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 on a timely basis.
Understanding and familiarity with contemporary kitchen equipment including the use of blast freezers, combi’s, tumblers, and tilting pans.
Manage Chefs to Preparation of Tasty and Authentic Korean and Diversity of Menu
Plan and Direct Food Preparation
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 maintain the safety
Should be Able to Work on Weekends and Public Holidays (Alternative rest days)
Follows Proper Handling and Right Temperature of all Food Products
MangeStock-take and ordering of ingredients and supplies
Requirements:
Must have working experience with Korean recipes and ingredients
At least 4 years of working experience in Korean restaurants & BBQ restaurants
Manage chefs as well as Hands-on experience with various kitchen equipment (e.g., BBQ Grill, Meat Cutter, etc)
Manage and Work quickly and accurately during busy periods, such as Weekends and Evenings
Excellent communication and organization skills
