SOUS CHEF 2019-2020
Jaew Jim Thompson opened in late 2019 and, despite the challenges of the pandemic, I had the opportunity to work as sous chef alongside Executive Chef Andrew Martin. In this role, I worked closely with a small team of 7 to craft original Thai cuisine with a modern twist.
As part of the re-opening team, I assisted in the kitchen setup, menu development, product sourcing, and overall costing. My responsibilities included overseeing market purchases, managing stock and inventory for each station, ensuring food and ingredient quality, and maintaining smooth kitchen operations.
When Chef Andrew was unavailable, I acted as chef on duty, interacting with customers to explain the unique ingredients and dishes, while ensuring that the kitchen operated efficiently. This experience allowed me to further develop my leadership skills and deepen my understanding of creative Thai cuisine.
