Head Chef

About the role

Responsible for all food production including that used for Korean restaurants. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards.

Key responsibilities

• Plans menus for all food outlets for the brand/s
• Schedules and coordinates the work of Kitchen Manager, Culinary Manager, Kitchen Leader, Kitchen Crew, and other kitchen employees to assure that food preparation is correct and within budgeted labour cost goals
• Approves the requisition of products and other necessary food supplies
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Establishes controls to minimize food and supply waste and theft
• Safeguards all food preparation by implementing training for the staff to increase their knowledge about food safety, sanitation and accident prevention principles
• Develops kitchen manual, standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs
• Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results
• Cooks or directly supervises the cooking of items that require skillful preparation
• Controls food and payroll costs to achieve maximum profitability

About you

• At least Diploma in Culinary Arts or any related fields
• At least 5 years of experience in management of Kitchen Operations, Food Cost, Food Quality control and R&D or creation of cuisines
• Specialise in Korean Cuisine
• Good computer literacy in Word, Excel, PowerPoint