The Sous Chef is responsible for supporting the Executive chef in managing the kitchen operations, ensuring the preparation and presentation of all menu items.

This role involves overseeing food preparation, maintaining kitchen efficiency, and ensuring adherence to safety and hygiene standards. The Sous Chef will also mentor and train kitchen staff, contribute to menu development, and ensure that all dishes reflect authentic Korean flavors while meeting the establishments standards. With a focus on teamwork and innovation, this position plays a key role in delivering exceptional dining experiences to guests.

Korean cooking experience: 
We need someone who understands and has the ability to prepare authentic Korean cuisine using Western kitchen equipment.  (doing batch production) 

Food Production

• Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc. 
• Assumes responsibilities of Executive Chef when he/she not available ie. Vacation, off-days, menu presentation to customers, etc.
• Supervise, coordinate and control kitchen helpers in food storage (e.g. maintaining tidiness, following the first in - first out principle)
• Conducts, coordinates and supervises inventories 
• Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
• Participates in the development of food products and menus as needed for menu presentations
• Must be aware of content in catering manuals; conducts updates when necessary
• Executes countermeasures in the production in case of customer complaints
• Supports training of kitchen helpers 

Quality

• Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to
• Maintains and monitors quality, conducts quality control checks according to HACCP regulations
• Conducts quality checks of goods received
• Monitors and ensures compliance with recipe specifications

Leadership

• Ensure that the area of responsibility is properly organized, staffed and directed
• Guide, motivate and develop the subordinate employees within the Human Resources Policy
• Make the companys values and management principles live in the department(s)
• Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
• Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing 
   

• Experience: 3-5 years in commercial cooking, with expertise in Korean cuisine. Culinary school certification or apprenticeship preferred.
• Language Skills: Fluency in Korean and English is a plus 
• Understand and demonstrate concepts of financial controls (ex: keep food cost within budget, control stock levels while being cost conscious, minimize waste)
• Good communication and organizational skills
• Service orientation
• Leadership skills
• Good knowledge of Microsoft Office and Windows-based computer applications