This is a full-time on-site role for a Restaurant Cook at a Koreean restaurant located in a mall in Deira, Dubai. The Restaurant Cook will be responsible for overseeing the daily cooking operations.• Prepare Ingredients: Chop vegetables, cut meat, and measure spices to ensure all ingredients are ready for cooking.• Cook Meals: Follow recipes and restaurant specifications to cook dishes to perfection.• Maintain Cleanliness: Keep the kitchen area clean and sanitized, including workstations, utensils, and equipment.• Inventory Management: Track ingredients and supplies, and notify the head chef or manager when inventory is low.• Menu Collaboration: Work with the head chef to develop and refine menu items, incorporating seasonal ingredients and customer preferences.• Quality Control: Ensure all dishes meet the restaurant's standards for taste, presentation, and consistency.• Health and Safety Compliance: Adhere to food safety regulations and guidelines to prevent contamination and ensure customer safety.• Timely Service: Prepare and plate meals in a timely manner, especially during peak hours, to ensure smooth service.• Customer Feedback: Occasionally interact with customers to gather feedback and make necessary adjustments to dishes.• Team Collaboration: Work closely with other kitchen staff, including sous chefs, line cooks, and dishwashers, to maintain an efficient and harmonious kitchen environment.

This is a full-time on-site role for a Restaurant Manager at a Korean restaurant located in a mall in Deira, Dubai. The Restaurant Manager will be responsible for overseeing the daily operations, ensuring customer satisfaction, managing customer service, hiring staff, and overseeing food & beverage operations.• Training staff to follow restaurant procedures• Maintaining safety and food quality standards• Keeping customers happy, getting their feedback on the experience and handling complaints• Organizing schedules, keeping track of employees’ hours and recording payroll data• Ordering food, linens, gloves and other supplies while staying within budget limitations• Supervising daily shift operations, including front- and back-of-house restaurant operations• Controlling operational costs and identifying ways to cut waste• Appraising staff performance and disciplining or retraining employees to correct poor performance• Preparing reports as per management requirements• Other tasks assigned by the management