Wok Chef (Head of Section) - Shanghai Me - London

Wok Chef (Head of Section) - Shanghai Me - London

DEPARTMENT - SHANGHAI ME CULINARY DEPARTMENT

REPORTS TO - HEAD CHEF

JOB PROFILE DESCRIPTION:

Prepare and cook a variety of WOK dishes with precision and attention to detail ensuring each item reflects authenticity, quality, and creativity. Create and develop a diverse and enticing WOK menu, showcasing traditional flavors and contemporary twists, using the finest ingredients and culinary techniques. The WOK chef takes the initiative to share the cooking progress with other sections and provide the best food at the optimal timing. Always focuses on quality control and food safety and manages the WOK cooks and WOK feeders to ensure smooth operation. WOK Chef is a responsible to maintain overall WOK SECTION operation and assist the Head Chef as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Coordinates activities of and directs indoctrination and training of Chefs; Cooks and other kitchen workers engaged in preparing and cooking foods in hotels or restaurants to ensure an efficient and profitable food service.

Grooming and personal hygiene to follow SHANGHAI ME’s standards.

RESPONSABILITIES:

Responsible for the supervision and coordination of activities of cooks and workers engaged in food preparation. Respect teamwork and strive to keep the kitchen running smoothly. Responsibility to contribute to the development of team talent Observes workers and work procedures to ensure compliance with established standards.

• Maintain an alert and attentive demeanor at all times in addition to remaining calm during periods of heavy business volumes.


• Evaluates and solves procedural problems to ensure safe and efficient operations.


• Inspects supplies, equipment, and work areas to ensure conformance to established standards.


• Determines production schedules and worker-time requirements to ensure timely delivery of services.


• Estimates amount and costs and requisitions supply and equipment to ensure efficient operation.


• Ensure that all recipes and product yields are accurately costed and reviewed regularly.


• Responsible for all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.


• Records production and operational data on specified forms.


• Responsible for adhering to and implementing HACCP and sanitation standards in kitchen operations.


• Monitors sanitation practices to ensure that employees follow standards and regulations.


• Instruct section staff in the preparation, cooking, garnishing, and presentation of food.


• To ensure all menus are constantly updated, paying special attention to seasonal availability.


• To handle section manpower requirements with regard to hiring and recruitment.

Q U A L I F I C A T I O N S

Culinary arts degree preferred. Requirement can be waived for 5+years of experience as a WOK (HEAD/SOUS) chef or 10+ years of as a line chef with senior role. Being qualified as food hygiene managers or have completed intermediate or higher level food hygiene training

S K I L L S & ABILITY

Able to speak, read, write, and understand the primary language(s) used in the workplace. Computer skill for costing, writing reports, and other necessary admin work. The ability to perform other tasks or projects as assigned by Shanghai Me Management o Good communication skills, both verbal and written.

• Able to learn and perform all essential job functions accurately and safely.


• Knowledge of the menu and beverage list and the ability to communicate clear suggestions to the guests.


• Auditory and visual abilities to observe and detect signs of emergency situations.

PHYSICAL REQUIREMENTS

• Able to stand and exert well-paced mobility for an extended period of time.


• Able to lift up to 25 lbs. and on a regular and continuing basis.


• Able to bend, stoop, kneel, reach, push, pull, twist, walk, crouch, squat, and stretch to fulfill tasks.


• Manual dexterity is required to use and operate all necessary equipment.


• Talking, hearing, and seeing (vision) occur continuously in the process of communicating with guests, Supervisors, and other Employees.

SUPPORTING AND FUNCTIONS

• Regular attendance in conformance with the company’s standards.


• Due to the cyclical nature of the industry, Employees may be required to work varying schedules to reflect the business needs of the property.


• Upon employment, all Employees are required to fully comply with Shanghai Me rules and regulations for the safe and effective operation of the facilities. Employees who violate the organization’s rules and regulations will be subject to disciplinary action that may lead to termination of employment.


• Respond quickly and properly in any Restaurant emergency situation.