Executive Chef

4 weeks ago

Gothenburg, Västra Götaland, Sweden KOMO Group AB Full time
About KOMO Group AB

KOMO Group AB is a leading food service company dedicated to delivering exceptional dining experiences through culinary excellence and outstanding service.

Job Summary

We are seeking an experienced Executive Chef with a deep understanding of Asian cuisine, particularly Korean and wok-style cooking. The ideal candidate has expertise in handling premium meat cuts, wok techniques, and maintaining the highest levels of cleanliness and organization in the kitchen.

Key Responsibilities
  • Menu Development: Prepare and cook dishes in line with KOMO's menu, with a focus on premium meats and Asian flavors.
  • Wok Cooking Expertise: Master wok cooking techniques, ensuring dishes are prepared with authenticity.
  • Meat Handling: Handle and prepare premium cuts of meat with precision and care.
  • Kitchen Operations: Ensure that the kitchen operates smoothly, maintaining cleanliness and meeting health standards at all times.
  • Team Collaboration: Work collaboratively with the kitchen and service team to deliver an exceptional dining experience.
  • Food Quality Control: Take responsibility for food quality, portion control, and timely service during shifts.
Requirements
  • Experience: Minimum 5 years of experience as a chef, specializing in Asian cuisine.
  • Expertise: Expertise in wok cooking and handling premium meat cuts.
  • Cleanliness and Organization: Ability to maintain a clean and organized work environment.
  • Food Safety and Hygiene: Knowledge of food safety and hygiene standards.
  • Work Ethic: Strong work ethic and ability to thrive in a fast-paced kitchen.
  • Language: Fluency in English or Swedish.
Why Work with KOMO Group AB
  • Culinary Excellence: Be part of a dynamic and growing team in a stylish, modern restaurant.
  • Supportive Environment: Work in a supportive environment that values creativity, excellence, and teamwork.
  • Competitive Compensation: Competitive salary and benefits.

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