Executive Korean Chef

Develop and design new applications, ideas, and systems for the specialty restaurant while supervising kitchen shift operations and ensuring compliance with all food and beverage policies. Coordinate menus, purchasing, staffing, and food preparation to improve guest and employee satisfaction while maintaining the operating budget. Personally perform culinary tasks, prepare and cook foods of all types, and check the quality of raw and cooked products to ensure standards are met. Lead the kitchen team by establishing goals, managing human resources activities, and providing training on menu items, ingredients, and preparation methods. Manage daily operations to achieve budgeted goals and exceed financial objectives.