Head Chef

We're on the lookout for a Head Wok Chef to work in one of Oxfords most prestigious Asian Restaurant on a full-time basis A wok chef isa culinary professional skilled in high-heat Asian cooking, using a large, bowl-shaped pan (wok) to quickly stir-fry, tossing, and blend ingredients, creating flavourful dishes with distinct textures. They master techniques like wok hei (breath of the wok), manage intense heat, prep ingredients rapidly, and work in a fast-paced environment, often in Chinese, Thai, or Vietnamese restaurants, focusing on speed, precision, and flavour balance.

About the role:

As a Head Wok Chef you will be responsible for: (duties not limited too) Be responsible for supporting the smooth operation of the kitchen and ensuring a highly efficient and effective and according to the Shan Shui standards. To ensure all food items are prepared according to the standard recipes ensuring guest satisfaction. To arrive at work for scheduled shifts and be punctual, always following company absence, lateness procedure if unable to do so.

To maintain a high standard of grooming, appearance and good personal hygiene. To attend meetings / training sessions as required by the management team. To work as a team player at all times and be prepared to be flexible on order to ensure that operations are always as efficient and profitable as possible. To treat company property with due care and attention.

To ensure the highest levels of cleanliness, hygiene and safety at work at all times in accordance with the Health and Food Safety standards.

Key Responsibilities:

To ensure all mise en place are prepared on a timely manner, according to the stock preparation schedule. To ensure all dishes prepared, cooked and presented according to the recipes, ingredients and portion sizes based on the Shan Shui standards. To respond to any guest complaints and issues in relation to the food standards. To manage all members of the kitchen and porters team.

To train/coach the team as part of their development plan as well as identifying strengths and weaknesses and provide timely feedback to the individual. To manage weekly stocks, including ordering, stock rotation, and inventories and ensuring cost control measures are in place. Managing rotas to ensure adequate cover at all the time to ensure the provision of consistent service. To work together with the Executive Chef in the development and implementation of the seasonal menus, specials and new dishes.

To ensure daily/weekly reports are completed in a timely manner and communicated efficiently. To act as the link between the back of house and front of house to achieve the highest possible levels of efficiency and profitability Have a focus on service with the drive and enthusiasm to continually improve standards, to be procedural and ensure that no corners are cut.

To carry out any other reasonable duties and responsibilities as assigned and be prepared to work in other departments, or any of the other establishments owned by the Company. Company Benefits: 28day holiday (including Bank Holidays) Staff Meals Staff Pension

Working Hours:

Working 48hrs per week, 5days out of 7 - to include weekends and evenings working Starting salary of £55,000 (with TRONC) For more information and to apply, get in touch with Gary at our Oxford branch on or click 'Apply Now' to submit your application. We wish you the best of luck in your job search! If you would like to know how we will store and process your data, please visit our website to read our GDPR Data Protection Statement.