Wok Chef

Must have at least 3 years experience in either Chinese or a Japanese restaurant in managing the 'wok' section. Responsibilities include cutting and marinating all the meats and vegetables of the day and also prepare and pre-mix all the sauces according to the restaurant menu. And handling multi-wok equipment to prepare and cook full dishes. Must be able to control and monitor gas and temperature levels efficiently. Should be able to cook with flair and fire effect for customers benefit.

Experience Required: 2-5 Years

Working Pattern: 46 Hours per week, 6 days out 7 on a rota basis

Salary: Depending on level of experience

Head Chef

Duties to include full control over Japanese Kitchen, Knowledge of all Japanese dishes, stock control, purchasing orders

Hygiene and safety standard awareness and monitoring on a daily basis

Working Pattern: 46 Hours per week, 6 days out 7 on a rota basis

Salary: Depending on level of experience

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