Education: Secondary (high) school graduation certificate. Work site environment: Wet/damp. Noisy. Odours. Hot. Cold/refrigerated. Work setting: Restaurant. 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. 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. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Plan and direct food preparation and cooking activities of several restaurants. Prepare dishes for customers with food allergies or intolerances. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervision: 5-10 people. Cuisine specialties: Korean. Security and safety: Criminal record check. 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. Bending, crouching, kneeling. Personal suitability: Leadership. Dependability. Flexibility. Organized. Reliability. Team player. Employment terms options: Evening. Shift. Experience: 2 years to less than 3 years. Employment terms options: Morning. Weekend. Financial benefits: Gratuities.