Sous Chef

Job Description & Requirements

• Manage and lead the culinary team in a Korean restaurant, expert in korean cusine

• Control and direct the food preparation process

• Plan, create and review food menu from time to time

• Ensure food quality is of high standards and consistent

• Manage food costs and inventory, minimise food wastage and spoilage

• Recruit and supervise kitchen staff, provide training to the staff

• Schedule staff according to the operational needs

• Ensure safe working practices in the kitchen at all times

• Maximise productivity and maintain harmony among all staff in a fair and impartial way

• Ensure cleanliness and hygiene standards in the kitchen meets or exceed the NEA requirements

• Perform administrative duties

Job Requirements

• Minimum 5 years of relevant experience in similar role

• Strong management and communication skills, able to interact with diverse group of staff

• Able to work on weekends and public holidays

• Well versed in English. Essential role for Korean restaurant