New Thai Restaurant jobs

Sibu Asian Restaurant - Batley WF17 5DS

Job Description – Pan-Asian Sous Chef / Wok Specialist
Position: Pan-Asian Sous Chef / Wok Specialist
Reports To: Head Chef / Executive Chef
Cuisine: Pan-Asian – Chinese, Thai, Japanese, Korean and Southeast Asian

Job Summary

We are seeking a highly skilled, passionate, and experienced Pan-Asian Sous Chef & a exceptional wok chef to join our culinary team.

The ideal candidate will possess extensive knowledge of Pan-Asian cuisines, demonstrate outstanding wok-handling techniques, and have the leadership skills required to support the Head Chef in managing daily kitchen operations.

This is a hands-on culinary leadership role combining authentic Asian cooking techniques, menu innovation, food quality management, team development, and operational efficiency. The successful candidate must be confident working on a high-pressure wok station while supervising and supporting the wider kitchen team to deliver consistently exceptional dining experiences.

Wok Cooking & Culinary Expertise

• Demonstrate advanced wok cooking skills, including high-heat cooking, flame control, tossing techniques, and achieving authentic wok hei.
• Prepare and execute a wide variety of Pan-Asian dishes, including stir-fries, noodles, fried rice, curries, and signature wok specialities.
• Maintain authentic flavour profiles across Chinese, Thai, Japanese, Korean, and Southeast Asian cuisines.
• Prepare authentic Asian sauces, marinades, stocks, spice blends, and seasoning preparations.
• Ensure consistency in food quality, taste, texture, portion sizes, and presentation.
• Manage the wok station efficiently during busy lunch and dinner services.
• Maintain excellent mise en place and ensure ingredients are prepared to the highest standards.

Kitchen Operations & Service Management

• Assist the Head Chef in overseeing daily kitchen operations and maintaining culinary standards.
• Supervise food preparation and service across wok, grill, fryer, noodle, and other Pan-Asian kitchen sections.
• Coordinate kitchen activities to ensure efficient workflow and timely food delivery.
• Maintain high standards of food presentation, quality, and consistency during peak service periods.
• Take responsibility for kitchen operations in the absence of the Head Chef.
• Ensure all kitchen equipment is used safely and maintained appropriately.

3. Menu Development & Innovation

• Collaborate with the Head Chef in developing innovative Pan-Asian menus, seasonal specials, and signature dishes.
• Introduce authentic Asian flavours and contemporary cooking techniques to enhance the dining experience.
• Support recipe development, food tastings, menu trials, and dish standardisation.
• Maintain accurate recipes, portion specifications, and presentation guidelines.
• Balance culinary creativity with operational efficiency and food cost targets.

4. Team Leadership & Training

• Lead, motivate, and support junior chefs and kitchen assistants.
• Provide hands-on training in wok techniques, Asian ingredient preparation, sauce production, knife skills, and plating.
• Allocate daily kitchen duties and monitor team performance.
• Promote teamwork, effective communication, and a positive working environment.
• Support the Head Chef in maintaining kitchen discipline, productivity, and professional standards.
• Identify training opportunities and contribute to the development of junior kitchen staff.

5. Food Safety, Hygiene & Compliance

• Maintain strict compliance with HACCP, food safety, and hygiene regulations.
• Ensure correct food handling, storage, preparation, and cooking temperatures.
• Follow allergen management procedures and prevent cross-contamination.
• Maintain cleanliness and organisation across all kitchen sections.
• Monitor cleaning schedules, temperature records, and food safety documentation.
• Ensure all team members follow established health and safety procedures.

Skills & Experience Required

• Proven experience as a Pan-Asian Sous Chef, Wok Chef, or experienced Senior Chef de Partie in a high-quality restaurant or hotel kitchen.
• Exceptional practical wok cooking skills and experience working with commercial high-pressure wok burners.
• Strong knowledge of Chinese, Thai, Japanese, Korean, and Southeast Asian cuisines, with particular expertise in wok-based cooking.
• Excellent understanding of Asian ingredients, sauces, spices, marinades, and traditional cooking methods.
• Ability to manage a busy wok station independently while supporting wider kitchen operations.
• Previous experience supervising, training, and motivating kitchen teams.
• Strong understanding of food costing, portion control, inventory management, and waste reduction.
• Excellent knowledge of HACCP, food hygiene, and allergen management.
• Ability to work efficiently under pressure in a fast-paced, high-volume kitchen.
• Strong organisational, communication, and problem-solving skills.
• Creativity, attention to detail, and a genuine passion for delivering exceptional Pan-Asian cuisine.

Key Performance Indicators (KPIs)

• Consistent food quality, authentic flavours, and presentation.
• Efficient service delivery and ticket times.
• Achievement of food cost and wastage targets.
• Compliance with food safety and hygiene standards.
• Effective kitchen teamwork and staff development.
• Successful development and execution of new menu items.
• Positive guest feedback and overall dining satisfaction.

Ideal Candidate Profile

We are looking for a hands-on Pan-Asian culinary professional who combines the technical expertise of a specialist Wok Chef with the leadership and operational capabilities of a Sous Chef.

The successful candidate will be passionate about authentic Asian cuisine, confident in high-volume wok cooking, creative in menu development, and committed to maintaining exceptional culinary standards.

They must be capable of leading by example, working alongside the kitchen team during demanding services, and contributing to the continued success and development of the restaurant's Pan-Asian culinary offering.

Job Types: Full-time, Permanent, Apprenticeship

Pay: £27,000.00-£35,000.00 per year

Benefits:

• Company events
• Discounted or free food
• Employee discount
• On-site parking
• Store discount

Ability to commute/relocate:

• Batley WF17 5DS: reliably commute or plan to relocate before starting work (required)

Experience:

• Cooking: 1 year (required)
• Wok: 1 year (required)

Work authorisation:

• United Kingdom (required)

Work Location: In person