Job Description :

• Managing all our branch kitchens and planning new menus for all food.

• Scheduling and coordinating the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

• Approving the requisition of products and other necessary food supplies.

• Ensuring that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

• Establishing controls to minimize food and supply waste.

• Safeguarding all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention

• Developing standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

• Preparing necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

• Attending and leading kitchen staff and management meetings.

• Consulting with management about food production aspects of special events being planned.

• Cooking or directly supervising the cooking of items that require skillful preparation.

• Ensuring proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

• Evaluating food products to assure that quality standards are consistently attained.

• Interacting with management to assure that food production consistently exceeds the expectations of members and guests.

• In conjunction with management, assisting in maintaining a high level of service principles in accordance with established standards.

• Evaluating products to assure that quality, price and related goods are consistently met.

• Developing policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

• Establishing and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

• Providing training and professional development opportunities for all kitchen staff.

• Ensuring that representatives from the kitchen attend service lineups and meetings.

• Supporting safe work habits and a safe working environment at all times.

• Performing other duties as directed.

Job Requirement

- Relative BS/BA degree or certificate

- Working experience in Korean restaurant

- Ability to take overall control of all our branch kitchens

- Ability to plan Korean traditional cuisine menu

- Ability to develop standard recipes and techniques for food preparation and presentation

- Being able to train new local staff

- Speaking in Korean and English fluently (Cantonese or Mandarin plus)

- Excellent communication skill with team member

- Complete administration tasks on time

- Deal with clients, suppliers and other employees professionally at all times