Industry
Food & Beverage/Catering/Restaurant
Specialization
Food/Beverage/Restaurant
Position Level
Senior
Working Hours
6 days work week, 44 hours per week.
Responsibilities
- Ability to produce high-quality modern Korean food, including techniques and cooking particular to the cuisine.
- Controlling and directing the food preparation process.
- Liaising and placing orders with suppliers.
- Developing menus with new or existing culinary creations ensuring the variety and quality of the servings.
- Create SOP and train kitchen crew to execute on menu.
- Oversee the work, quality and performance of the Kitchen Team.
- Ability in dividing responsibilities and monitoring progress.
- Strong communication and leadership skills.
- Ensures that problems that arise are rectified in a positive and professional manner.
- Credentials in hygiene and safety training.
Requirements
- Minimum 3 to 5 years of experience in Korean cuisine.
- Proven experience as a Sous chef / Head Chef.
- Experience in Semi-fine to fine dining.
- Diploma in culinary or related certificate course that is recognised by the Ministry of Manpower Singapore (MOM).
- Up-to-date with culinary trends and optimized kitchen processes.