Primary Responsibility
- Assist the Sous Chef with day-to-day operation of the kitchen 
-Assist with menu planning and recipe development
- Participate in inventory management
-Prepare, cook and present Food efficiently according to established standard
- Maintains High standards of Food hygiene, cleanliness and tidiness in all kitchen area 

Requirements
• 1 year at a 5-star hotel or 2 years at a 4-star hotel or reputable restaurant knowledge and skills
• 1 year Supervisory level experience Knowledge and Skills:
•Strong knowledge of Korean/Japanese Ingredients and Cooking Techniques
• Fluent with Cantonese or Mandarin, both written and spoken