Chef

Job summary

Plan menus, develop recipes, prepare and cook meals, and ensure food quality, including dishes for customers with allergies or intolerances. Supervise, recruit, and train kitchen staff while managing food costs, inventory, supplies, and special-event consultations.

Job details

Overview Languages English Education Secondary (high) school graduation certificate Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Work site environment Wet/damp Noisy Odours Hot Cold/refrigerated Work setting Restaurant Responsibilities Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food 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 Requisition food and kitchen supplies Consult with clients regarding weddings, banquets and specialty functions Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervision 11-15 people Experience and specialization Cuisine specialties Korean Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Leadership Dependability Efficient interpersonal skills Flexibility Organized Reliability Team player Benefits Financial benefits Gratuities

What you’ll do

Plan menus, develop recipes, prepare and cook meals, and ensure food quality, including dishes for customers with allergies or intolerances. Supervise, recruit, and train kitchen staff while managing food costs, inventory, supplies, and special-event consultations.

Requirements

Requires a secondary school graduation certificate and 2 to less than 3 years of experience. The role calls for Korean cuisine expertise, leadership and staff-supervision ability, and the capacity to work in a fast-paced, physically demanding kitchen environment.

Benefits

• Gratuities

Listed skills

• Teamwork · Preferred
• Organization · Preferred
• Leadership · Preferred
• Food preparation · Preferred
• Cooking · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Recipe Development
• Food Preparation
• Cooking
• Kitchen Supervision
• Staff Training
• Staff Recruitment
• Food Cost Management
• Inventory Management
• Food Quality Control
• Korean Cuisine
• Food Allergy Accommodation
• Client Consultation
• Leadership
• Organization
• Teamwork

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership

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