• Oversee kitchen operations and manage daily food preparation and service.
• Create and update menus, focusing on Korean cuisine while ensuring quality and presentation.
• Train, mentor, and supervise kitchen staff, fostering a collaborative work environment.
• Manage inventory and ensure proper food storage and handling.
• Maintain high standards of hygiene and safety in the kitchen.

Requirements

• Educational Qualifications: Bachelor’s degree in Culinary Arts or related field
• Experience Level: 1–2 years in a similar role
• Skills and Competencies: Expertise in Korean cuisine and various cooking techniques
• Qualities and Traits: Strong leadership skills and ability to work under pressure
• Responsibilities and Duties: Ability to manage kitchen staff and coordinate with front-of-house team