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Kitchen Management

• Preparing a wide variety of Western and Asian dishes.
• Inspecting food preparation and serving areas to ensure observance of safe, sanitary food

Handling practices.

• Planning menus, ensuring uniform serving sizes and quality of meals.
• Instructing other culinary staff in the preparation, cooking, garnishing, and presentation of Korean food.
• Monitoring the temperature of ovens, grills, and other cooking equipment to ensure correct cooking temperature for specific dishes.
• Creating new recipes that blend Western and Asian flavors with other cuisines to offer a unique dining experience.
• Ordering and maintaining inventory of food and supplies needed to ensure efficient operations.
• Collaborating with the restaurant manager to determine portion sizes, plan menus, and develop new dishes.
• Ensuring compliance with health, sanitation, safety, and alcohol beverage control regulations.

Business Performance

• Analyze monthly P&L and month-end reports, identify deviation from business plan goals.

• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.
• Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements.
• Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing.
• Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost.
• Oversee the planning and implementation of effective food promotions.
• Work closely with Chief Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through.
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner.
• Identify market needs and trends in terms of food menus for both hotel guests and the local market.
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them.

• 5 to 8 years as a Head Chef for Western and Asian food in upscale hotel
• Degree in culinary science
• Good English language skill.
• Exceptional analytical and problem-solving skills.
• Ability to lead, motivate and develop a team of individual.
• Detailed knowledge of working practice of Kitchen Functions.
• Good knowledge of computer system.
• Ability to cope with pressure.