Executive Chef – Korean Restaurant

Job Description

1. Lead and oversee all kitchen operations, ensuring consistent food quality, hygiene, and service standards.
2. Develop and improve Korean menus, manage food costs, inventory, and supplier relationships.
3. Train, supervise, and motivate the kitchen team while maintaining a productive and efficient work environment.

Requirements

1. Minimum 4-6 years of professional culinary experience, including 2-3 years in a Head Chef or Executive Chef role.
2. Strong expertise in authentic Korean cuisine, menu development, kitchen management, and cost control.
3. Excellent leadership, communication, and organizational skills with the ability to manage a multicultural kitchen team.