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