Chief Chef

1) Head chefs manage the kitchen to oversee the preparation, cooking and service of food. 2) Overseeing all F&B departments-Korean BBQ & Korean Traditional Cuisine. 3) To modify and create new menus and combine with Korean Authentic recipes as needed so that the operation remains effective. 4) Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs, exercise portion control for all items served in assist and establishing menu selling prices. 5) Determine how food should be presented and create decorative food displays. 6) In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. 7) Develop Korean Menu recipes and determine how to present the food. 8) Plan menus and quality of meals and serving sizes. 9) Inspect supplies, equipment, and work areas for cleanliness and functionality. 10) Train, and supervise assistant cooks and other food preparation workers. 11) Order and maintain inventory of food and supplies. 12) Monitor sanitation practices and follow kitchen safety standards. 13) Ensure F&B team maximize all sales opportunities; consistently maintain brand standards and high levels of customer service. 14) Responsible for managing daily activities of the aspects of kitchen operations and preparation of Korean Cuisine. 15) Work with all F&B team for preparation of quality Korean cuisine as well as ensuring that the food provided is meeting customers' expectations. 16) Responsible in decision for the use of raw material for each menu, especially in choosing spices and herbs in order to maintain the food quality. 17) Responsible for creating new combination of Korean menus to suit the tastes of local customers. 18) Establish controls to minimize food and supply waste and theft. 19) Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. 20) Consults with the managing director and operation director about food production aspects of special events being planned. 21) Cooks or directly supervises the cooking of items that require skilful preparation. 22) Attends food and beverage staff and management meetings. 23) Approve the requisition of products and other necessary food supplies.
BUSINESS OF KOREAN CUISINE RESTAURANT, FOOD AND BEVERAGES (F&B)
Bachelor's or Equivalent