Description and Requirement
• Uphold high standards of food quality to ensure customer satisfaction.
• Reviewing staffing levels to meet service, operational and financial objectives.
Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers
• Follows standardized recipes, portioning, and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.
• Follow detailed SOP from Franchisor instructions, controlling stock levels and estimating costs, and ensuring all purchases come within budget.
• Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through the local health department and third-party audits
• Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follows and completes schedules as assigned.
Benefits
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<div dir="auto">Requirements</div>
<div dir="auto">• Minimum (3-5 years )of experience in Korean Restaurant cooking and a chef in a moderate to high volume restaurant
- a leadership capacity and able to multi-task.</div>
<div dir="auto">• Culinary school diploma preferred.</div>
<div dir="auto">• Interest in Korean cuisine is a plus</div>
<div dir="auto">• Strong experience in Korean cuisine including all varieties of Barbecue
- Soup and ect....</div>
<div dir="auto">• Available to work on call
- shifts
- after hours
- over weekends and on public holidays</div>
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<div dir="auto">• Off days - closed one day a week</div>
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Requirements
Myanmar