Training and staff meal provided
Key Responsibilities
Station Management: Oversee daily prep and setup of the meat, marination, and side-dish (banchan) station.
Food Preparation: Marinate meats (such as galbi and bulgogi), slice proteins to exact specifications, and prepare house sauces.
Quality Control: Inspect meat freshness, color, and temperature before servic
Inventory Control: Monitor stock levels for meats and ingredients, reducing waste.
Hygiene & Safety: Maintain strict cleanliness and follow local food safety standards