Job Summary
Lead and manage kitchen operations to deliver high-quality Korean cuisine, ensuring food safety, cost control, and team development in a professional and efficient environment.
Responsibilities
- Lead and manage the kitchen team to achieve operational efficiency and maintain professional standards
- Ensure food quality, presentation, and safety standards are consistently met to satisfy customer expectations
- Oversee inventory management, budgeting, and cost control to optimize kitchen resources
- Train and mentor kitchen staff to enhance skills and uphold excellence in culinary operations
- Prepare and cook Korean side dishes and main dishes to authentic standards (Must Know)
- Maintain a clean and safe kitchen environment in compliance with health and safety regulations
Preferred competencies and qualifications
- Demonstrate creativity and passion for culinary arts to innovate and improve menu offerings
