CHEF
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Summary
A chef at a restaurant creates and prepares menu items, manages kitchen operations, and ensures food quality and timely service, with a focus on Korean cuisine and customer dietary needs.
- Creating menu items, recipes and developing dishes ensuring variety and quality
- Organize the kitchen’s activities
- Able to prepare Korean dishes
- Cook food in a timely manner
- Delegate tasks to kitchen staff
- Provide assist as needed
- Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
- Monitor food stock and place orders
- Check freshness of food and discard out-of-date items
- Able to work on weekend and PH