Head Chef

Join to apply for the Head Chef role at SPI Management.

We’re on the lookout for a Head Wok Chef to work in one of Oxford’s most prestigious Asian restaurants on a full‑time basis.

A wok chef is a culinary professional skilled in high‑heat Asian cooking, using a bowl‑shaped pan to quickly stir‑fry, toss and blend ingredients, creating flavourful dishes with distinct textures. They master techniques such as 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.

As a Head Wok Chef you will be responsible for:

• Supporting the smooth operation of the kitchen and ensuring efficiency in accordance with Shan Shui standards.
• Ensuring all food items are prepared according to standard recipes to guarantee guest satisfaction.
• Arriving on time for scheduled shifts and following the company absence and lateness procedures.
• Maintaining a high standard of grooming, appearance and personal hygiene.
• Attending meetings and training sessions as required by the management team.
• Working as a team player and being flexible to ensure operations remain efficient and profitable.
• Treating company property with due care and attention.
• Ensuring the highest levels of cleanliness, hygiene and safety at all times in accordance with Health and Food Safety standards.
• Ensuring all mise‑en‑place is prepared on a timely manner, according to the stock preparation schedule.
• Ensuring all dishes are prepared, cooked and presented according to recipes, ingredients and portion sizes based on Shan Shui standards.
• Responding to guest complaints and issues related to food standards.
• Managing all members of the kitchen and porters team.
• Training and coaching the team as part of their development plan, identifying strengths and weaknesses and providing timely feedback.
• Managing weekly stocks, including ordering, stock rotation, inventories and ensuring cost control measures are in place.
• Managing rotas to ensure adequate cover at all times and consistent service.
• Working with the Executive Chef on the development and implementation of seasonal menus, specials and new dishes.
• Ensuring daily and weekly reports are completed in a timely manner and communicated efficiently.
• Acting as the link between back‑of‑house and front‑of‑house to achieve the highest possible levels of efficiency and profitability.
• Having a focus on service with the drive and enthusiasm to continually improve standards, remaining procedural and ensuring no corners are cut.
• Carrying out any other reasonable duties and responsibilities as assigned and being prepared to work in other departments or establishments owned by the company.

• 28 days holiday (including bank holidays)
• Staff meals
• Staff pension

Working 48 hours per week, 5 days out of 7 – including weekends and evenings. Starting salary of £55,000 (with TRONC).

Seniority level:
Mid‑Senior level.

Employment type:

Contract.

Job function:
Management and Manufacturing;
Industries:
Food and Beverage Manufacturing.

Referrals increase your chances of interviewing at SPI Management by 2x.

For more information and to apply, get in touch with Gary at our Oxford branch on 01865 264055 or click “Apply Now” to submit your application.

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