Cold Sous Chef

- Sourcing suppliers to discover new products and deliver them competitively

- Identify market research in your category and identify new product needs

- Optimizing inventory and sales by predicting demand and placing the right quantity

- Selecting, directing and coordinating the kitchen staff required

- Supervise each person's work safely and quickly in accordance with standard processes to evaluate performance, provide feedback, and set criteria for better cooking

- Manage food material inventory

- Supervise the quality and speed of cooking

- Checking that the kitchen's objects and environment are safely and efficiently arranged and functioning

- Checks operating costs and determines spending limits through cost or revenue analysis

- Present the necessary changes to the kitchen members according to the market changes, and establish a plan to promote change accordingly. Seek ways to increase productivity and effectiveness in all aspects of menus, ingredients, types of dishes and roles

• Full Social Insurance contribution from the first month of employment
  
• Opportunity to work in a professional pre-opening environment
  
• Access to professional training programs aligned with 5-star standards under the Shilla Monogram system
  

Competencies

• Responsible, self-starter, capable of handling multi-faceted tasks and of working under high pressure.

• Excellent communication skills, a proactive problem solver. Attention to detail.

• Team player, who values teamwork, has good team building skills and is able to communicate effectively with all levels of employees.

• High energy, positive attitude, willingness to learn and grow

• Well- presented and well groomed

Knowledge and Experience

• Education/Certification - Culinary education or a combination of education and experience

• 1-3 years in industry experience in a similar role

• Experience in similar size/style of hotel 4*, 5* resort/business