Thai kitchen operations
We run the back of house for Thai dining rooms and takeaway kitchens — menu build, wok line setup, prep lists, ordering, rostering and daily service management.
Thai food operators · Victoria
Thai kitchens, catering and pantry supply, run from Frankston
MATA Thai Group runs Thai kitchen operations, caters functions and supplies Thai pantry lines to venues across Melbourne's south-east and the Mornington Peninsula.
Curry pastes pounded in house · Wok line · Banquet service
Registered in Victoria · ABN 94 701 370 256
What we are built around
A Thai kitchen held to one standard
Thai cooking is a balancing act — salt, sour, sweet, heat, and the aromatics underneath all of it. Holding that balance across a busy service is a matter of systems, not luck.
Paste and stock made, not bought
Curry pastes are pounded and stocks are built in house, so the base flavours behind red, green, penang and massaman are ours to control rather than a supplier's.
Written specs behind every dish
Each dish carries a recipe card with weights, chilli level and plate-up, so a wok cook on a Saturday night sends the same plate as a Tuesday lunch.
Run to Victorian food-safety rules
Cold chain, allergen handling, cleaning schedules and staff training are documented and followed, because that is what operating a food business in Victoria requires.
Services
Four ways we work with food businesses
Whether you need a Thai kitchen run, a function fed, or your pantry stocked with the real thing, the same team and the same specs sit behind it.
Function and event catering
Banquet-style Thai menus for weddings, birthdays, corporate lunches and community events, delivered hot or cooked on site across the Peninsula.
Thai pantry and produce supply
Jasmine rice, curry pastes, fish sauce, palm sugar, galangal, kaffir lime and Thai basil sourced and delivered in kitchen quantities to venues and grocers.
Kitchen training and recipes
We teach Thai technique to existing brigades — knife work, paste making, wok heat, balance and plating — and leave behind recipe cards your team can actually hold to.
How an engagement runs
Taste first, then paperwork
Every enquiry starts with the food. We would rather cook for you once than send a capability statement, because Thai food is judged in the mouth and nowhere else.
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Brief
You tell us the room, the head count, the budget and the heat tolerance of your guests. We ask about dietary needs and equipment before anything else.
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Tasting and costing
We cook a short menu, adjust the balance with you, then price it properly with portion weights, so the number you sign off is the number you pay.
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Service and handover
We run the service, then hand over the specs, prep sheets and ordering list so the standard survives after we leave the kitchen.
Company details
Who you are contracting with
Registered name
MATA Thai Group Pty Ltd
ABN
94 701 370 256
ACN
701 370 256
Registered state
Victoria (VIC) 3199
Feeding a room this season?
Send the date, the head count and the venue. We will come back with a menu and a price, not a brochure.