Executive Sous Chef (Korean Restaurant)

Job description

Position Summary

• Assist the Exec. Chef with leading the overall management of multiple kitchen operations - responsible for ensuring Food quality, hygiene and work place safety established standards are achieved - plan and lead financial performance of kitchen operations towards optimum efficiency

Primary Responsibility

• Assist the Exec. Chef with leading the overall management of kitchen operations with clear defined goals - lead and Coach the Culinary team, especially the Chef de Cuisines
• Supervise and ensure Food quality, hygiene and work place safety established standards are achieved - responsible for marketing strategies including market research, menu planning and recipe development
• Supervise and ensure proper inventory management practice
• Co-Owner of the financial performance of operations, along with Exec. Chef and Exec.

Manager

• Participate in research and development of kitchen operations process and/or machinery - responsible for recruitment in selecting the most qualified/suitable candidates

Representing Culinary team for inter-outlet/department collaborations Requirements Education

• Diploma in Culinary
• Bachelor Degree in Hospitality Management is an added advantage Experience: - 10 years at a 5-star hotel or reputable restaurant - 3 years Supervisory experience at Chef de Cuisine level Knowledge and Skills:
• Product knowledge of international cuisine
• Alert with FandB related trends
• Excellent culinary skills
• Strong leadership and management skills
• Training experience is compulsory

Computer literate Others

• Fluent with Cantonese or Mandarin and English, both written and spoken
• Aged below 55 years old
• Team player