Specialty Cook Korean Cuisine / South San Francisco, CA

Specializes in Korean Culinary techniques

• Work with kitchen staff to produce high quality products on a consistent basis
• Interface and efficient to react to Customer/Executive Chef requirements
• Implement customer specific menu items
• Maintain HACCP standards
• Culinary Quality & Menu Adherence
• Responsible for Food & Quality Safety
• Menu development when required and other daily operation needs
• Responsible for all facets of daily hot food production including presentations for airlines, maintenance of daily requisitions, production sheets and monthly updates
• Ensure compliance with airline specification, personal hygiene and food handling procedures
• Assist in the development and training of employees
• Assist in maintaining a good relationship between the departments
• Other duties as assigned

Job Qualifications:

• Good communication skills with employees, a must. Minimum of one year of experience working in all Asian techniques is required.
• Strong knowledge of Japanese cooking philosophies and principles.
• Ability to explain Asian cooking techniques
• Minimum of 5 year of experience in Japanese cooking in a high-volume hotel/restaurant is required.
• Intermediate to Advanced knowledge of all basic Asian cooking techniques is   required.
• Minimum of one year experience in a high production volume restaurant/hotel is required.
• Minimum of three years of general culinary experience is required.
• Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required.
• Intermediate to Advanced skills in typing and computer software skills (Microsoft Word and Excel) are required.
• Intermediate to Advanced experience and ability to convert recipes from metric to U.S. and vice versa for both volume and weight is required.