_{25th July, 2025}

• 3-4+ years in a Sous Chef position within fine dining restaurant.
• Strong attention to detail with cooking and technique.
• High volume operation experience a must.  
• Familiarity with Korean cuisine is huge plus. 

• Proactively manage daily food and labor costs; monitor budget targets and investigate any variances or overages.
• Place accurate weekly product orders, maintaining proper inventory levels to minimize waste and spoilage.
• Maintain professional, collaborative relationships with vendors and ensure appropriate interactions with on-site staff.
• Support the CDC with staffing plans, job postings, interviewing, and final selection of BOH hires.