About this role
Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Head chef. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook complete meals and specialty foods for events such as banquets. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Prepare and cook meals or specialty foods. Arrange for equipment purchases and repairs. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Cuisine specialties: Korean. Food specialties: Fish and seafood. Personal suitability: Team player. Government programs: Recognized employer. Experience: 2 years to less than 3 years. Employment terms options: Night. To be determined. Weekend.