Korean Chef (F&B)

Menu Engineering & Korean Culinary Standardization:
Design, refine, and modernize authentic Korean culinary offerings to align with distinct unit formats and operational service models.
Develop novel recipes, enhance flavor profiles, and standardize cooking procedures to elevate food quality for Korean clientele.
Formulate standardized master recipes, precise ingredient portionings, and step-by-step preparation SOPs to maintain consistency across all system kitchens.
Partner with the Operations Division to evaluate real-time food feedback, analyze customer reviews, and institute targeted quality enhancements.
VIP Banquet Execution, Bidding Support & Client Acquisition:
Directly execute and oversee kitchen operations during VIP banquets, corporate hospitality events, and high-profile Korean client receptions, ensuring flawless taste, presentation, and timing.
Formulate comprehensive event plans covering menu design, raw material requisition, labor allocation, and operational budgeting.
Collaborate with Sales and Operations teams to craft proposal menus, prepare tasting samples, and conduct live cooking demonstrations for corporate tenders and prospective client acquisitions.
Enforce strict compliance with food safety, sanitation protocols, ingredient storage guidelines, and kitchen hygiene standards.
Culinary Team Mentorship, Training & Capability Building:
Conduct hands-on technical training for Head Chefs and kitchen staff regarding authentic Korean seasoning methods, cooking techniques, and finishing standards.
Execute seamless recipe transfers and operational workflows to guarantee uniform culinary execution across all operating units.
Assess culinary skills across unit kitchens, identify technical gaps, and collaborate with Operations to build skill-upgrading frameworks.
Provide expert guidance to resolve complex culinary challenges related to flavor balancing and Korean customer preferences.
Execute additional strategic tasks as assigned by Executive Management.