CHEF

Job description

The Head Chef is responsible for overall kitchen management and operations through planning, organizing, directing, and leading the kitchen team to ensure production targets are met in a timely manner.

Understanding and familiarity with contemporary kitchen equipment including the use of blast freezers, combi ovens, tumblers, and tilting pans.

Manage chefs to prepare tasty and authentic Korean cuisine as well as a diverse menu.

Plan and direct food preparation.

Possess good culinary and teamwork skills.

Manage to modify menus or create new ones that meet quality standards.

Ensure ingredients and final products are of good quality, fresh, and hygienic.

Maintain records and manage food costing within budgets.

Manage and maintain the cleanliness of the kitchen premises and ensure safety.

Must be able to work on weekends and public holidays (alternative rest days).

Follow proper handling and right temperature of all food products.

Manage stock-take and ordering of ingredients and supplies.

Requirements:

Must have working experience with Korean recipes and ingredients.

At least 3 to 5 years of working experience in Korean and BBQ restaurants.

Ability to manage chefs as well as hands-on experience with various kitchen equipment (e.g., BBQ grill, meat cutter, etc.).

Ability to work quickly and accurately during busy periods, such as weekends and evenings.

Excellent communication and organizational skills.