Oversee and control the daily food preparation

 Direct and supervise the line cook to prepare and cook traditional and authentic curry such as Massaman, Panang, and Green as well as seafood Madness and Fish of Three Seasons. Plan, select and price successful menu items on a regular basis. 

Inspect suppliers, equipment, and work areas to ensure conformance to established standards. 

Determine production schedules and worker-time requirements to ensure timely delivery of services.

Developed menus with implementation of new Thai cuisine preparation procedures and equipment’s, creations ensuring the variety and quality of the servings

Control and direct the food preparation process and any other relative activities

Plan orders of equipment or ingredients according to identified shortages

Cook various dishes based upon high volume food orders;

Prepare food materials, such as raw meat, food garnishments and eating utensils;

Add different sauce or ingredients to the dishes from the kitchen;

Be fully in charge managing and training kitchen staff

Oversee the work of subordinates

Comply with nutrition and sanitation regulations and safety standards