Roles & Responsibilities

Summary: Head chef of Kim’s Spoon must have skills to run kitchen for everyday operation. They will be also in charge of the raw ingredients form Korea. In additionally Head Chef needed to have employee managing skills to train our employees to match our company’s food quality standard.

Managing staffs and running Kitchen.

• Maintain a speedy, efficient service of food and to ensure the high standards of food quality always.
• Ensure food safety and hygiene standard to be in line with company’s requirements.
• Fully understand of menu items, recipes, ingredients, cooking methods & food presentation.
• Analyze and evaluate restaurant performance to provide recommendations to improve training efficiency and operational performance.
• Full understanding and experience of Korean dishes.
• Close working relationships across departments such as training, product development, quality assurance and marketing to Improve Kitchen operations and systems through on site and workshop-based training and coaching.

Supply system management.

• Maintain the stock control of food and materials for daily usage.
• Inspect and investigate various raw materials in Korean market.
• Negotiate with suppliers to obtain the best possible rates and liaise with the product team and other departments.
• Manage raw materials directly imported from Korea.
• Make sure all ingredients are ready for daily kitchen operation.
• Preparation and placing of daily purchaser order to suppliers

Developing and introducing new menu.

• Produce excitement in menu to renew restaurant image and improve profit.
• Make original style of Korean local dishes.
• Research and create new recipes and ingredients to fulfill the various Hong Kong local residences.
• Cooperate with operational standpoint in Menu development to ensure efficient Menu launch and implementation