Shilla Monogram Resort

• Selecting, training and supervising kitchen staff for efficient operation of the kitchen
• Supervise the operation of food and kitchen equipment to meet the highest standards
• Manage and improve kitchen processes to meet cost and quality
• Manage staff and costs to keep the kitchen running efficiently on budget
• Selecting kitchen staff and training and supervising menus, equipment and safety
• Evaluate the performance of employees and direct or discipline them when necessary to improve quality
• Directly supervise and screen food ingredients to ensure that the ingredients are fresh and meet the highest standards, and prepare the requirements for food ingredients.
• Food is stored and managed in accordance with KFDA standards
• Manage and update menu details, food photos, recipes, forecasts, and more to achieve forecasts
• Ensure that all kitchen equipment is clean and working properly and provide work instructions if repairs are needed
• Adjusting the kitchen staff's schedule to keep the kitchen running smoothly within a given labor budget
• Modifies procedures to oversee production processes and ensure cost and quality
• Understanding Banquet Promotion and Banquet Service Operating Procedures

* Competitive benefit package

- 2 days off/ week, 12-14 annual leaves/ year

- Receive 100% salary and service charge during the probation period (service charge level from 3-5 million/month).

- Pay social insurance, health insurance, unemployment insurance, and trade union fees (company contribution) based on 100% of the salary;

- 24-hour accident insurance, health care insurance for yourself and your family

- Commitment to a 13th-month salary calculated from the first working day, with additional bonuses based on the company’s business results;

- Consideration for salary increases twice a year;

- Full benefits for holidays, birthday gifts, gifts from the labor union on special occasions, training programs, and team-building activities.

• Required Skills

- Communication skills(Negotiation/Presentation/Speech/Listening): In-house semi-professional

- Understanding of F & B and hotel industry and products: In-house semi-professional

- Cooking-related knowledge, including excellent cooking skills and the ability to organize standard recipes: In-house professional

- Ability to introduce and explain menus to F & B team leaders and team members (Education Skills): In-house professional

- Artistic Skills for Culinary Decoration: In-house professional

- Ability to develop new products related to F & B (new menu development, insight into market, etc.): In-house professional

- Basic calculation / analysis and computer program literacy: Understanding and Application Level of the Manual

- Legal knowledge including hygiene, health and labor law: Level of Legal Understanding

- Accounting knowledge and financial analysis knowledge: Understanding and Application Level of the Manual

- Foreign Language: Explanation level

• Qualifications

- 2-year College or equivalent education; Culinary Related Majors preferred

- Above Certified Executive Chef level preferred

• Experiences

- At least 3 years experience at the same position