Job Description

Key Responsibilities

Assist the Head Chef in managing daily kitchen operations, ensuring smooth and efficient service. Lead and supervise the kitchen team to maintain high standards of food preparation and presentation. Ensure all dishes are prepared according to recipes, portioning, cooking, and presentation standards. Monitor and maintain food safety, hygiene, and cleanliness standards in compliance with SFA regulations. Assist in menu development, food cost control, and inventory management. Coordinate kitchen staff scheduling, training, and development. Monitor stock levels and place orders to maintain optimal inventory. Support in creating seasonal specials and new menu items based on customer feedback and market trends. Ensure efficient communication and coordination between the kitchen and service teams. Address any kitchen-related issues, including staff performance and customer feedback, professionally.

Requirements

Minimum 3-5 years of relevant culinary experience, with at least 1-2 years in a Sous Chef or equivalent leadership role. Strong knowledge and experience in Korean cuisine; izakaya or modern Korean dining experience is a strong advantage. Passionate about food quality, consistency, and innovation. Excellent leadership, team management, and training skills. Able to work under pressure in a fast-paced environment. Strong understanding of kitchen operations, hygiene standards, and food safety regulations. Positive attitude, strong work ethic, and attention to detail. * Able to work shifts, weekends, and public holidays as required.