KOREAN HEAD CHEF

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings • Approve and “polish” dishes before they reach the customer • Plan orders of equipment or ingredients according to identified shortages • Arrange for repairs when necessary • Remedy any problems or defects • Be fully in charge of hiring, managing and training kitchen staff • Oversee the work of subordinates • Estimate staff’s workload and compensations • Maintain records of payroll and attendance • Comply with nutrition and sanitation regulations and safety standards • Foster a climate of cooperation and respect between co-workers • Ensuring promptness, freshness and quality of dishes. • Coordinating cooks' tasks. • Implementing hygiene policies and examining equipment for cleanliness. • Designing new recipes, planning menus and selecting plate presentation. • Reviewing staffing levels to meet service, operational and financial objectives. • Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. • Setting and monitoring performance standards for staff. • Obtaining feedback on food and service quality, and handling customer problems and complaints.