Regional Chef

The Regional Chef for Indo-Chinese and Pan-Asian Cuisine at Wok On Fire is responsible for overseeing and managing the culinary operations across multiple locations within the region. Your role requires expertise in Indo-Chinese and Pan-Asian cuisine, strong leadership skills, and a commitment to maintaining high culinary standards. You will be responsible for developing, standardizing, and maintaining authentic recipes for Indo-Chinese and Pan-Asian dishes across all outlets. Regular tastings and quality checks are essential to ensure consistency in taste, presentation, and portion control. Additionally, you will innovate and introduce seasonal dishes and new menu items to keep offerings fresh. In terms of kitchen operations management, you will oversee day-to-day kitchen operations across all regional outlets, ensuring smooth and efficient functioning. Regular kitchen audits must be conducted to maintain hygiene, safety, and quality standards. Implementation of best practices in food preparation, storage, and presentation is crucial. Recruitment, training, and mentoring of kitchen staff, including Head Chefs and Sous Chefs at each location, fall under your responsibility. Performance evaluations and ongoing skill development are key aspects of team leadership and development. You are expected to foster a culture of teamwork, discipline, and continuous improvement. Monitoring and controlling food costs, wastage, and kitchen expenses to maintain profitability is an important aspect of your role. Developing and maintaining vendor relationships for sourcing high-quality, cost-effective ingredients is necessary. Implementing inventory management and portion control practices is also part of cost management. Occasionally interacting with customers to receive feedback on dishes and ensure satisfaction is required. Conducting live cooking demonstrations or special events can enhance brand reputation and customer engagement. Ensuring all kitchens comply with local health, safety, and hygiene regulations is paramount. Regular training of kitchen staff on food safety and sanitation practices is essential. Collaborating with senior management to develop menu pricing, promotions, and seasonal offerings is part of your strategic planning responsibilities. Analyzing sales data and customer feedback to refine menu offerings and drive revenue is crucial for the success of the culinary operations.,