
Head Chef
16 hours ago
1. Oversee the operations and staff of a restaurant
2. Ensure strict adherence to all health, safety, sanitation, and food sanitation codes and standards
3. Ensure that kitchen staff adhere to quality, hygiene and cleanliness standards
4. Ensure production of quality and consistent food
5. Work closely with head of the establishment and operations team to research and develop on new menu
6. Attend business planning meetings and organize activities
7. Maintain established food cost, quality, and service goals
8. Communicate with suppliers to ensure that they maintain quality goods at affordable prices
9. Manage the inventory and ordering stock as needed
10.Oversee the maintenance of kitchen equipment and arrange for repairs when needed
11.Provide supervision of all kitchen staff, including hiring, training, and disciplining
12.Handle staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
13.Organize duty roster for kitchen staff
14.Undertake any other duties and ad hoc related roles as the business requires
15.Team Player
**Requirements**:
- Minimum degree or diploma from a culinary institute or culinary arts program
- Attained any relevant certificate in cooking
- Extensive knowledge in Korean Cuisine
- More than 5 years of working experience as head chef or equivalent in Korean restaurant
- Excellent leadership skills with good communication and inter-personal skills to solve any conflicts that may arise within the team and to build a cohesive team
- To communicate well with team members as a head chef of a Korean restaurant, proficiency in speaking English, Mandarin and Korean language is a must
- Ability to relate to various cultures and groups
- Strong time management
- Able to work rotating shifts including public holidays and weekends
- Knows local market trends
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