Roles and Responsibilities
- Overall in-charge of the Kitchen department , ensuring the preparation of high quality meals in accordance to company standards, menu specifications and production schedules.
- Responsible for overseeing the Kitchen team in the preparation of meals, while meeting required safety, hygiene and quality standards.
- To manage the cost control of raw materials, food cost and related kitchen operational expenses under the JR Central Kitchen.
- To control food production volumes / quantities, and to minimize over production and wastages without compromising on quality.
- Oversee the day-to-day production and operations in the Kitchen which includes the planning and directing of all food preparation; as well as ensuring proper staffing requirements are met.
- Ensure the availability of supplies and food or approved substitutions in adequate time for preparation.
- To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times.
- Teach and train staff of preparation and presentation changes to the menu items.
- Any other appropriate duties and responsibilities as assigned.
Skills and Experience
- Preferably more than 10 years of relevant working experience in culinary profession.
- Leadership skills with good communication and inter-personal skills.
- Experience in Yanbian barbecue, or Korean barbecue restaurant chef experience
