Chef (Korean Dish)

**Job Summary**:
**Key Responsibilities:Food Preparation & Cooking**:

- Prepare and cook a variety of **authentic Korean dishes**, including **kimchi, bulgogi, bibimbap, tteokbokki, jjigae, and Korean BBQ**.
- Develop and execute traditional and modern Korean recipes while maintaining authenticity and quality.
- Ensure all food items are prepared according to restaurant standards and customer preferences.
- Maintain proper portion control and food presentation.

**Kitchen Management**:

- Oversee **food preparation, cooking, and plating** to ensure consistency and high standards.
- Monitor food inventory and manage ingredient stock levels, ensuring fresh and high-quality ingredients.
- Work closely with suppliers to source authentic Korean ingredients.
- Maintain cleanliness and organization in the kitchen according to hygiene and safety regulations.

**Menu Development & Innovation**:

- Create new and innovative **Korean dishes** while staying true to traditional flavors.
- Update and improve the menu based on seasonal ingredients and customer feedback.
- Introduce **Korean street food, fusion dishes, or trending Korean culinary styles** to attract more customers.

**Quality Control & Compliance**:

- Ensure compliance with **food safety regulations, hygiene standards, and kitchen safety protocols**.
- Maintain a high standard of cleanliness and sanitation in all food preparation areas.
- Conduct regular food quality checks to ensure freshness and taste consistency.

**Team Leadership & Training**:

- Train and supervise kitchen staff in Korean cooking techniques, food handling, and hygiene practices.
- Foster teamwork and coordinate effectively with other kitchen staff to ensure smooth operations.
- Conduct performance evaluations and provide constructive feedback to kitchen team members.

**Requirements**:

- **Proven experience** as a **Korean Cuisine Chef** in a restaurant, hotel, or catering service.
- Deep knowledge of **Korean ingredients, sauces, spices, and cooking methods**.
- Ability to **handle high-volume cooking** while maintaining quality and consistency.
- Strong knowledge of **food hygiene and kitchen safety regulations**.
- Creativity in menu planning and ability to adapt to customer preferences.
- Excellent **time management, teamwork, and leadership skills**.
- Ability to work under pressure in a **fast-paced environment**.
- Formal culinary training or certification in Korean cuisine (preferred but not mandatory).

**Preferred Qualifications**:

- Experience working in a **Korean restaurant or hotel**.
- Familiarity with **traditional fermentation techniques (e.g., kimchi, doenjang, gochujang)**.
- Ability to communicate in **Korean (preferred but not required)**.

**Job Type**: Permanent

Pay: RM2,500.00 - RM3,200.00 per month

**Benefits**:

- Maternity leave
- Meal allowance

Schedule:

- Day shift

Ability to commute/relocate:

- Telok Panglima Garang: Reliably commute or planning to relocate before starting work (preferred)

**Experience**:

- Culinary: 1 year (preferred)

Work Location: In person