HIRING: SOLAIRE's Korean Cuisine Sous Chef

Position: Korean Cuisine Sous Chef

 

Job description

1.      Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.

2.      Read and employ math skills for the following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff so that proper coverage is maintained while keeping payroll costs in line.

3.      Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.

4.      Adhere to control procedures for cost and quality.

5.      In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.

6.      Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.

7.      Maintain vacation schedule for proper staffing.

8.      Report any equipment in need of repair to chef and engineering for service.

Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.

Desired Skills and Experience

·         At least 5 years experience as a Sous Chef or 4 years as a Chef de Cuisine / Junior Sous Chef in five star hotels or reputable free standing-restaurants

·         Strong knowledge of Korean Cuisine

·         Expertise in food product, presentation, quality and preparation along with menu concept and design.

Relevant skills

·         Expertise in food product, presentation, quality and preparation along with menu concept and design.

·         Willing to work in shifting schedules

Send your resume:  talent@solaireresort.com