Head Chef (Korean Cuisine)

Key Responsibilities

1. Research & Development (R&D) and Menu Planning

Menu Innovation: Lead the creation of new seasonal menus and signature dishes, blending traditional Korean techniques with modern presentation where appropriate.

Recipe Testing: Conduct regular R&D sessions to test new ingredients, sauces, and cooking methods to keep the dining experience fresh and exciting.
Standardization: Document detailed recipes, plating guides, and preparation standards to ensure consistency across the kitchen team.

2. Kitchen Operations & Leadership
Team Management: Train, mentor, and supervise the kitchen brigade (Sous Chefs, Commis, etc.), fostering a disciplined and positive work environment.
Quality Control: Oversee every plate that leaves the pass to ensure it meets our high standards for taste, temperature, and presentation.

Hygiene & Safety: Ensure strict compliance with food safety regulations (SFA standards) and maintain impeccable kitchen hygiene

Requirement
Experiences: Minimum 3 years of experience as a Head Chef in a Korean restaurant OR Minimum 5 years of experience as a Sous Chef in a Korean restaurant.

Cuisine Expertise: Deep knowledge of authentic Korean cooking techniques
Leadership: Strong ability to lead a team under pressure.

Language: Proficiency in English able to speak in Korean is a advantage for communicating with Korean customer