- Ability to produce high-quality modern Korean food, including techniques and cooking particular to the cuisine, designed to be paired with craft Yakju, Takju, Soju
- Controlling and directing the food preparation process
- Liaising and placing orders with suppliers
- Developing menus with new or existing culinary creations ensuring the variety and quality of the servings
- Create SOP and train kitchen crew to execute on menu
- Oversee the work, quality and performance of the Kitchen Team
- Ability in dividing responsibilities and monitoring progress.
- Strong communication and leadership skills.
- Ensures that problems that arise are rectified in a positive and professional manner.
- Credentials in hygiene and safety training
- Ability to communicate in both Korean and English language is required
Requirements and Skills:
- Minimum 3 to 5 years of experience as a Sous Chef or Head Chef
- Semi-fine to fine dining experience
- Diploma in culinary or related certificate course that is recognised by the Ministry of Manpower Singapore (MOM)
- Up-to-date with culinary trends and optimized kitchen processes
- ?Able to communicate, inspire and train a team and adhering to our company values
Job Types: Full-time, Permanent
Work Location: In person
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