Head Chef (Wok)

KeyResponsibilities:

·      Oversee and manage daily operations of the wok station

·      Prepare and cook Chinese dishes using wok techniques (e.g. stir-frying, deep-frying,braising)

·      Ensure consistency in food quality, taste, portioning, and presentation

·      Supervise and guide kitchen staff assigned to the wok station

·      Ensure proper mise en place and readiness of ingredients for service

·      Maintain cleanliness and hygiene standards in compliance with food safety regulations

·      Monitor stock levels for the wok station and coordinate with senior chefs for ordering

·      Minimise food wastage and support cost control measures

·      Work closely with the Deputy Executive Chef to ensure smooth kitchen operations

·      Maintain high standards of food quality, consistency, and kitchen operations.

·      Perform any other duties assigned by the Head Chef or Deputy Executive Chef.

Job Requirements

·      Proven experience as a Head Chef or Senior Wok Chef in a Chinese restaurant

·      Strong expertise in Chinese cuisine and wok cooking techniques

·      Leadership and team management skills

·      Ability to work in a fast-paced environment

·      Good knowledge of food safety and hygiene regulations

·      Flexible to work rotating shifts, weekends, and public holidays.