Executive Chef (Expat Only)

• Provide food that enhances customer satisfaction

• Supervise the cooking process and maintain/enhance food quality (taste, freshnesss, etc.)

• Contribute to profit improvement through food material cost and cost management

• Manage labor costs optimally through human resource management (recruitment, education, evaluation, etc.)

• Consistently develop new menus, dishes and food materials, while improving cooking and preparation procedures

Performance measures

• Sales, profit and loss, expenses (inventory cost, labor cost, etc.), manpower scale / finance / achievement rate

• Rate of new menu development, Customer Satisfaction Surveys / Achievement Rates

• Employee Satisfaction / Process / SCI Survey, Achievement Rate

Key Tasks and Activities

• Identify customer needs and develop new menus and ingredients to satisfy customers

• Supervise compliance with cooking-related SOPs and continuously improve/complement processes

• Oversee the cleanliness of the kitchen, and take responsibility for the quality of food (taste, freshness, etc.)

• Report sales/profits related to Food & Beverage to GM if necessary

• Hold responsibility for recruitment / movement / education / training / evaluation of team members, while overseeing manpower and personnel management

• Implement management plans (labor ratio, new menu development, material ratio, etc.) and provide direction to culinary team members.