Wok 2

Job Detail

Key Responsibilities Summary – Head Chef / Kitchen Supervisor Oversee daily kitchen operations to ensure smooth workflow, consistent food quality, and compliance with company SOPs. Lead, supervise, and manage kitchen staff performance, discipline, training, and career development. Plan menus, develop new dishes, and train kitchen team members on preparation methods for new menu items. Execute cooking and stir-frying of menu items while maintaining consistency in taste, presentation, and quality standards. Ensure proper handling, preparation, and storage of ingredients, including meat cutting, defrosting, marination, and portion control. Monitor ingredient quality upon delivery and work closely with suppliers to ensure freshness and compliance with standards. Manage inventory levels, conduct stock checks, and coordinate with the Chief Cutter / procurement team to ensure sufficient supplies. Ensure all kitchen equipment, cooking appliances, gas stoves, and safety procedures are properly maintained and followed. Maintain high standards of kitchen hygiene, cleanliness, food safety, and workplace safety practices. Handle food-related customer feedback and complaints, working with the Restaurant Manager to improve dining experience. Collaborate with the Restaurant Manager on events, functions, menu planning, and operational improvements. Review customer feedback and sales trends to recommend improvements to menu offerings and business performance. Ensure accurate order execution by coordinating with service staff, organising ingredients, and monitoring completion of dishes. Maintain proper records and accountability of kitchen tools, equipment, and stainless-steel cutlery. Prepare and anticipate next-day ingredient requirements to support efficient kitchen operations.