Chef de Partie

This culinary training equivalent is suited for candidates seeking exposure to a Michelin-starred kitchen focused on contemporary Thai cuisine and California ingredients. The participant would train in mise en place, station setup, ingredient preparation, sauces, curry pastes, wok or sauté technique, sanitation, plating, service readiness, and chef communication. Learning opportunities may include Thai flavor balance, seasonal sourcing, family-style service execution, timing, consistency, quality control, and disciplined kitchen operations.

The ideal candidate is a recent culinary, gastronomy, hospitality, or related program graduate with training in culinary arts, Thai or Asian cuisine, fine dining, restaurant operations, or culinary entrepreneurship. Candidates should have knife skills, mise en place discipline, sanitation awareness, attention to detail, humility, professionalism, and interest in Michelin-level Thai cuisine. Prior internships, stages, apprenticeships, commis roles, line cook roles, or Asian restaurant exposure are preferred. The candidate must be coachable, punctual, adaptable, organized, resilient, and committed to structured training and cultural exchange.

Pay rate: $20+ per hour, based on the participant’s experience and qualifications.

Michelin-level Thai culinary training, chef mentorship, seasonal ingredients, flavor development, cultural exchange, and staff meals where applicable.

This is the strongest training equivalent for Nari because the restaurant’s official website identifies it as a contemporary Thai restaurant in San Francisco, while Michelin describes it as a one-star restaurant using Californian ingredients through a distinct contemporary Thai lens. Nari is located inside Hotel Kabuki and offers a more polished, refined interpretation of Thai cuisine, making it attractive for culinary candidates interested in both cultural cuisine and Michelin-level execution.

Although no formal internship is publicly advertised, this pathway may be suitable for international culinary graduates or early-career professionals when developed as a progressive J-1 training plan. The training should be framed around structured learning rather than ordinary staffing, with exposure to mise en place, station organization, Thai ingredient handling, curry pastes, sauces, wok or sauté technique, sanitation, plating, service timing, chef communication, and quality control.

This pathway is especially attractive for candidates with culinary arts, gastronomy, Asian cuisine, Thai cuisine, or culinary entrepreneurship backgrounds who want to understand how traditional Thai flavors can be presented through a modern San Francisco fine-dining format. The training should help participants build speed, discipline, flavor awareness, respect for ingredients, teamwork, cultural awareness, and confidence in a professional Michelin-starred kitchen.