Job Scope:
- Responsible for organizing and overseeing kitchen operations with a focus on Korean cuisine.
- Supervise day-to-day kitchen operations, ensuring all food preparation and service standards meet quality and safety requirements.
- Execute Korean menu offerings and work any station on the line as needed.
- Collaborate with the Director of Food & Beverage and kitchen brigade to develop and plan innovative Korean menus.
Qualifications:
- Proven experience as a Chef De Cuisine or Senior Sous Chef, preferably with a focus on Korean cuisine.
- Holds a Culinary degree or equivalent professional training and experience in a high-volume kitchen environment.
- Preferably a graduate of any four (4) year collegiate course in Hotel & Restaurant Management or related course.
- Supervisory experience of at least two (2) years in a similar role.
- In-depth knowledge of Korean culinary techniques, traditional ingredients and modern presentation.
- Familiarity with Hazard Analysis Critical Control Points (HACCP) principles and local health & safety regulations.
- Familiar with Opera, Fidelio and MS Office oeprations.
- Above average communication skills in Korean and English.
Job Type: Full-time
Benefits:
- Additional leave
- Employee discount
- Health insurance
- Life insurance
- Staff meals provided
- Transportation service provided
Work Location: In person
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