Responsibilities for Head Chef - Japanese, Korean and Pan Asian Cuisine.
Handle entire kitchen and outlet operations (Cloud Kitchen)
Lead the team.
Manage 3 brands.
Budget planning, costing etc.
Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
Ensure efficient, cost-effective operation and profitability of food production
Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
Assure kitchen personnel is trained in best cleanliness and sanitation practices
GED equivalent required, formal culinary training or associate degree in culinary arts preferred
Minimum 2 years work experience as Sous Chef in a hotel or large restaurant with good standards
Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
Safe Food Handling Certification
Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs.
Handle entire kitchen and outlet operations (Cloud Kitchen) and lead the team, Manage 3 brands, budget planning, costing etc. Cuisine : Japanese, Korean and Pan Asian
Skills: Head Chef, Sous Chef, Executive Chef, Korean, Japanese
Experience: 2.00-5.00 Years
Education: 12th Class (XII), Bachelor in Hotel Management (B.H.M), Other