maintain clean and organized workstations, equipment, utensils, storage, and preparation areas.
• Reduce food waste through appropriate portioning, storage, and ingredient use.
• Follow recipes, standard operating procedures, and culinary guidelines.
• Assist with inventory counts, stock replenishment, and routine kitchen tasks.
• Collaborate across kitchen sections to support smooth operations and hospitality standards.

Qualifications

• Certificate, diploma, or formal Culinary Arts training is preferred.
• One to two years of culinary experience in a hotel, restaurant, or hospitality environment is sought; freshers passionate about Thai cuisine are welcome.
• Thai cuisine experience is preferred; knowledge of Thai ingredients, herbs, spices, methods, and flavour profiles is advantageous.
• Understanding of food preparation, kitchen operations, hygiene, and food safety practices.
• Knowledge of HACCP principles and safe food handling.
• Willingness to learn and develop culinary skills; good communication, teamwork, and organizational skills.
• Able to work efficiently in a fast-paced environment while maintaining attention to detail and quality.

Kitchen Work

• The role supports daily kitchen operations and service in a professional hospitality environment.