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Korean Chef (ID: 7106)
Food & Beverage/Catering/Restaurant
Position Level
Working Hours
6 days work week, 44 hours per week.
- 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.
- 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.
Published on 2023-10-18
Downtown Line
Fort Canning