Executive Sous Chef (Korean Restaurant)

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