Executive Sous Chef (Korean Restaurant)

Position Summary

- lead the overall management of kitchen operation - responsible for ensuring Food quality, hygiene and work place safety established standards are achieved - lead and drive training and development for continuous improvement of the team

Primary Responsibility

- lead the overall management of kitchen operation - lead and Supervise the team in ensuring overall smooth operation of the kitchen with prompt service At all times - responsible for ensuring Food quality, hygiene and work place safety established standards are achieved - responsible for menu planning and recipe development - responsible for inventory management - Co-Owner of the financial performance of operation, along with outlet Manager - ensure optimum Manpower planning for best efficiency - lead and Coach the team for continuous improvement - responsible for recruitment in selecting the most qualified/suitable candidates - Representing outlet for inter-outlet/department collaborations

Requirements

Education: - Diploma in Culinary Experience: - 5 years at a 5-star hotel or reputable restaurant - 2 years Supervisory experience at Sous Chef level Knowledge and Skills: - Product knowledge of international cuisine - Excellent culinary skills - Strong leadership skills - Training experience is compulsory - Computer literate Others: - Fluent with Cantonese or Mandarin and English, both written and spoken - Team player