Korean restaurant chef
Summary
Prepare and plate authentic Korean dishes, train junior staff, and maintain kitchen operations in a Singaporean restaurant.
Roles & Responsibilities
Assist the Executive Chef in managing and operating daily kitchen operations.
Ensure high consistency in taste, quality, portion size, temperature, and presentation of all food served.
Provide training, coaching, and guidance to junior kitchen staff and assistants.
Maintain and enhance a safe, clean, and collaborative working environment.
📑 Requirements
Minimum 5 years of hands-on experience in authentic Korean cuisine preparation, food plating, and table-side BBQ grilling techniques.
Deep understanding of Korean food ingredients, banchan preparation, and strict adherence to Singapore Food Agency (SFA) hygiene standards.
Willingness to work on shifts, weekends, and public holidays in a fast-paced F&B environment.
Strong teamwork, listening skills, and ability to follow instructions under peak operational hours.
Working hours
-9:30 am to 2:30pm
4:30 pm to 10:00 pm .
Every Tuesday off
Sunday 12:00 start working
(2:30 pm to 4:30 pm for breaks time for all staff)
We are looking for employees who will work with us for at least 5 years.