Chef de Cuisine (Korean Food)/Bếp Trưởng (Món Hàn)

• Participation in the development of the hotel’s business strategies
• Create, develop, and refine a diverse menu of traditional and contemporary Korean dishes, incorporating seasonal and locally sourced ingredients where possible.
• Oversee the preparation, cooking, and presentation of all Korean dishes, ensuring they meet the restaurant's high standards of quality and authenticity.
• Ensure all staff are knowledgeable about Korean cuisine, cooking techniques, and presentation standards.
• Maintain consistent quality and flavor in all dishes, conducting regular tastings and ensuring adherence to recipes and presentation guidelines.
• Manage the inventory of Korean-specific ingredients, including ordering, storage, and cost control.
• Ensures adherence with the approved budget
• Ensure that the kitchen operates in compliance with all health and safety regulations, including proper food handling, storage, and sanitation practices.
• Work closely with the Executive Chef and other department heads to align the Korean kitchen’s offerings with the overall culinary vision of the establishment.
• Engage with guests as needed to discuss the menu, receive feedback, and accommodate special requests.
• Manage food cost, labor cost, and other operational expenses within the Korean kitchen.
• Stay updated on industry trends, new ingredients, and cooking techniques.
• Maintains product consistency by conducting inspections of seasonings, portion and appearance of food. Co-ordinates service with restaurant and banquet operations
• Reviews performance of current products
• Develops and implements strategies and practices which support employee engagement
• Recruits and selects qualified candidates
• Orients employees to the department and hotel and provides on-the-job training on job responsibilities
• Prioritises and assigns work
• Provides feedback to the employee and Department Manager on the employee’s work performance of job responsibilities
• Conducts effective employee meetings and counselling sessions
• Employs respectful discipline as required

• Keeps Supervisor promptly and fully informed of all problems or unusual matters of significance.
• Communicate effectively with guests, co-workers and the manager.
• Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
• Maintain a favourable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment.
• At all times projects a favourable image of the Hotel to the public.
• Assist in the development of the Hotel business plan and ensure an overall understanding of its departmental goals and objectives.
• Attends work on time as scheduled.
• Follows safety and security rules and procedures.

• Competitive salary and benefit package
• Learning and development within Radisson Hotels Group
• Internal Careers Advancement
• Company shuttle bus 
• Uniform & duty meals

• Planning
• Revenue Forecasts
• Performance Management, Payroll Control and Scheduling
• Budget Management
• Understand different types of cuisine and wine, how menus are developed and pricing guidelines and how each outlet can improve results.
• Performance Management, Supervisory
• Demonstrate ability to relate to, communicate with, and motivate employees to sustain high performance and quality levels

REQUIREMENTS:

• Minimum of 5 years of experience in Korean cuisine, with at least 2 years in a leadership role (Sous Chef or Chef De Cuisine) within a high-end or fine-dining restaurant.
• Expertise in Korean culinary techniques, flavors, and ingredients.
• Passionate about Korean cuisine and culture.
• Culinary degree or equivalent preferred
• Knowledge of HACCP guidelines
• Computer skills required