Job Summary
- Take full responsibility of all food, kitchen labour, stewarding, equipment/capex and hygiene/sanitation standards.
- Kitchen productivity, par-level, deployment cost, kitchen supervision, hands-on training and continuing people development.
- Supply chain, product sourcing, quality control and COS.
- Core menu development of traditional Korean fare, seasonal produce, cost tabulation and recipe/photo archiving.
- Be actively involved in the restaurant culture, creating gastronomic and guest experience. Be visible and approachable by staff and guests alike.
Main Duties and Responsibilities
- Schedule and coordinate the work of all kitchen employees and ensure efficient food preparations, manpower deployment, timekeeping and liaise with Chef de Cuisine, HR and/or other senior kitchen employees (if any), to assure correct food production and consistency is achieved.
- Approve the requisition of products and other necessary food supply at optimum cost and quality.
- Develop kitchen manual, standard recipes and techniques for food preparation and presentation which will help to ensure consistency, quality delivery and uncompromised guest satisfaction.
- Establishes controls of minimise food and supply waste and pilferage. Exercises portion control for all items served and assists in establishing such documentation SOPs.
- Ensures and maintain the high standards of sanitation, cleanliness and safety in all kitchen areas. Follow Government guidelines at all times.
- Safeguards all food preparation by ongoing training of all staff to increase knowledge and development of food safety, sanitation and accident prevention principles.
- Prepare necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
- Supervise the cooking of items that require skilful preparation.
- Ensure proper staffing for maximum productivity to deliver the highest standards of quality.
- Controls food and payroll costs to achieve maximum profitability.
- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
- Provides training and professional development opportunities for Chef de Cuisines, Sous Chefs and all other organisational kitchen staff.
- Involved in Human Resource (HR) issues for BOH including: Staff motivation, recruitment, discipline and training, staff appraisals.
- Solicit feedback from guest, during table visitation, likewise for staff; in areas for improvement and incorporates useful suggestions into enhancing kitchen operations.
- Execellent leadership skills, coaching and counselling problems with employees and keep an open door policy.
- Regular exchange of best practices and HR matters with Manager of Operations and colleagues.
- Proper and timely submission of documentation and information to Head Office, fellow colleagues, and others.
Job Specifications
- Specialise in Korean Cuisine
- At least Diploma in Culinary Arts or any related fields
- At least 5 years of experience in management of Kitchen Operations, Food Costs ,Food Quality control and R&D or creation of cuisines.
Competency Profile
- Leadership - Coaching, Delegating Responsibility, Building and Driving Team
- Interpersonal - Teamwork. Ability to create a great working environment to minimise staff turnover and grievances.
- Business Management - Innovation, Managing Work
- Personal Attributes - Authenticity and Integrity, Results Driven
- Technical / Professional - Knowledge and Skills
- Perform other duties as directed by Managing Director
