Company DescriptionWok On Fire was founded by two friends with a passion for creating a unique food service concept focused on vegetarian Indo-Chinese and Indo-Pan Asian cuisine. Known for its mouthwatering delicacies, the restaurant provides a relaxing and cozy atmosphere. The first store opened in Parle Point, Surat, in January 2012, and within four years, Wok On Fire became a trusted and prominent brand in Gujarat. Our commitment to quality, taste, customer service, and menu innovation has been the cornerstone of our success. Role DescriptionThis is a full-time on-site role located in Surat for a Regional Chef at Wok On Fire. The Regional Chef will be responsible for overseeing the culinary operations of multiple restaurant locations, ensuring the quality and consistency of the menu, and leading a team of chefs and kitchen staff. Daily tasks include menu planning, ingredient procurement, maintaining food safety standards, and training and mentoring kitchen staff. Additional responsibilities include conducting quality control checks, developing new recipes, and coordinating with management to meet business goals. QualificationsExtensive experience in Indo-Chinese and Indo-Pan Asian cuisineStrong leadership and team management skillsProficiency in menu planning and recipe developmentExcellent food safety and hygiene practicesStrong communication and interpersonal skillsAbility to work in a fast-paced, high-pressure environmentDiploma or degree in culinary arts or a related fieldPrevious experience in a similar role is a plusA passion for culinary innovation and customer satisfaction

Job description Job Summary: 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. This role requires expertise in Indo-Chinese and Pan-Asian cuisine, strong leadership skills, and a commitment to maintaining high culinary standards. Key Responsibilities:1. Culinary Excellence: Develop, standardize, and maintain authentic recipes for Indo-Chinese and Pan-Asian dishes across all outlets. Conduct regular tastings and quality checks to ensure consistency in taste, presentation, and portion control. Innovate and introduce seasonal dishes and new menu items to keep offerings fresh. 2. Kitchen Operations Management: Oversee day-to-day kitchen operations across all regional outlets, ensuring smooth and efficient functioning. Conduct regular kitchen audits to maintain hygiene, safety, and quality standards. Implement best practices in food preparation, storage, and presentation. 3. Team Leadership and Development: Recruit, train, and mentor kitchen staff, including Head Chefs and Sous Chefs at each location. Conduct performance evaluations and provide ongoing skill development. Foster a culture of teamwork, discipline, and continuous improvement. 4. Cost Management: Monitor and control food costs, wastage, and kitchen expenses to maintain profitability. Develop and maintain vendor relationships for sourcing high-quality, cost-effective ingredients. Implement inventory management and portion control practices. 5. Customer Engagement: Occasionally interact with customers to receive feedback on dishes and ensure satisfaction. Conduct live cooking demonstrations or special events to enhance brand reputation. 6. Compliance and Safety: Ensure all kitchens comply with local health, safety, and hygiene regulations. Regularly train kitchen staff on food safety and sanitation practices. 7. Strategic Planning: Collaborate with senior management to develop menu pricing, promotions, and seasonal offerings. Analyze sales data and customer feedback to refine menu offerings and drive revenue.

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.,