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.