Senior Wok Chef

Responsibilities:

• Menu Development: Spearhead the creation and development of innovative and diverse Thai-inspired dishes, staying true to the restaurants culinary concept and the vibrant flavors of Thai cuisine.
  
• Culinary Supervision: Provide guidance and direction to the kitchen staff, including Sous Chefs and Cooks, ensuring efficient workflow, proper training, and consistent execution of recipes.
  
• Food Preparation and Presentation: Oversee the preparation and presentation of all dishes, maintaining a keen eye for detail to ensure exceptional taste, texture, and visual appeal
  
• Ticket Prep Time: Monitor and manage ticket preparation time to ensure that dishes are served promptly and efficiently during busy service hours.
  
• QAQC, Health and Safety, and Ops Audits: Implement and oversee regular quality assurance, health, and safety audits to maintain compliance with restaurant standards and local regulations.
  
• Inventory Management: Manage kitchen inventory, including ingredients and supplies, to ensure sufficient stock levels, minimize wastage, and facilitate smooth kitchen operations.
  
• Recipe Training and Execution: Train kitchen staff on proper recipe execution, techniques, and presentation, ensuring consistent dish preparation and quality across the team.
  
• Par level, Wastage & Inventory, and Food Cost: Analyze and manage par levels, wastage, and inventory to optimize food cost and minimize unnecessary expenses.
  
• Hygiene and Food Safety Compliance: Ensure strict adherence to food safety and hygiene regulations, maintaining a clean and sanitized kitchen environment and promoting safe food handling practices.
  
• Creative (Thinking Outside the Box): Encourage and inspire creativity among the kitchen team, exploring new flavor combinations and techniques while respecting the essence of Thai cuisine.
  
• Staff Development: Foster a positive and collaborative work culture, providing mentorship and training opportunities for kitchen staff to enhance their culinary skills and professional growth.
  
• Special Events and Catering: Plan and execute menus for special events, private functions, and catering services, catering to specific dietary requirements and ensuring a seamless culinary experience.
  
• Budget Management: Work with the management team to develop and manage the kitchen budget, ensuring cost control and optimizing resource allocation.
  
• Maintaining a Clean Kitchen/Maintenance: Lead by example in maintaining a clean and organized kitchen area, as well as ensuring regular equipment maintenance for seamless operations.
  
• Collaboration with FOH: Work closely with the Front-of-House (FOH) team to maintain effective communication and coordinate food service, ensuring a smooth and timely dining experience.
  
• Food Quality Review (Action Plan): Regularly review food quality through customer feedback and initiate action plans to address any issues and continuously improve culinary offerings.
  
• Ability to Deal with Changes/Temper: Demonstrate flexibility and adaptability in handling changes in menu, staff, or operations, while maintaining composure and a positive attitude.
  
• Continuous Improvement: Stay updated with culinary trends and innovations, integrating new techniques and ingredients into the menu to keep Rosas Thai Restaurant at the forefront of Thai cuisine.
  
  

Requirements

• Culinary Expertise: Extensive experience in Thai cuisine and a demonstrated passion for creating authentic, flavorful, and visually appealing dishes.
  
• Leadership Skills: Proven ability to lead and inspire a team, foster a positive work environment, and motivate staff to achieve culinary excellence.
  
• Culinary Education: A formal culinary education or relevant certifications are preferred but not mandatory.
  
• Creativity: Ability to conceptualize and develop new menu items while remaining true to the essence of Thai cuisine.
  
• Time Management: Excellent organizational and time management skills to handle multiple tasks and prioritize responsibilities effectively.
  
• Adaptability: Flexibility to work in a fast-paced environment, including weekends, evenings, and holidays.
  
• Communication: Strong communication skills to collaborate with kitchen staff, management, and FOH team members.
  
• Food Safety Knowledge: Thorough understanding of food safety and hygiene practices, ensuring compliance with all health regulations.
  
• Experience in High-Volume Kitchen: Previous experience in managing high-volume restaurant kitchens is highly advantageous.