Description

• Oversee kitchen operations and ensure high standards of food quality.
• Develop and implement seasonal menus that reflect current culinary trends.
• Train, mentor, and manage the kitchen staff to promote a positive working environment.
• Manage inventory and sourcing of ingredients to maintain cost efficiency.
• Ensure compliance with health and safety regulations in the kitchen.

Requirements

• Educational Qualifications: Diploma in Culinary Arts or related field
• Experience Level: 3–5 years
• Skills and Competencies: Strong leadership and communication skills
• Responsibilities and Duties: Ability to create and oversee training programs for kitchen staff
• Working Conditions: Fast-paced environment with long hours
• Qualities and Traits: Passionate about food and culinary excellence
• Knowledgeable Korean Food