SCOPE OF WORK
Assist the Executive Chef for maintaining the highest standards of culinary excellence, creating memorable dining experiences for our guests, and overseeing the efficient operation of the kitchen.
Oversee preparation and presentation of food to ensure a high-quality and consistency of food products at all designated kitchens.
KEY RESPONSIBILITIES AND ACCOUNTABILITIES
Duties may include but not limited to:
- Assist in overseeing all aspects of Kitchen and Stewarding operations, ensuring the consistent delivery of high-quality food and services, effective menu planning, food cost management, event execution, hygiene and sanitation compliance, as well as recruitment, retention, and development of culinary talent within the department.
- Support the management and development of kitchen staff, including talent acquisition, training, coaching, and performance management, while fostering a culture of professionalism, accountability, and culinary excellence.
- Ensure all kitchen stations are properly prepared and adequately stocked to support smooth operations, particularly during peak periods and high-volume service demands.
- Ensure full compliance with all health, safety, hygiene, and sanitation regulations, maintaining a safe, clean, and hazard-free working environment across all areas of responsibility.
- Assist in managing kitchen budgets, including food and labor cost controls, and review daily kitchen requisitions to maximize profitability without compromising quality and guest satisfaction.
- Engage with guests proactively to gather feedback, address concerns, and ensure dining experiences consistently exceed expectations.
- Remain current with industry trends, culinary innovations, and market developments, integrating relevant concepts and techniques into menu offerings and operational practices.
- Drive and support sustainable kitchen practices in alignment with the Company's environmental stewardship initiatives and sustainability objectives.
- Ensure all menus are regularly reviewed and updated, with particular attention to seasonal availability, market trends, and operational feasibility.
- Ensure menu pricing and recipe costing are accurately calculated to achieve optimal gross profit margins and financial performance targets.
- Ensure all culinary team members receive continuous training on portion control, food consistency, quality standards, and presentation to maintain operational excellence.
- Conduct regular spot checks and operational reviews across all kitchen areas to ensure compliance with established standards and procedures.
- Maintain awareness of VIP arrivals and special attention guests, ensuring preferences and requirements are effectively communicated and executed by the culinary team.
- Monitor and ensure all food products and inventory are stored securely and maintained under appropriate conditions in accordance with food safety standards and operational requirements.
- Monitor par stock levels for premium ingredients and specialty items, implementing effective ordering and inventory strategies to optimize stock availability while minimizing waste and overstock.
- Analyze sales trends and high-performing menu items, providing feedback and recommendations to management while supporting revenue enhancement and profitability initiatives through strategic menu promotion and upselling.
- Handle guest complaints and service recovery matters professionally and efficiently, ensuring all feedback is properly documented and resolved in a timely manner to achieve guest satisfaction.
- Report operational issues, equipment defects, damages, and maintenance concerns promptly to ensure facilities, kitchen equipment, and service areas remain fully operational and defect-free.
- Maintain strong working relationships and effective communication with all departments, serving as a role model for cross-functional collaboration and operational support.
- Take ownership of team member development by actively supporting career progression, succession planning, and capability enhancement initiatives within the culinary team.
- Maintain a professional image at all times, demonstrating enthusiasm, leadership presence, and a service-oriented mindset consistent with the Company's standards and culture.
- Perform any other duties and responsibilities as assigned by Management from time to time.
REQUIREMENT
- Culinary Arts degree or equivalent professional culinary certification
- Minimum of 8 years of progressive culinary operations experience, including at least 1–2 years in an Executive Sous Chef or Chef de Cuisine capacity within a large-scale operation, preferably in a luxury hotel, integrated resort, or high-end restaurant environment.
- Demonstrated expertise in culinary execution with strong knowledge of international culinary trends, innovative dining concepts, and modern kitchen practices.
- Strong leadership, people management, and team development capabilities with the ability to lead high-performing culinary teams in a dynamic environment.
- Sound knowledge of food safety, hygiene, sanitation, and HACCP standards, with a strong commitment to operational compliance and quality assurance.
- Excellent organizational, time management, communication, interpersonal, and guest engagement skills.
- Flexible to work shifts, including evenings, weekends, and public holidays, based on operational requirements.
- Proficient in Microsoft Windows and Microsoft Office applications.
- Strong Korean communication skills are required; proficiency in English is considered an advantage.
