Follow detailed SOP from Franchisor instructions. Overall responsibility for the kitchen’s daily operations. Creating new dishes and menus. Interviewing and hiring new staff. Maintaining/raising the food’s profit margins. Monitoring and controlling stock levels. Maintain the quality according to the standard of the Brand. Ensuring correct stock rotation procedures are followed. Implementation of health and safety procedures in the kitchen. Estimating costs and ensuring all purchases come within budget. Taking care of the kitchen’s accounts and creating a work roster.
Minimum experience for 10 years in kitchen Outstanding cooking skills especially Korean and Asian food. Real creativity when it comes to food. An ability to create menus that are innovative and profitable. A deep understanding of ingredients and produce. The capacity to work under extreme pressure. Excellent leadership and management. The ability to delegate tasks if required. Responsible and enthusiastic personality.
Rewards of overall performance.International franchise experience.
Fun working experienceBuild and lead the operation teamInternational experience