Chef De Partie

Responsibilities Oversee daily kitchen operations at our central kitchen Prepare and standardize recipes for Korean Asian and other menu items Manage stock ordering and supplier relationships Ensure compliance with food safety and sanitation standards Train schedule and supervise kitchen staff Monitor food costs and minimize waste Collaborate on new menu development Skills kills Required Proficiency in Korean and or other Asian cuisines knife skills sauces fermentation banchan etc Menu planning and recipe standardization for highvolume central kitchen production Food safety sanitation and HACCP compliance Inventory management ordering and food cost control Kitchen equipment operation and maintenance Portion control and quality consistency across batches Staff supervision training and scheduling Time management and ability to work under pressure Willingness to learn new cuisines techniques and recipes Strong communication and organizational skills Basic understanding of kitchen budgeting and P L