ESSENTIAL DUTIES AND RESPONSIBILITIES

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  Assists the Cooks in the preparation of specific cuisines according to orders and guests’ needs.
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  Supervises and coordinates the production of food according to menu specifications.
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  Ensures all cuisine served to guests follows established guidelines for quantity, quality, appearance, and palatability.
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  Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to the Engineering Department.
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  May perform Sous Chef, Chef, Cook, or Stewarding duties as needed.
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  Assign, in detail, specific duties to all employees for the efficient operation of the kitchen. Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of all menu items.
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  Read and employ math skills for the following recipes. Process requisitions for supplies. Select, train, and supervise kitchen staff so that proper coverage is maintained while keeping payroll costs in line.
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  Ensure proper receiving, storage (including temperature setting), and rotation of food products to comply with health department regulations.
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  Adhere to control procedures for cost and quality.
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  In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.
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  Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
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  Maintain a vacation schedule for proper staffing.
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  Report any equipment in need of repair to the chef and engineering for service.
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  Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.

Requirements

QUALIFICATIONS AND REQUIREMENTS

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  Certificate holder in culinary or equivalent
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  At least 3 years of experience in the same position from a 5-star hotel or fine dining
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  Minimum 4-5 years’ experience. Korean cuisine experience preferred.