Executive Chef – Korean Restaurant

Oversee the daily operations of the kitchen and restaurant to ensure smooth and efficient service.

Plan menus, maintain food quality and consistency, and monitor food cost and inventory.

Lead, train, and supervise kitchen staff while ensuring compliance with food safety and hygiene standards.

Requirements

Minimum 3 years of experience as a Head Chef, Kitchen Manager, or in a similar leadership role.

Strong knowledge of Korean cuisine, food preparation, inventory control, and kitchen operations.

Excellent leadership, communication, and organizational skills with the ability to work in a fast-paced environment.