Sous Chef (with experience in Korean cuisine)

Jobs Description:
1. Menu Development/ Innovation:
a. Develop appealing menus that align with the restaurant’s theme and budget
b. Introduce seasonal special dishes
2. Food Preparation:
a. Oversee all aspects of food preparation, ensuring high-quality and consistent results.
b. Ensure that food is prepared and plated according to specified standards.
3. Staff Management:
a. Inspire and motivate kitchen team in maintaining high standards
b. Train and supervise kitchen staff
c. Ensure proper teamwork & communication within the kitchen
d. Daily briefing of staff members
4. Cost Control and Inventory:
a. Monitoring and reporting of food costs and labor expenses, food spoilages.
b. Manage inventory and order supplies as needed while minimizing waste.
c. Monitoring and Reporting of Restaurant inventory
5. Quality Control:
a. Ensure consistency in taste, presentation, and portion sizes.
b. Address any issues related to food quality or customer complaints.
c. Stay updated on food trends and innovate accordingly.
6. Collaboration with Management:
a. Work closely with Upper Management to ensure alignment between kitchen
operations and business goals.
b. Provide input on pricing, promotional events, and marketing efforts.
c. Adapt to feedback from customers and owners to improve the dining experience.
7. Equipment Maintenance:
a. Inspect & Report of all kitchen equipment if it’s working properly.
8. Health & Safety:
a. Ensure that the kitchen operates in accordance with health and safety regulations.
b. Implement and monitor hygiene protocols, including proper food storage, kitchen
cleanliness, and staff compliance with safety standards.

Qualifications:
• Graduate of Culinary course
• with at least 3 years work experience
• Must be willing to work in Tunasan, Muntilupa